Description
This simple and delicious Roasted Broccoli recipe features crisp-tender florets with perfectly crispy edges, roasted to perfection with olive oil, salt, and pepper. It’s an easy and healthy side dish that pairs well with a variety of meals.
Ingredients
Scale
Ingredients
- 1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled and sliced or diced
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius) to prepare for roasting the broccoli.
- Toss Broccoli: In a large bowl or directly on a baking sheet, toss the broccoli florets with the olive oil, making sure all pieces are evenly coated. Season with salt and freshly ground black pepper to taste.
- Arrange on Baking Sheet: Spread the broccoli florets out evenly on the baking sheet in a single layer, ensuring they are not crowded to allow even roasting.
- Roast the Broccoli: Place the baking sheet in the preheated oven and roast the broccoli, without stirring, for about 20 minutes. Roast until the edges of the florets are crispy and slightly browned, and the stems are crisp-tender.
- Serve: Remove the roasted broccoli from the oven and serve warm as a delicious, healthy side dish.
Notes
- For extra flavor, you can sprinkle the roasted broccoli with freshly grated Parmesan cheese or a squeeze of lemon juice before serving.
- To ensure even cooking, avoid overcrowding the broccoli on the baking sheet.
- You can use broccoli stems by peeling and slicing them thinly—they roast well and add texture.
- If you prefer your broccoli more tender, roast for a few minutes longer, but watch carefully to avoid burning.
Nutrition
- Serving Size: 1/4 of recipe (about 150g)
- Calories: 90
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
