Preheat oven to 450 degrees.
Trim 1" from stems of broccoli. Using vegetable peeler, peel outer layer of stems; cut diagonally into 1/2" slices. Separate florets into bite-size pieces.
In a large bowl, toss florets and stems with olive oil, salt and pepper.
Spread in a single layer on rimmed baking sheet; roast, turning broccoli halfway through, until tender, about 15 minutes.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (44%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 473.5mg||16 %|
|Potassium 358.9mg||9 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 4.6g|
|Protein 3.2g||5 %|
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Calories per serving: 61
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