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Roasted Broccoli with Garlic and Anchovy

Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr
Hands-on time 7 mins
Total time 24 mins
Yield Serves 6 (serving size: about 2/3 cup)
Minced anchovy fillets deliver bold flavor to Roasted Broccoli with Garlic and Anchovy. Broccoli retains all of its flavor and even gains deliciously crisp bits when roasted.

Ingredients

  • 6 cups broccoli florets (about 1 bunch)
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 garlic cloves, minced
  • 1 1/2 tablespoons butter, melted
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons grated lemon rind
  • 3/4 teaspoon crushed red pepper
  • 2 anchovy fillets, drained and minced
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 83
  • fat 6.9 g
  • satfat 1.9 g
  • monofat 3.9 g
  • polyfat 0.7 g
  • protein 2.7 g
  • carbohydrate 4.5 g
  • fiber 2.3 g
  • cholesterol 6 mg
  • iron 0.8 mg
  • sodium 165 mg
  • calcium 43 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine broccoli and 1 tablespoon oil in a large bowl; toss to coat. Place broccoli on a foil-lined baking sheet. Bake at 450° for 6 minutes. Remove from oven; toss with garlic. Bake at 450° for an additional 6 minutes.

  3. Place remaining 1 tablespoon oil, butter, and next 4 ingredients (through anchovy) in a large bowl; stir to combine. Add broccoli mixture; toss well to coat. Sprinkle with salt.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.