Roasted Broccoli
by ruthreyersclark
from: Everyday Food Issue #10
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INGREDIENTS
- 1 pound broccoli
- 3 tablespoons olive oil
- 3/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (117g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 61 | ||
| Calories from Fat: 27 (44%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 61
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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