Roasted Broccoli

Roasted Broccoli

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From: Diabetic Living Magazine

Broccoli, flavored with just oil, salt and pepper and then roasted to perfection, is a simple and delicious side dish for any meal.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 pound broccoli, cut into 3-inch-long stalks with florets
  • 1½ teaspoons olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Set aside. In a large bowl toss broccoli with oil, salt, and pepper.
  2. Arrange broccoli spears in a single layer in the prepared baking pan. Roast 15 to 18 minutes or until stalks are crisp-tender and florets begin to brown and crisp, using tongs to turn stalks once.
  • Variation: Just before serving, drizzle with 1½ teaspoons lemon or lime juice; top with 2 tablespoons crumbled reduced-fat feta cheese and 1 tablespoon snipped fresh parsley. Nutrition Facts per serving: Same as below, except 48 cal., 3 g total fat (1 g sat. fat), 1 mg chol., 205 mg sodium, 3 g pro. Exchanges: ½ fat.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 39 calories; 2 g fat(0 g sat); 2 g fiber; 5 g carbohydrates; 2 g protein; 44 mcg folate; 0 mg cholesterol; 1 g sugars; 431 IU vitamin A; 62 mg vitamin C; 33 mg calcium; 1 mg iron; 146 mg sodium; 219 mg potassium
  • Nutrition Bonus: Vitamin C (103% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

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