Broccoli belongs to the cruciferous vegetable family, which includes kale, cauliflower, Brussels sprouts, bok choy, cabbage, collard greens, rutabaga and turnips. These nutrition powerhouses supply loads of nutrients for little calories.
- Energy 34 kcal
- Carbohydrates 7 g
- Fat 0.4 g
- Protein 2.8 g
Roasted Balsamic Beets
3 1/2 pounds assorted small beets, trimmed and cleaned
3 small red onions, each cut into 8 wedges
1 tablespoon olive oil
1 1/2 teaspoons McCormick Gourmet™ Rosemary, Crushed
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 tablespoons balsamic vinegar
- Preheat oven to 425°F. Wrap 3 beets at a time in foil. Place in shallow baking pan.
- Roast 1 hour or until beets are tender when pierced with small knife. Cool until able to handle. Peel then quarter beets. Toss beets, onions, oil, rosemary, thyme and sea salt in the same baking pan.
- Roast 35 to 45 minutes or until onions are tender. Drizzle balsamic vinegar over vegetables. Roast 5 minutes longer or until vinegar is the consistency of syrup. Gently toss vegetables before serving.