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Roasted Broccoli

Photo: Romulo Yanes; Styling: Claire Spollen

Total time 30 mins

Serves 10 to 12

Roasting, as opposed to steaming, deepens the flavor and color of broccoli, and makes it a nice change from familiar steamed broccoli.


  • 2 pounds broccoli florets
  • About 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 61
  • caloriesfromfat 69 %
  • protein 2.3 g
  • fat 4.9 g
  • satfat 0.7 g
  • carbohydrate 4 g
  • fiber 2.3 g
  • sodium 84 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 425°. Cut broccoli florets in half through the stem so they'll lie flat while roasting for nice, even browning. Divide broccoli between 2 large rimmed baking sheets.

  2. Drizzle 1/4 cup oil over broccoli, sprinkle with salt and pepper, and turn until well coated.

  3. Arrange florets in a single layer, flat side down, and roast, switching pan positions and turning broccoli with tongs halfway through cooking, until tender crisp and beginning to brown on the bottom, 10 to 15 minutes. Drizzle with oil.