Roast the florets and the peeled stems for a delicious side dish.
| Total: | 20 min |
| Active: | 5 min |
| Yield: | 4 |
| Total: | 20 min |
| Active: | 5 min |
| Yield: | 4 |
Ingredients
- 1 bunch broccoli (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets.
- Toss the broccoli florets and stem pieces with the oil and a sprinkle with salt and pepper together in a large bowl. Arrange in a single layer on a baking sheet. Roast until tender, stirring halfway, 14 to 16 minutes depending on the size of the florets. Transfer to a plate and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 99 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 280 mg |
| Serving Size | 1 of 4 servings |
| Calories | 99 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 280 mg |
Reviews
Delicious.