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 minutes
Cook Time 15 minutes
Course Side Dish, Veggie Side-Dish
Cuisine American
Servings 4
Calories 60 kcal


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


  • 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.


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.
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