|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