Roasted broccoli with lemon vinaigrette
Discover the delicious combination of roasted broccoli and a zesty lemon vinaigrette in this easy-to-make recipe. With nutty hazelnuts and a hint of mustard, this nutritious dish is perfect for any meal. Try it today!
- 30 Mar 2025
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 5 Ingredients
Roasted broccoli with lemon vinaigrette is a delightful and nutritious side dish that combines the earthiness of broccoli, the richness of hazelnuts, and the zestiness of a lemon-mustard vinaigrette. It's quick and easy to make, perfect for a healthy and flavorful addition to any meal.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C) to get it ready for roasting the broccoli.
- Wash the broccoli thoroughly and pat dry.
- Cut the broccoli into bite-sized florets.
3. Roast the Broccoli:
- Spread the broccoli florets on a baking sheet.
- Drizzle with 2 tablespoons of olive oil and toss to coat the broccoli evenly.
- Sprinkle with salt and pepper to taste.
- Roast in the preheated oven for about 20-25 minutes, or until the broccoli is tender and slightly browned.
- While the broccoli is roasting, if the hazelnuts are not already toasted, spread them on a separate baking sheet and place them in the oven for about 5-10 minutes, or until they are lightly browned and aromatic.
- Once toasted, let them cool slightly, then roughly chop the hazelnuts.
- In a small bowl, combine the remaining 2 tablespoons of olive oil, 2 tablespoons lemon juice, and 2 teaspoons mustard.
- Whisk the mixture until it's well combined. Add salt and pepper to taste.
- Once the broccoli is roasted, remove it from the oven and place it in a large serving bowl.
- Pour the lemon vinaigrette over the broccoli and toss to coat evenly.
- Sprinkle the chopped hazelnuts over the top of the broccoli.
- Serve immediately while the broccoli is still warm. Enjoy as a side dish or a light main course!
Tips:
- For extra crispiness, make sure to dry the broccoli thoroughly before roasting.
- Toast the hazelnuts beforehand to enhance their flavor.
- Use fresh lemon juice for the vinaigrette for a more vibrant taste.
- Adjust the mustard quantity to your taste if you prefer a milder or stronger flavor.
- Spread the broccoli out in a single layer on the roasting pan to ensure even cooking.
This roasted broccoli with lemon vinaigrette is a simple yet flavorful dish that combines fresh ingredients with bold flavors. It's perfect as a side dish for your weeknight dinners or as a light addition to a larger meal. Enjoy the combination of tender roasted broccoli, a tangy vinaigrette, and crunchy hazelnuts in every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 3.83g | 10% |
| Sugar 1.99g | 2% |
| Fat | |
| Fat 22g | 26% |
| Saturated 2.33g | 8% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 6ug | 1% |
| Choline 24mg | 4% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 0.85mg | 5% |
| Vitamin B6 0.26mg | 15% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 70mg | 79% |
| Vitamin E 3.13mg | 21% |
| Vitamin K 80ug | 67% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.39mg | 43% |
| Iron, Fe 1.49mg | 14% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 370mg | 11% |
| Selenium, Se 2.26ug | 4% |
| Sodium, Na 45mg | 3% |
| Zinc, Zn 0.82mg | 7% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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