Broccoli with Almonds
Preheat oven to 375°F. Cut stems from broccoli florets.
Steam florets until crisp-tender. Immediately pour broccoli into a medium bowl. Toss gently with the wine. Allow to rest for 15 minutes.
Meanwhile, blend 1 tablespoon oil and Dijon mustard in a small bowl. Drain liquid from the broccoli. Toss gently with mustard and oil mixture, coating well.
Place broccoli mixture into ovenproof baking dish. Toss almonds with 1 teaspoon remaining oil in a small bowl. Sprinkle on top of broccoli.
Bake at 375°F until thoroughly heated, about 15 minutes. Almonds will be a toasty light brown color.
Fat: 5.16 grams
Saturated Fat: 0.59 grams
Carbohydrates: 8.10 grams
Calcium: 59.79 mg
Lactose: 0.0 grams