Recipe Image

Roasted Broccoli

  • 10 m
  • 25 m
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.”


    • 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


  • 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.
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