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Ingredientes
- 6 med plum tomatoes, halved
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 bn broccoli, (1 1/2 lbs.)
- Â Â cut into florets and stems peeled
- Â Â and sliced diagonally 1/4 inch thick
- 2 lrg garlic cloves, thinly sliced
- 3/4 tsp coarse salt
- 2 Tbsp. sliced almonds or possibly pine nuts
- 2 med bunch arugula, trimmed
- 4 tsp balsamic vinegar
Direcciones
- 4 SERVINGS DAIRY-FREE
- Roasting brings out the flavor of vegetables and warms up the whole kitchen, that never hurts in winter. In this colorful combination, roasted out-of-season tomatoes taste a lot like the ones we love in summer.
- MEAL PLAN: Before you start this recipe, cook some orzo (rice-shaped pasta) to serve on the side. End the meal with fresh orange slices drizzled with maple syrup.
- Preheat oven to 450F. Place tomato halves in large bowl. Toss with 1/2 Tbsp. oil and set aside.
- Place broccoli on large baking sheet with sides. Drizzle remaining 1 1/2 Tbsp. oil on top and toss well. Arrange broccoli on baking sheet, leaving room for tomatoes (that will be added later). Roast 5 min.
- Add in tomato halves in single layer, cut side up. Sprinkle vegetables with garlic, salt and freshly grnd pepper to taste. Return pan to oven and roast till vegetables are just fork-tender, 10 to 15 min. Remove from oven.
- Meanwhile, in small dry skillet, toast almonds over medium heat, stirring occasionally, till golden, .4 to 5 min. Remove from pan let cold.
- Divide arugula among dinner plates. Top with roasted vegetables. Sprinkle with toasted nuts and vinegar and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 4 servings | |
| Calories 139 | |
| Calories from Fat 71 | 51% |
| Total Fat 8.09g | 10% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 478mg | 20% |
| Potassium 788mg | 23% |
| Total Carbs 15.26g | 4% |
| Dietary Fiber 5.0g | 17% |
| Sugars 7.74g | 5% |
| Protein 4.69g | 8% |
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