Roasted Broccoli

 

Roasted Broccoli

Diabetic Living Magazine
Roasting is a quick, tasty way to enjoy vegetables. Even picky eaters will enjoy them this way!
Prep Time 10 mins
Cook Time 15 mins
Course Side Dish, Veggie Side-Dish
Cuisine American
Servings 4
Calories 60 kcal

Ingredients
  

  • 1 pound broccoli
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Cooking spray

Instructions
 

  • Preheat oven to 425 degrees.
  • Wash broccoli and pat dry. Cut into 3-inch stalk with florets.
  • Line a large baking pan with foil. Spray with cooking spray.
  • In a large bowl, toss broccoli with oil, salt and pepper.
  • Arrange broccoli spears in a single layer on the prepared baking sheet. Roast for 15 to 18 minutes or until florets begin to turn brown, turning stalks over once midway through cooking.

Notes

Smart Shopping Tips
  • Choose broccoli that looks fresh and green. Florets should be compact and firm, without yellowing.  Stalks should be firm.
  • Store broccoli unwashed in a plastic bag in the refrigerator and use within a week.
  • Frozen, thawed broccoli can also be roasted. Cooking time may be less.  Frozen is a good option when fresh is out of season or lacking quality.
 
Cooking & Serving Tips:
  • Add a little dry Italian seasoning when tossing broccoli with oil.
  • Another seasoning can be added before serving. Try one of these: lemon juice, grated Parmesan cheese, fresh snipped parsley or minced garlic.
  • Any vegetable can be roasted this way. Dense vegetables such as carrots and potatoes will take longer than broccoli or Brussels sprouts.

Nutrition

Serving: 0.5cupCalories: 60kcalCarbohydrates: 8gProtein: 3gFat: 3gSodium: 180mgPotassium: 376mgFiber: 3gSugar: 2gCalcium: 40mgIron: 0.7mg
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