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Roasted Broccoli with Lentil and Herb Vinaigrette

Purple sprouting broccoli roasted until tender and served with a zesty puy lentil and Dijon mustard herb vinaigrette.

VegetarianHealthySide DishBroccoliLentils

Estimated Nutrition

Per Serving Total
Calories 708.4 kcals 708.4 kcals
Carbohydrates 10.2 grams 10.2 grams
Fat 72.8 grams 72.8 grams
Protein 5.8 grams 5.8 grams
Cook Time
8 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Dijon Mustard
30
ml
White Wine Vinegar
LegumesPulses
2
tbsp
Puy Lentils
pre-cooked
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
pinch
Salt
for vinaigrette
1
pinch
Black Pepper
for vinaigrette
1
tbsp
Parsley
freshly chopped
OilsFats
15
ml
Olive Oil
for roasting
60
ml
Olive Oil
for vinaigrette
Vegetables
85
g
Purple Sprouting Broccoli

Steps

  • Preheat the oven to 200°C.
  • Place broccoli in a roasting dish, drizzle with oil, and season with salt and pepper.
  • Roast the broccoli for eight minutes, shaking the dish occasionally.
  • Mix the mustard, vinegar, oil, parsley, lentils, and seasoning in a bowl.
  • Transfer broccoli to a plate and pour the dressing over it to serve.