Chile-Roasted Broccoli

Chile-Roasted Broccoli

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From: EatingWell Magazine, January/February 2016

This quick broccoli side dish recipe gets heat from your choice of pepper. If you prefer things on the mild side, use a mini red bell pepper instead of the chile pepper. Serve alongside roasted chicken or salmon or toss with pearled barley for a healthy grain salad.

Ingredients 4 servings

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  • 1½ pounds broccoli crowns, cut into florets with long stems
  • 1 small fresh red chile pepper, such as Fresno, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt


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  • Ready In

  1. Preheat oven to 425°F.
  2. Toss broccoli, chile, oil and salt in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, until tender, 15 to 20 minutes.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 127 calories; 8 g fat(1 g sat); 6 g fiber; 13 g carbohydrates; 4 g protein; 186 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 2,740 IU vitamin A; 127 mg vitamin C; 70 mg calcium; 1 mg iron; 361 mg sodium; 535 mg potassium
  • Nutrition Bonus: Vitamin C (212% daily value), Vitamin A (55% dv), Folate (46% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 1½ fat

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