Easy Roasted Broccoli
Make roasted broccoli that's perfectly crisp and tender every time with this simple recipe. Broccoli florets are tossed in oil, garlic and spices for a delicious and healthy side dish.
Servings: 2
Ingredients
- 1 large crown or 2 small crowns of broccoli about 4 cups, washed and dried
- 1 Tablespoon olive or avocado oil
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- 1 Tablespoon chopped garlic optional
- ½ teaspoon cayenne pepper optional
Instructions
- Preheat oven to 400°F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Save the stalks for another use.
- Coat broccoli florets with the oil in a large bowl or right on the baking sheet. You can use your hands to make sure the broccoli is well coated. Sprinkle on the salt, pepper, garlic and cayenne pepper (if using) and toss to coat.
- Put the broccoli on a rimmed baking sheet and place in the oven for about 25-30 minutes or until broccoli is cooked and the tops of the broccoli are a little brown.
- Serve immediately.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. I don't recommend freezing roasted broccoli.
Notes
- Got frozen broccoli? Try my roasted frozen broccoli recipe.
Nutrition
Serving: 1/2 of recipe | Calories: 123kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1180mg | Potassium: 15mg | Fiber: 4g | Sugar: 2g