Roasted Garlic Broccoli with Jalapeño and Peanuts
Roasted Garlic Broccoli with Jalapeño and Peanuts:
4 servings Prep Time: 10 minutes | Cook Time: 26 minutes | Total Time: 36 minutes
Ingredients:
- 8 cups (728 g) bite-sized broccoli florets
- 1 large jalapeño, seeds and membranes removed, finely chopped (about 1/4 cup or 23 g)
- 4 green onions, trimmed and thinly sliced (white and light green parts only)
- 2 Tbsp olive oil
- 1 Tbsp brown rice vinegar
- 1 Tbsp maple syrup
- 3 garlic cloves, minced
- 1 Tbsp minced fresh ginger (about 1-inch [2.5-cm] knob, peeled)
- 1/4 tsp salt
- 1/3 cup (49 g) salted dry-roasted peanuts, roughly chopped
- 1 Tbsp lime juice (about 1 fresh lime)
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 400°F (205°C).
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On a rimmed baking sheet, place broccoli, jalapeño and green onions. In a measuring cup or small bowl, whisk together oil, vinegar, maple syrup, garlic, ginger and salt. Pour oil mixture over broccoli. Toss gently to combine. Place in preheated oven and roast for 22–23 minutes, stirring halfway, or until broccoli is browned at the edges.
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Remove from oven and scatter peanuts over the top of the broccoli; return to oven and cook for an additional 3–4 minutes. Transfer broccoli and peanut mixture to a serving dish. Add lime juice and toss to combine. Serve hot or at room temperature.
Notes:
Storage tip: Broccoli can be stored in an airtight container in the refrigerator for up to 5–7 days.Nutrition Information Per Serving:
218 calories, 13.6 g total fat, 2 g saturated fat, 2.2 g polyunsaturated fat, 8.2 g monounsaturated fat, 0 mg cholesterol, 272 mg sodium, 669 mg potassium, 21.2 g total carbohydrates, 7.5 g fiber, 6.7 g sugar, 7.6 g protein, 7% calcium, 10% iron
