Oven-Roasted Broccoli Recipe

Jan 19, 2012 @ 11:25 AM
Posted by Elana Amsterdam, Special Contributor

Nutrition

Cal/Serving: 223
Daily Value: 11%
Servings: 2

High-Fiber
Vegan, Vegetarian, Gluten-Free, Wheat-Free

Fat	15g	22%
Saturated	2g	10%
Carbs	20g	7%
Fiber	8g	32%
Sugars	5g	0%
Protein	9g	17%
Sodium	682mg	28%
Calcium	143mg	14%
Magnesium	64mg	16%
Potassium	961mg	27%
Iron	2mg	13%
Zinc	1mg	8%
Vitamin A	1894IU	38%
Vitamin C	271mg	452%
Thiamin (B1)	0mg	14%
Riboflavin (B2)	0mg	20%
Niacin (B3)	2mg	10%
Vitamin B6	1mg	26%
Folic Acid (B9)	192µg	48%
Vitamin E	4mg	22%
Vitamin K	317µg	396%
Fatty acids, total monounsaturated	10g	0%
Fatty acids, total polyunsaturated	2g	0%

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Elana Amsterdam

My boys inhale this naturally gluten-free roasted broccoli dish whenever I make it. Their friend Josh has been known to eat the entire tray of broccoli just minutes before dinner, leaving me with only one green veggie dish to serve instead of two (I usually also make kale chips when I serve this, as green veggies are a main part of what we eat every night here).

INGREDIENTS

1 bunch broccoli, cut into florets
2 tablespoons olive oil
1/2 teaspoon sea salt, preferably Celtic

DIRECTIONS

Preheat the oven to 400 degrees.

Toss the broccoli with the olive oil and salt in a large bowl. Line a baking sheet with parchment paper and spread the broccoli out in a single layer on the sheet. Transfer to the oven and bake until tender and slightly browned, about 12-15 minutes. Remove from the oven and serve.