Oven-roasted Broccoli
This simple oven-roasted broccoli has three ingredients (aside from broccoli) and will make your mouth water for more. Pair it with anything! Throw it over pasta. Have it as a side. Toss it cold atop a salad. The versatility is endless!
Servings 8 servings
Calories 98kcal
Equipment
- 1 Sheetpan
- 1 Sheet of parchment paper
- 1 Oven
Ingredients
- 3 whole broccoli crowns, chopped into florets (keep the stalk)
- 2-3 tbsp olive oil use ~1 tbsp for every crown
- 1 tbsp garlic powder
- a few dashes sea salt, to taste
Instructions
- Line a sheet pan (cookie sheet) with parchment paper and pre-heat the oven to 415F.
- Wash and chop the broccoli into even-sized florets. Save the stalk and cut into coins!
- Onto the sheet-pan, dump the freshly cut broccoli and drizzle olive oil and season with the garlic powder and sea salt.
- Use your hands to evenly distribute the flavors.
- Bake for a total of 20-25 min, with an optional toss at minute 12 min.
- Serve hot as a side, mixed into a dish or cold the next day!
Notes
Don't love broccoli? You can swap broccoli for any other veggie - this recipe works with just about any veggie that you want to oven-roast.
Frozen broccoli works, too! If it isn't crispy enough, turn up the heat to 425-450F and bake for an extra 5-8 minutes.
NUTRITION INFORMATION: Serving: 1 cup, Calories: 98 kcal, Fat: 8g, Saturated Fat: 1.1g, Cholesterol: 0g, Sodium: 358mg, Carbohydrates: 5.9g, Fiber: 2.4g, Sugar: 1.5g, Added Sugar: 0g, Protein: 2.6g.