I LOVE broccoli, but I get so tired of just steaming it and plopping it onto my plate.
Broccoli is super healthy. It’s rich in vitamin D, which helps keeps our metabolism in balance. It’s also rich in vitamins A and K.
Broccoli helps the body detox. We all want that unwanted sludge out of our bodies, don’t we? Broccoli helps move unwanted contaminants from our systems. It’s a great antioxidant with its concentrated vitamin C. Broccoli has the most vitamin C of any of the cruciferous vegetables. Broccoli also has concentrated lutein, zeaxanthin and beta-carotene, other powerful antioxidants.
If you steam or roast broccoli, the fiber provides a benefit against cholesterol. Using heat to start to break down the fibers helps your body use it more effectively than if you eat it raw.
It’s great for your heart as an anti-inflammatory and how it lowers cholesterol. It’s also good to support eye health and to help regenerate sun-damaged skin.
Garlic-Parmesan Roasted Broccoli
24 oz (about 5 cups) broccoli florets
3 Tbs extra virgin olive oil
4 cloves garlic, minced
kosher salt and freshly ground black pepper, to taste
1/4 cup parmesan, grated
juice of 1 lemon
Preheat oven to 425° F. Lightly grease a baking sheet with oil or coat with nonstick spray.
Spread broccoli florets in a single layer onto the prepared baking sheet. Toss with olive oil and garlic; season with salt and pepper, to taste. Sprinkle with parmesan and lemon juice, and serve immediately.
Nutritional Information: Calories Per Serving: 162, Fat: 11 g (4 g Saturated Fat), Cholesterol: 14 mg, Sodium: 213 mg, Carbohydrates: 9 g, Fiber: 3 g, Sugar: 2 g, Protein: 9 g.
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