I’m always looking for ways to make my vegetables more interesting and exciting (who isn’t, right?), and this is one of my newest finds.
serves 2
8 spears baby broccoli
1 T olive oil
pinch salt & pepper
2 sheets whole wheat filo dough (pay the extra dollar for the whole wheat kind. just do it.)
Be careful when thawing your filo dough since you’ll only need 2 sheets for this. Carefully wrap the whole container in a damp towel while it’s thawing, remove your two sheets, and refreeze the rest. Then keep those 2 sheets carefully wrapped in a damp towel. I haven’t been so careful with mine, and it’s falling apart. Sad.
Preheat oven to 400 degrees.
Put baby broccoli on a foil-lined baking sheet and coat with olive oil. Then cut each filo sheet into four pieces. Wrap those little broccoli babies up in their filo blankets — soak up all the olive oil that’s on the baking sheet, the broccoli, and your hands to help you seal the filo dough. Spray a tiny extra olive oil cooking spray on top so they get beautifully brown. I put just a little salt on the broccoli florets, and pepper on the dough. I think it’s awesome that way!
Roast for about 10 minutes, until filo and broccoli tips are just a little brown.
Nutrition facts per serving: Calories: 217.5; Calories from Fat: 70; Total Fat: 7.2g; Saturated Fat .9g; Cholesterol: 0mg; Sodium: 225mg; Total Carbohydrate: 36g; Dietary Fiber: 3g; Sugars: 2g; Protein: 7g
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