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.

Vegetarian Healthy Side Dish Broccoli Lentils

Estimated Nutrition

Calories

708.4

kcal / serving

708.4 kcal total

Carbs

10.2g

per serving

10.2 g total

Fat

72.8g

per serving

72.8 g total

Protein

5.8g

per serving

5.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

White Wine Vinegar

LegumesPulses

tbsp

Puy Lentils

pre-cooked

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Salt

for vinaigrette

pinch

Black Pepper

for vinaigrette

tbsp

Parsley

freshly chopped

OilsFats

Olive Oil

for roasting

Olive Oil

for vinaigrette

Vegetables

Purple Sprouting Broccoli

Method

Transfer broccoli to a plate and pour the dressing over it to serve.

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.