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Roasted Broccoli





Yields
Serves 10 to 12



Total Time
30 mins

Roasting, as opposed to steaming, deepens the flavor and color of broccoli, and makes it a nice change from familiar steamed broccoli.

su-Roasted Broccoli Image




Photo: Romulo Yanes; Styling: Claire Spollen

 2 pounds broccoli florets
  About 1/4 cup extra-virgin olive oil
 1/2 teaspoon kosher salt
 1/2 teaspoon pepper
Step 1
1

Preheat oven to 425°. Cut broccoli florets in half through the stem so they'll lie flat while roasting for nice, even browning. Divide broccoli between 2 large rimmed baking sheets.

Step 2
2

Drizzle 1/4 cup oil over broccoli, sprinkle with salt and pepper, and turn until well coated.

Step 3
3

Arrange florets in a single layer, flat side down, and roast, switching pan positions and turning broccoli with tongs halfway through cooking, until tender crisp and beginning to brown on the bottom, 10 to 15 minutes. Drizzle with oil.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 61Calories from Fat 69
% Daily Value *
Total Fat 4.9g8%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 84mg4%
Total Carbohydrate 4g2%

Dietary Fiber 2.3g10%
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.