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Vegetable Roasting Guide

Our handy guide includes prep instructions and complete nutritional analyses for our favorite vegetables for roasting. For more helpful cooking tips, be sure to check out our Guide to Cooking 20 Vegetables.

Broccoli, Caulifower

Amount for 4 Servings

1 pound

Prep

Cut florets into 1-inch pieces. Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Roasting Time at 450 F

15 to 20 minutes

Serving Size

3/4 cup

Calories Per Serving

Nutrition Information per Serving with Oil, Salt and Pepper:
Broccoli: 74 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 6 g carbohydrate; 3 g protein; 0 g fiber; 321 mg sodium; 369 mg potassium.
Cauliflower: 78 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 7 g carbohydrate; 2 g protein; 3 g fiber; 325 mg sodium; 344 mg potassium.

Nutrition Bonus and Carbohydrate Serving Information:
Broccoli: Vitamin C (177% daily value), Vitamin A (68% dv), Folate (20% dv). 1/2 Carbohydrate Serving.
Cauliflower: Vitamin C (88% daily value), Folate (16% dv). 1/2 Carbohydrate Serving.

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