Roasted broccoli
Crisp, browned edges. The oven does the work.
- Hands-on
- 6 min
- Total time
28 min, show breakdown
- Prep 5 min
- Cook 20 min
- Clean up 3 min
- Pans
- 1
- Ingredients
- 4
- Cost/serving
- $1.16
Per serving
- Calories
- 144
- Protein
- 4.3 g
- Fiber
- 4 g
- Net carbs
- 6.8 g
- Fat
- 11 g
High in (% Daily Value per serving): Vitamin C 152%, Vitamin K 132%, Folate 24%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, vegan, dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 2
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You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
1 crown broccoli (300 g)
Same amount as: about 3¼ cups.
1½ tbsp olive oil (20 g)
Same amount as: 20 mL.
¼ tsp garlic powder (0.8 g)
Same amount as: 1 mL.
1 tbsp lemon juice (15 g)
Same amount as: 15 mL, ¼ lemon squeezed from fresh lemons.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
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Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. More than 2 crowns crowd one pan. Use two pans.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (169 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 144 | ||
| Total fat | 11 g | 14% | |
| Saturated fat | 1.5 g | 7% | |
| Cholesterol | 0 mg | 0% | |
| Sodium | 205 mg | 9% | |
| Total carbohydrate | 11 g | 4% | |
| Dietary fiber | 4 g | 14% | |
| Total sugars | 2.7 g | ||
| Net carbs† | 6.8 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 489 mg | 10% | |
| Vitamin A | 47 mcg | 5% | |
| Vitamin C | 137 mg | 152% | |
| Vitamin E | 2.6 mg | 18% | |
| Vitamin K | 159 mcg | 132% | |
| Thiamin (B1) | 0.11 mg | 9% | |
| Riboflavin (B2) | 0.18 mg | 14% | |
| Niacin (B3) | 0.97 mg | 6% | |
| Vitamin B6 | 0.27 mg | 16% | |
| Folate | 96 mcg | 24% | |
| Vitamin B12 | 0 mcg | 0% | |
| Magnesium | 33 mg | 8% | |
| Zinc | 0.63 mg | 6% | |
| Selenium | 3.9 mcg | 7% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 220 °C / 425 °F.
Cut the broccoli into florets about the size of a walnut. Peel the stalk and slice it into coins.
On the sheet pan, toss with the oil, garlic powder, salt and pepper. Spread out so pieces don't touch.
Roast 18–20 minutes, stirring once halfway.
Done looks like: Edges dark brown and crisp. Stalks tender when poked with a knife. Squeeze over the lemon juice.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Soft and pale | Crowded pan, or the oven wasn't hot yet. | Spread it out or use two pans. Wait for the oven to heat fully. |
| Burnt tips, raw stalks | Pieces of different sizes. | Cut florets the same size and slice stalks thinner. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.