Roasted broccoli with olives, garlic, oregano, and lemon from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Rutabaga on November 10, 2015

    This is a good easy variation on standard roasted broccoli. Since broccoli roasts quickly, it's perfect for a weeknight meal. I used kalamata olives sliced in half instead of chopped.

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