We all know that vegetables are good for us and that we should eat more fresh veggies in order to increase the fiber and vitamin content of our diets. But, the truth is that most veggie side dishes don’t taste good enough to entice the whole family to dive in. This recipe is the answer. Broccoli and cauliflower are roasted in an outrageously tasty way that’s simple, quick and full of nutrition. Serve this delicious veggie side dish with a piece of lean meat for a well-balanced, fitness approved meal.

What you need

Serves 4

• 1 bunch broccoli
• 1 bunch cauliflower
• 1 Tablespoon olive oil
• dash of sea salt
• dash of pepper
• 4 garlic cloves, minced
• juice from 1 lemon

Instructions

1. Preheat your oven to 425 degrees F. Lightly grease a large baking sheet with olive oil.

2. Wash the broccoli and cauliflower heads and then pat dry. It’s important to dry thoroughly so that it will roast properly. Cut into small florets.

3. In a medium bowl combine the florets, olive oil, salt, pepper, and garlic cloves. Toss until well combined and then spread over the prepared baking sheet.

4. Roast for 25 minutes, stirring halfway through. Remove from oven once the florets are tender with crispy bottoms.

5. Drizzle the lemon juice over the cooked florets and serve immediately.

Nutrition

One serving equals 160 calories, 4g fat, 98mg sodium, 8g carbohydrate, 4g fiber, and 4g protein

We all know that vegetables are good for us, and that we should eat more fresh veggies in order to increase the fiber and vitamin content of our diets. But, the truth is that most veggie side dishes don’t taste good enough to entice the whole family to dive in. This recipe is the answer. Broccoli and cauliflower are roasted in an outrageously tasty way that’s simple, quick and full of nutrition.

Serve this delicious veggie side dish with a piece of lean meat for a well-balanced, fitness approved meal.

What you need
Serves 4

• 1 bunch broccoli
• One bunch cauliflower
• 1 Tablespoon olive oil
• dash of sea salt
• a dash of pepper
• 4 garlic cloves, minced
• juice from 1 lemon

Instructions

1. Preheat your oven to 425 degrees F. Lightly grease a large baking sheet with olive oil.
2. Wash the broccoli and cauliflower heads and then pat dry. It’s important to dry thoroughly so that it will roast properly. Cut into small florets.
3. In a medium bowl combine the florets, olive oil, salt, pepper and garlic cloves. Toss until well combined and then spread over the prepared baking sheet.
4. Roast for 25 minutes, stirring halfway through. Remove from oven once the florets are tender with crispy bottoms.
5. Drizzle the lemon juice over the cooked florets and serve immediately.

Nutrition
One serving equals 160 calories, 4g fat, 98mg sodium, 8g carbohydrate, 4g fiber, and 4g protein

Here’s the too-tasty-to-believe one-pan recipe that you should be making for dinner tonight…

Buttery, flaky salmon fillets and crispy roasted broccoli are perfectly seasoned with garlic and lemon in this simple, nutritious dish. Enjoy!

Courtesy of RealHealthyRecipes.com

What You Need
Serves 6

For the Broccoli:

• 2 heads broccoli, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• sea salt and black pepper, to taste

For the Salmon:

• 5 (6 oz) salmon fillets, skin-on
• 1 tablespoon olive oil
• 2 teaspoons garlic, minced
• 1 teaspoon Lemon Zest
• 2 teaspoons dried marjoram
• ½ teaspoon sea salt
• ground black pepper, to taste
• 1 lemon, cut into 5 slices

Instructions

1. Preheat the oven to 450 degrees F. Lightly grease a rimmed baking sheet with olive oil.
2. In a large bowl toss the broccoli ingredients together, seasoning generously with sea salt and black pepper. Mix until well combined.
3. Spread the seasoned broccoli in a single layer over the prepared baking sheet and roast in the preheated oven for 10 minutes.
4. Meanwhile, drizzle the olive oil over the salmon fillets and evenly sprinkle with the minced garlic, lemon zest and dried marjoram. Season generously with sea salt and black pepper.
5. Remove the baking sheet from the oven and move the broccoli to create open spaces for the fillets. Place the salmon in the empty spaces and put back in the oven for 10 to 12 minutes, until the salmon is flaky and cooked through. Top each fillet with a slice of lemon and place under the high broil for 1 minute. Remove from the oven. Enjoy!

Nutrition

One serving equals: 401 calories, 19g fat, 12g carbohydrate, 8g fiber, 356 mg sodium, 3g sugar, and 42g protein.