Broccoli with Sun Dried Tomatoes and Roasted Garlic
Transform your weeknight veggie game with this vibrant recipe for Broccoli with Sun-Dried Tomatoes and Roasted Garlic. Tender blanched broccoli florets are infused with the deep, savory flavors of caramelized roasted garlic and the tangy-sweet bite of sun-dried tomatoes, creating an irresistible side dish bursting with Mediterranean flair. A quick blanching process ensures the broccoli retains its bright green hue and perfect crisp-tender texture, while a finishing drizzle of fresh lemon juice adds a pop of freshness. With just a touch of heat from optional red pepper flakes and the richness of extra virgin olive oil, this easy and healthy recipe is ready in under 30 minutes, making it ideal for family dinners or as a sophisticated accompaniment for entertaining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large broccoli crowns
- 1/3 cup sun-dried tomatoes (packed in oil)
- 6 garlic cloves
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1/8 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel the garlic cloves, leaving them whole, and place them on a small piece of aluminum foil. Drizzle with 1 teaspoon of olive oil, fold the foil into a pouch, and seal tightly. Roast in the oven for 20-25 minutes or until soft and golden brown.
While the garlic is roasting, wash the broccoli crowns and cut them into bite-sized florets.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they turn bright green and are slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
Slice the sun-dried tomatoes into thin strips.
In a large skillet, heat the remaining olive oil over medium heat. Add the roasted garlic cloves, mashing them slightly with a fork to release their flavor, and cook for 1-2 minutes.
Add the sun-dried tomatoes to the skillet and cook for another minute.
Add the blanched broccoli to the skillet and toss to combine. Season with salt, black pepper, and red pepper flakes (if using). Cook for 3-4 minutes, stirring occasionally, until the broccoli is heated through.
Remove the skillet from the heat and drizzle with fresh lemon juice. Toss to coat evenly.
Transfer the broccoli mixture to a serving dish and serve warm.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 17.7 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3648 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
