Warm roasted broccoli salad with walnuts

This recipe contains two sources of calcium, cheese and broccoli, which helps build strong, healthy bones.

Ingredients

2 teaspoons canola oil
2 pounds fresh broccoli, stems removed and cut into small florets
6 cloves garlic, minced
1/4 cup chopped walnuts
1/4 cup shredded parmesan cheese
1 1/2 tablespoons fresh lemon juice

Directions

1. Preheat oven to 425 F. Line a baking sheet with aluminum foil or parchment paper. Set aside.
2. In a large zip-close bag, combine oil, broccoli and garlic. Shake the bag until the broccoli is well-coated.
3. Pour the broccoli onto the prepared baking sheet and spread out evenly.
4. Bake on the middle rack of the oven for 15 to 25 minutes until broccoli is tender. Stir about halfway through the cook time. The broccoli may have a few darker spots but be careful not to burn it.
5. While broccoli is in the oven, heat chopped walnuts in a small dry skillet over medium heat. Cook for 5 minutes or until walnuts are lightly toasted.

6. Remove broccoli from oven and cool for 5 minutes. Sprinkle broccoli with walnuts and cheese. Stir. Squeeze lemon juice over the top. Serve warm.

Makes 4 servings

Recipe contains: milk, nuts

Carb choices per serving: 1

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