Roasted Broccoli, Arugula and Lentil Salad

Roasted Broccoli, Arugula and Lentil Salad
from Cookie + Kate


Ingredients
You need 12 Ingredients
Steps
Showing 1 out of 3 Steps
  1. Preheat oven to 425 degrees Fahrenheit and line your largest rimmed baking sheet with parchment paper. Cut the broccoli florets into bite-sized pieces. Trim the ends off the sprouts; cut the small sprouts in two through the stem, and the large sprouts into quarters. Toss the florets and sprouts in olive oil so they are lightly coated, and sprinkle with salt and pepper. Spread the florets and sprouts in a single layer on the baking sheet (be sure not to overcrowd). Bake for 20 to 30 minutes, tossing halfway, until the vegetables are crisp-tender and well caramelized on the edges.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/

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