Roasted Broccoli


Broccoli is one of the healthiest vegetables. As a member of the brassicaceae family, it contains potent anti-cancer phyto chemicals. In our family, we eat roasted broccoli at least once a week!

Roasted Broccoli


  • 1 bunch broccoli about 1 ½ pounds, cut into florets, stems peeled and sliced or diced
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt


  • Preheat oven to 425°F.
  • Toss the broccoli florets with the olive oil and salt on a baking sheet.
  • For crispier broccoli, keep in single layer while roasting. Shake the tray to crisp each side midway through cooking, roast until the edges are crispy and the stems are crisp tender (about 20 minutes).

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