Mom always said to eat your veggies … we say eat your Roasted Broccoli Crudités with Creamy Pesto Dip!
- 4 cups broccoli crowns cut into bite sides pieces
- 2 tbsp olive oil
- Salt and pepper to taste
Creamy Pesto Dip
- 4 tbsp pesto
- 4 tbsp sour cream
- 4 tsp Williams Sonoma white balsamic vinegar
- 1 1/2 tbsp freshly squeezed lemon juice
- 2 tbsp half and half
- 1/4 tsp salt
Preheat your oven to 450 degrees (convection roast). Arrange broccoli in a single layer on a baking sheet and toss in olive oil. Sprinkle with salt and pepper. In a separate bowl whisk together pesto, sour cream, white balsamic, lemon juice, half and half, and salt until well combined.
Roast the broccoli for 4-5 minutes. Remove from oven and preheat to broil. Broil for 1-2 minutes until it begins to char. Remove and serve immediately or at room temperature with creamy pesto dipping sauce. Enjoy!
|Amount Per Serving||As Served|
|Calories 748kcal Calories from fat 565|
|% Daily Value|
|Total Fat 63g||97%|
|Saturated Fat 14g||70%|
|Dietary Fiber 11g||44%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|