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Nutrition Facts
Serving Size 85 g
(Approx. 11 Servings)
Amount Per Serving
Calories 70 Calories From Fat 40
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 140 mg 6%
Total Carbohydrate 5 g 2%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 2 g
Vitamin A 20% Iron 0%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Broccoli, Kale and Red Onion Salad
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
Serves
11  People

Ingredients

Recipe makes 11 Servings

4 Tbsp Wyatt's Maître D’ Hôtel Finishing Butter
16 Oz baby broccoli florets
4 cup(s) kale
1 large red onions, thinly sliced
1/4 Tsp salt
1/4 Tsp black pepper
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Instructions

1
Preheat oven to 400°F
2
Melt butter in a pan or microwave safe dish. In a large bowl toss broccoli, kale, and red onions with butter and a generous pinch of salt and pepper.
3
Roast on a sheet pan for 30 - 45 minutes or until veggies are slightly browned and smell sweet.
4
Season to taste with salt and pepper and allow to cool, then refrigerate.
5
For best results chill veggies at least an hour to allow flavors to meld.

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