How To Prepare
Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, toss broccoli florets with the extra virgin olive oil, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Roasted Garlic Lemon Broccoli

Servings

Ingredients

2 heads broccoli, separated into florets
2 teaspoon extra-virgin olive oil
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice

Servings

Ingredients

2 heads broccoli, separated into florets
2 teaspoon extra-virgin olive oil
1/2 teaspoon ground black pepper
1 clove garlic, minced
1/2 teaspoon lemon juice

Share this Recipe

How To Prepare
PREHEAT: oven to 400 degrees F (200 degrees C).
TOSS: together the zucchini, potato, red bell pepper, garlic, potato flour, paprika, pepper and olive oil in a bowl.
Spread on a baking pan that is big enough so that you have only one layer of veggies.
BAKE: 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Zucchini and Potato Bake

Servings

Ingredients

2 medium zucchini, quartered and cut into 1 inch pieces
1 8oz potato, peeled and cut into 1 inch chunks (you can use sweet potato instead)
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup potato flour (mixed with salt-free seasoning blend of choice)
1/4 Cup olive oil
Paprika to taste
ground black pepper to taste

Servings

Ingredients

2 medium zucchini, quartered and cut into 1 inch pieces
1 8oz potato, peeled and cut into 1 inch chunks (you can use sweet potato instead)
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup potato flour (mixed with salt-free seasoning blend of choice)
1/4 Cup olive oil
Paprika to taste
ground black pepper to taste

Instructions

Share this Recipe