I’ve been waiting to share my roasted broccoli recipe with you for months. Mark and I have put on a little weight over the last couple of years and we are working hard to reduce our calorie intake. This means we’ll be eating a fair amount of green veggies with most meals. Of all our choices, this makes broccoli sound so good!
We’re trying to eat a little healthier as well. I’m hoping this recipe will help people have a few more ways to cook broccoli. We all know we need to eat more vegetables, so why not make them several different ways.
I remember reading a book about different countries and how Americans (not all, just some) eat more meat at meals than most countries. Mark loves any meat, he was raised in Utah and has eaten all different kinds of meat after hunting them. I’d have to say he’s a meat and potatoes guy.
Some of you may be vegan, vegetarian, or whatever we want to call ourselves. There is no right or wrong answer as to how much meat we should eat. That’s a personal thing, right?
I have a few friends that only eat meat, don’t you love that we can do whatever we want with our diet as long as our doctor says to go for it? If Mark had his way he would have meat and potatoes every single night. I would have vegetables. But I LOVE bacon. Yes, we’re happily married! LOL!
Roasted Broccoli Recipe
Broccoli: Nutrition Facts
Broccoli consists of about 90% water and happens to be low in calories (around 31 calories per cup). While broccoli does have 6 grams of carbs, most of them are fiber and sugars. They also contain a decent amount of protein, but because of the water content, it only provides about 3 grams of protein per cup.
Broccoli also has several vitamins and minerals. As far as vitamins go, broccoli contains large amounts of vitamins B9 (Folate), C, and K1. Potassium, iron, and manganese are a few of the most notable ones that you’ll find in broccoli too, but there are small traces of other vitamins and minerals as well.
Items Your Kitchen May Need:
Roasted Broccoli Recipe
Step One: Gather Ingredients
The first thing is always to gather your ingredients to get the recipe started. You can use any spice you prefer, I typically use All Season Salt or Garlic Salt. You will love baking broccoli now instead of steaming it or cooking it in the microwave. I wish I could have all of you over for dinner one night, it would be so fun!
Step Two: Prepare Broccoli Pieces
Sort through the broccoli pieces for any bad ones, cut off any blemishes, and discard them. I like to soak my fresh broccoli in water for about 30 minutes to “freshen” it up. It keeps it a bright green.
Step Three: Rinse and Drain
Then I drain the water.
Step Four: Put on Parchment Paper
Place a sheet of parchment paper on a cookie sheet. Depending on how much broccoli you are roasting, you determine the size of the cookie sheet or if you’ll need more than one. Today, I used one large sheet. You can also grease the cookie sheet, but I like a quick clean-up using parchment paper. Either way works. I use kitchen scissors to make the florets a bit smaller.
Step Five: Preheat Oven – Bake
Preheat your oven to (425°F) = (218°C). Place the broccoli florets spaced evenly on the cookie sheet, one layer deep. Drizzle the amount of olive oil you like to use. This is hard to calculate because it all depends on how much oil you like on your roasted broccoli. Sprinkle with garlic salt. Place the cookie sheet in the oven and bake for 18-20 minutes. You may notice some “dark” tips on the broccoli after roasting. That’s the best part, in my opinion.
Step Six: Turn Broccoli Over
Some people will keep an eye on the broccoli and turn them over if needed. These are bright green and delicious, my friends.
Serve hot out of the oven. Enjoy.
Roasted Broccoli Recipe
- 2-3 pounds of freshly cut broccoli
- olive oil to drizzle on broccoli before roasting
- garlic salt
Sort through the cut broccoli for any bad pieces, cut off any blemishes, and discard them. I like to soak my fresh broccoli in water for about 30 minutes to "freshen" it up. It keeps it really green. Then I drain the water. Place a sheet of parchment paper on a large cookie sheet, depending on how much broccoli you are roasting. You can also grease the cookie sheet, but I like a quick clean-up. Either way works. Preheat your oven to (425°F) = (218°C). Place the broccoli florets spaced evenly on the cookie sheet, one layer deep. Drizzle the amount of olive oil you like to use. This is hard to calculate because it all depends on how much oil you like on your roasted broccoli. Sprinkle with garlic salt. Place the cookie sheet in the oven and bake for 18-20 minutes. You may notice some "dark" tips on the broccoli after roasting. That's the best part in my opinion. Serve hot out of the oven. Enjoy.
How do I store the leftovers?
I place them in an airtight container or a baggie, depending on how much is leftover. They will stay good in the refrigerator for 2-3 days.
How do I reheat these after being in the refrigerator?
You can reheat them in the microwave or stir fry them in a frying pan.
How long will they be good in the refrigerator after baking them?
They will stay good in the refrigerator for 2-3 days.
Can I use these in salads?
Oh yes, these taste good hot or cold!
Would these be good in scrambled eggs?
Yes, they taste great in scrambled eggs or omelets.
Can I roast frozen broccoli?
Yes, it works the very same way. You don’t have to cut it, soak it or wash it. Place the frozen florets on the cookie sheets and follow the instructions. They may take a couple of extra minutes to bake. Just watch them closely in the oven.
I hope you try using my roasted broccoli recipe. If you are already baking broccoli, let me know how you are doing it. Here’s the deal, we can grow broccoli in most areas of the country, depending on your hardiness zone. It’s all about teaching our kids to garden, harvest, and cook from scratch. May God Bless this world, Linda