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.
Trim stalks and fronds from the bulb, core the bulb and cut into 1-inch wedges. 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
25 to 30 minutes
Calories Per Serving
Nutrition Information per Serving with Oil, Salt and Pepper:
79 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 9 g carbohydrate; 1 g protein; 4 g fiber; 352 mg sodium; 484 mg potassium.
Nutrition Bonus and Carbohydrate Serving Information:
Vitamin C (23% daily value). 1/2 Carbohydrate Serving.