Ingredients
4
4 servings
- •0.75 pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
- •1 tablespoon olive oil
- •1 small onion, thinly sliced
- •1 clove garlic, minced
- •1 small carrot, diced
- •1 stalk celery, diced
- •salt and ground black pepper
- •1 (15 ounce) can diced tomatoes
- •1 tablespoon chopped green olives
- •2 teaspoons maple syrup
- •0.25 cup crumbled goat cheese
- •0.25 cup Parmesan cheese
Instructions
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, place over high heat, and bring water to a boil. Add broccoli to the steamer insert; cover and steam until bright green, about 4 minutes. Transfer broccoli to an 8-inch square baking dish; set aside.
- Preheat the oven to 375 degrees F (190 degrees C).
- While the broccoli is steaming, heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 3 minutes. Stir in carrot, celery, salt, and pepper; continue cooking until vegetables begin to soften, about 5 minutes.
- Add tomatoes and olives to the skillet; cook and stir over medium-high heat until sauce thickens, about 5 minutes. Stir in maple syrup and season again with salt and pepper; cook, stirring occasionally, for 3 minutes.
- Pour sauce into the baking dish over broccoli, then evenly distribute goat cheese and Parmesan over top.
- Bake in the preheated oven until cheese begins to brown, about 20 minutes.
Nutritional Facts
Per 4 servings
- Calories: 180
- Carbohydrate: 15g
- Fat: 10g
- Fiber: 4g
- Protein: 9g
- Sugar: 8g
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