Roasted Broccoli
Crisp-tender roasted broccoli tossed with olive oil, garlic, and warm spices. A simple, nourishing side that goes with almost anything.
Servings: 2
Ingredients:
- 10 oz broccoli, washed, cut into florets
- 2 tbsp olive oil
- 3 garlic cloves, pressed
- Salt, to taste
- Black pepper, freshly ground
- Paprika, to taste
Method:
Start Cooking- Preheat oven to 400°F (200°C ).
- Place broccoli in a bowl. Add olive oil, garlic, salt, black pepper, and paprika. Toss until evenly coated.
- Spread broccoli on a baking tray in a single layer and roast 20 minutes
- Remove when edges are golden and tips are lightly crisp.
- Serve warm. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment paper
Notes:
From the kitchen
- Cut the broccoli into similar-sized florets so they roast evenly.
- Give them space on the tray, overcrowding makes them steam instead of crisp.
- If you love deeper flavor, let a few edges go dark and golden.
- Add lemon zest or a squeeze of lemon after roasting.
- Sprinkle with parmesan or crumbled feta.
- Try chili flakes for heat.
- Toss with sesame oil and soy sauce for an Asian twist.
- Add sliced almonds or breadcrumbs for crunch.
- Use this same seasoning and roasting method for Brussels sprouts or asparagus.
- Brussels sprouts: cut in half, roast 22–25 min.
- Asparagus: keep whole, roast 10–12 min.
- Serve with chicken, fish, or steak.
- Add to rice bowls and grain salads.
- Side with pasta dishes, or dip warm florets into garlic yogurt.
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Nutrition:
Calories: 179 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Sodium: 48 mg | Potassium: 466 mg | Fiber: 4 g | Sugar: 2 g | Vitamin A: 883 IU | Vitamin C: 128 mg | Calcium: 75 mg | Iron: 1 mg
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