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Roasted Broccoli

Name: Roasted Broccoli
Prep time: 15

(4 votes, average: 5.00 out of 5)

15 min prep

4 servings

This easy, umami-rich recipe is a sure-fire way to get the broccoli haters in your life to eat this amazingly nutritious veggie. Roasting veggies brings out their natural sweetness, and broccoli is no exception....

Ingredients

1 pound broccoli, rinsed and dried

1 tablespoon olive oil

½ cup freshly grated Parmesan cheese or Pecorino cheese (optional)

Salt and pepper, to taste

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Nutrition Facts

Calories

142 cals

Fat

9 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

9 g

Sugar

2 g

Fiber

3 g

Protein

10 g

Sodium

316 mg

Directions

Preheat the oven to 425 degrees.
Cut about 1-inch off the stalk of the broccoli. Peel the rest of the stem and cut the through the broccoli lengthwise then roughly into wedges, so you have long broccoli spears (see Ann’s Tips).
Pour the olive oil into a large bowl. Add a little salt and pepper. Add the broccoli spears and toss to coat with olive oil, use your hands. Add the grated cheese and toss again, if using. Transfer to a parchment lined baking sheet. Sprinkle the broccoli with any remaining cheese left in the bowl.
Bake for 20 minutes until broccoli is golden and crispy around edges. Serve immediately.

Chef Tips

Broccoli can come in all shapes and sizes, from relatively slender tufted stems, to sturdy plants that resemble miniature trees. When cutting the veggie into wedges to roast, bear this in mind. To cook evenly, the spears should be thin with only an inch or so of floret at the top, so cut them accordingly.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.