Roasted Broccoli

Leslie's Featured Recipes, Side Dishes.
If you're looking for ways to get the kids - or even the adults - in your family to eat their greens, look no further!  Roasting broccoli gives it a delicious nutty flavour and crispy texture.  You may never go back to plain old steamed broccoli after trying this recipe - it's that good! 

Roasted Broccoli


Quantity Ingredients
6 cups / 1.5 L broccoli florets (about 1 large head of broccoli)
2 tbsp / 25 ml olive oil
1/4 tsp / 1 ml coase sea salt or kosher salt
Amount freshly ground black pepper, to taste


Preheat oven to 450°F (230°C).

Put broccoli florets in a large mixing bowl.  Drizzle with olive oil.  With clean hands, rub the olive oil into the broccoli to evenly coat it. Season with salt and pepper.

Line a large baking sheet with parchment paper. Lay broccoli in a single layer on baking sheet.

Place in the oven and roast for 18 to 20 minutes, or until edges of broccoli are brown and crispy and stems are still tender. Cooking time can vary by a few minutes depending on your oven, so keep an eye on the broccoli to make sure it doesn't burn.  If you're doubling the recipe be sure to use a large baking sheet. Crowding the broccoli will prevent it from roasting properly. 

Remove from heat; serve warm.

Serves 6. Per 1 cup (250 ml) serving: 70 calories, 4 g protein, 4.5 g total fat (0.6 g saturated fat), 6 g carbohydrate, 2 g fibre, 0 mg cholesterol, 126 mg sodium

Excellent source of: vitamin C, vitamin K, folate

Good source of: vitamin E, potassium

Low in saturated fat and cholesterol

Source: Leslie Beck's Longevity Diet