Oven Roasted Broccoli
Ready in less than half an hour, oven roasted broccoli is a fast and nutritious side dish. My recipe keeps the seasonings simple and yields perfectly textured (not mushy!) results.
Servings 4 servings
Calories 96kcal
Equipment
Ingredients
- 12 oz (340 g) broccoli florets or one head of broccoli cut into florets (about 4-5 cups)
- 1 ½ Tablespoons olive oil
- ¼ teaspoon fine salt (table salt or fine sea salt)
- Freshly ground black pepper to taste
- 4 Tablespoons (20 g) grated parmesan cheese divided
Instructions
- Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine broccoli, olive oil, salt, pepper, and 2 Tablespoons (10g) of parmesan cheese. Toss everything together until all broccoli is coated with oil.12 oz broccoli florets or one head of broccoli, 1 ½ Tablespoons olive oil, ¼ teaspoon fine salt, Freshly ground black pepper
- Spread evenly onto prepared baking sheet and transfer to center rack of 400F (205C) preheated oven. Bake for 20-25 minutes. When finished cooking, broccoli will be tender when pierced with a fork.
- Remove from oven and sprinkle broccoli with remaining 2 Tablespoons (10g) parmesan cheese. Stir and serve immediately.
Notes
Broccoli note
If you’re cutting your own head of broccoli, you can include or discard the stem. Personally, I like to slice it and include it but my husband will only eat the florets.Feel free to scale up this recipe to use a full pound of broccoli, just increase the oil to 2 Tablespoons and use a heaping ¼ teaspoon salt.
Nutrition
Serving: 1serving | Calories: 96kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 261mg | Potassium: 278mg | Fiber: 2g | Sugar: 1g | Vitamin A: 573IU | Vitamin C: 76mg | Calcium: 84mg | Iron: 1mg