Broccoli and Tomato Bake

1. 1

   Set a steamer insert in a saucepan and add water until it sits just below the insert. Cover, set over high heat, and bring the water to a boil. Add the broccoli to the steamer insert; cover and steam until bright green, about 4 minutes. Move the broccoli to an 8-inch square baking dish; set aside.

2. 2

   Preheat the oven to 375 degrees F (190 degrees C).

3. 3

   While the broccoli steams, warm the olive oil in a skillet over medium heat. Add the onion and the garlic; cook and stir until fragrant, about 3 minutes. Stir in the carrot, celery, salt, and pepper; continue cooking until the vegetables start to soften, about 5 minutes.

4. 4

   Add the tomatoes and olives to the skillet; cook and stir over medium-high heat until the sauce thickens, about 5 minutes. Stir in the maple syrup and season again with salt and pepper; cook, stirring occasionally, for 3 minutes.

5. 5

   Pour the sauce into the baking dish over the broccoli, then sprinkle the goat cheese and Parmesan evenly on top.

6. 6

   Bake in the preheated oven until the cheese starts to brown, about 20 minutes.

• Calories 168.11 kcal Moderate
• Protein 7.5 g Moderate
• Carbs 20.18 g Moderate
• Total Fat 7.5 g Moderate
• Saturated Fat 2.84 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 8.13 mg Low Source
• Sodium 405.33 mg Moderate
• Fiber 4.45 g Moderate
• Sugar 8.37 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 146.87 mg Moderate
• Iron 1.17 mg Low Source
• Potassium 581.46 mg Moderate
• Vitamin A 100.2 mcg_rae Moderate
• Vitamin C 84.0 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅