Roasted Broccoli
The easiest roasted broccoli with olive oil, salt, and pepper is a wonderful side dish that complements any main course. This dish is simple enough for weeknights, but delicious enough for holidays and can be ready in less than 30 minutes.
Servings: 6
Ingredients
- 2 heads broccoli
- 1/2 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1/4 cup Pecorino Romano grated, optional
Instructions
- Preheat oven to 425f and set the rack to the middle level.
- Cut off the bottom 2 inches of the thick stem then break and cut the broccoli into bite-size pieces. Feel free to use all of the remaining stems except for the bottommost part of the broccoli head.
- Toss the broccoli pieces with olive oil, salt, and pepper. Place broccoli onto a parchment paper lined baking sheet and roast for 15-20 minutes or until well browned.
- Once the broccoli is finished, sprinkle the optional grated cheese. Enjoy!
Notes
- It is recommended to remove the bottom 2 inches of the broccoli head. But even that part can be used if it is shaved with a peeler to remove the very fibrous parts.
- Grated Pecorino is optional. You can also use parmesan cheese.
- Leftovers can be saved for up to 4 days in the fridge and are great eaten cold or can be reheated in both the microwave or oven.
Nutrition
Calories: 191kcal | Carbohydrates: 9.1g | Protein: 3.8g | Fat: 17.3g | Saturated Fat: 2.4g | Sodium: 626mg | Potassium: 432mg | Fiber: 3.6g | Sugar: 2.3g | Calcium: 65mg | Iron: 3mg
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