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Saturday, October 15, 2016

GARLIC LEMON ROASTED BROCCOLI AND PEPPERS WITH SLICED ALMONDS





GARLIC LEMON ROASTED BROCCOLI AND PEPPERS WITH SLICED ALMONDS

This side dish is a great company casserole and looks pretty and festive as well, so it would be great for Thanksgiving or Christmas dinners.

1 lb broccoli (0.45 kg)
1 red bell pepper
1 yellow bell pepper
1/cup olive oil (75 mL)
2 tsp crushed garlic, OR more (10 mL)
1 tsp seasoning salt (5 mL)
1/tsp red pepper flakes (1 mL)
1/cup sliced almonds (125 mL)
1 tbsp lemon juice (15 mL)
1/cup grated Monterey Jack cheese, (75 mL)
  OR stronger cheese like freshly-grated Parmesan
1 tbsp lemon zest (15 mL)

Preheat oven to 475°F (240°C).

Prepare broccoli by slicing the little broccoli crowns in half.  Chop red and yellow bell peppers into 1-inch (2.5 cm) pieces.  Place vegetables in a large bowl.  In small bowl, combine olive oil, garlic, seasoning salt and red pepper flakes.  Pour over vegetables and toss to coat well.

Lay out on cookie sheets and roast 15 minutes.  Flip vegetables and sprinkle with almonds.  Roast until vegetables are ready and the almonds are toasted; the time varies from oven to oven, but it will usually be another 10 to 20 minutes.  Place roasted vegetables and almonds in a casserole dish and sprinkle with lemon juice, tossing gently to coat.  Top with grated Monterey Jack or Parmesan cheese and garnish with lemon zest.

Yield:  8 servings
1 serving
147.1 calories
4.2 g protein
12.5 g fat
2.5 g fiber
4.5 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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