As a child I was never a fan of broccoli…but now, it’s a regular at my dinner table. My 3 old son loves his roasted “baby trees” and so does my husband. I never would touch broccoli because I was traumatized by it as a child, but then one day…it happened.
I’ve been in love with it ever since.
If you know my food, you know I love playing around with seasonings, spices and elevating flavor. But I find just as much joy and satisfaction in simplicity. I can appreciate a vegetable for what it is and let it shine. This simple roasted broccoli recipe allows just that!
Servings: 5
Calories: 71kcal
Ingredients
- 3.5 cups broccoli florets
- 2 tbsp olive oil
- Kosher/sea salt
- coarse ground pepper
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper and set aside.
- Place the broccoli florets on the sheet pan. Drizzle olive oil over the florets and season the broccoli with salt and pepper. Toss the florets until well coated. Arrange the broccoli florets in a single layer across the surface of the sheet pan. Place the sheet pan in the oven for 20-30 minutes or until done.
- When the broccoli is done, remove the sheet pan from the oven and let cool. When cool, adjust salt and pepper to taste preferences if needed. Enjoy immediately or transfer to an airtight container and store in the refrigerator for later.
Nutrition
Calories: 71kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 21mg | Potassium: 201mg | Fiber: 2g | Sugar: 1g | Vitamin A: 397IU | Vitamin C: 57mg | Calcium: 30mg | Iron: 1mg
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