Roasted Broccoli
fromcooking.nytimes.comcooking.nytimes.com/recipes/1024494-roasted-broccoli
While many vegetables benefit from roasting, broccoli is an ideal candidate. After just 15 minutes in the oven, the florets come out crisp and browned at the edges with tender stems. Roasted broccoli makes a great weeknight side served on its own, but this cooking method also works well if you’re adding it to a grain bowl or simple pasta dish. Make as written with minced garlic and a squeeze of lemon juice, or add a pinch of crushed red pepper and a sprinkle of Parmesan before serving for a crave-worthy vegetable dish.
Ingredients
Instructions
Heat the oven to 425 degrees and line a sheet pan with parchment paper.
Place the broccoli florets and stems on the prepared pan. Drizzle with the olive oil, sprinkle with ½ teaspoon salt and a few grinds (or shakes) of black pepper, and toss well.
Spread the broccoli into an even layer and roast for 14 to 18 minutes, until tender and lightly browned. Add garlic and toss to combine, then roast for 2 minutes more. Squeeze the lemon half over the broccoli, sprinkle with more salt, if desired, and serve.
Nutrition
- Calories
- 184
- Unsaturated Fat Content
- 12 grams
- Carbohydrate Content
- 13 grams
- Fat Content
- 14 grams
- Fiber Content
- 5 grams
- Protein Content
- 5 grams
- Saturated Fat Content
- 2 grams
- Sodium Content
- 450 milligrams
- Sugar Content
- 3 grams
- Trans Fat Content
- 0 grams
