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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

0 servings

Serving size

Amount per serving
Calories61
% Daily Value *
Total Fat 4.9g7%

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

Dietary Fiber 2.3g9%
Protein 2.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.