Oven Roasted Broccoli
When you're in need of a quick, simple, healthy vegetable side dish, there is nothing quite as easy or flavorful as oven roasted broccoli. Tossed with olive oil, kosher salt, and black pepper, the broccoli florets roast for about 25 minutes until tender and slightly charred. You'll never make broccoli any other way again!
Servings: 8 servings
- 2 heads broccoli cut into florets (about ~5-6 cups)
- 3 Tbsp olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
Preheat oven to 425F. Trim broccoli florets to ensure they're all about the same thickness. Some florets will remain whole (the smaller ones) while the larger florets may need to be cut in half or thirds.
Place broccoli on a rimmed baking sheet. Drizzle with olive oil, salt, and pepper, then toss to thoroughly coat. Make sure broccoli is in an even layer with a little space in between the florets.
Roast for 15 minutes, then toss the broccoli and rotate the pan. Cook an additional 10 minutes. Serve immediately.
- For best results, do not roast frozen broccoli. If you do, make sure that it has completely defrosted first, then dry with paper towels to absorb as much excess moisture as possible. Even so, nothing will roast as beautifully as fresh broccoli.
Calories: 98kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 341mg | Potassium: 480mg | Fiber: 4g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 136mg | Calcium: 71mg | Iron: 1mg