Superfoods are nutrient powerhouses that jam large doses of antioxidants, polyphenols, vitamins, and minerals. Our bushy green friend the broccoli genuinely deserves this status thanks to its unique package of antioxidant, anti-inflammatory, and detoxifying micronutrients. Broccoli offers high levels of immune system-boosting vitamin C, bone-strengthening vitamin K, and folate, which plays a strategic role in regulating cell growth and reproduction. It's also packed with glucosinolate compounds, such as sulforaphane and glucoraphanin, which help to fight cancer and has been shown to slow down the destruction of cartilage in joints associated with painful and often debilitating osteoarthritis.
With all this goodness it's a super addition to your weekday dinners and perfect for lunch the following day!
12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
Preheat oven to 450°F.
Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, about 10 to 13 minutes.
Meanwhile, combine lemon zest and juice, olives and oregano in a large bowl. Add the roasted vegetables; stir to combine. Serve warm with chicken or fish.
Happy healthy eating!