The perfect Roasted Broccoli
Everyone loves this roasted broccoli recipe, which is fried with olive oil, lemon juice, and salt and served with parmesan cheese and lots of pepper.
So kids don't usually beg for broccoli, at least not the kids I know.
So I was pleasantly surprised when my giant daughter and her sisters not only expressed happiness about the roasted broccoli but also insisted on making a batch for me during the recent tour.
If broccoli was always offered that way, I would beg for it.
Sprinkle with tender florets, olive oil, lemon juice, and salt, fry over high heat until well browned around edges and stems (with some crispy bits), and Then sprinkled generously with freshly sliced Permian cheese - yes, that's broccoli that anyone can love!
You can also skip lemons and cheese if you wish. Broccoli is roasted on its own with olive oil and salt. But don't miss the pepper. Loves broccoli peppers!
Vegetables are easy to fry.
Roasting vegetables is as easy as chopping them, adding a little olive oil, and putting them in the oven. Well, there's more, but not much. We describe it all in one way.
Exchange and replacement
- Use Asiago cheese instead of Parmesan.
- Use half a banana and half a broccoli.
- Use Cojita cheese instead of parmesan.
- Sprinkle with crushed red pepper.
- After the olive oil, add 1/2 cup of lightly toasted panko for a little crunch.
More simple salad recipes.
How to make Quinoa Salad
Ingredients for Roasted Broccoli
- 1 1/2 pound (680 g) broccoli, cut into equal size flowers
- Put 3 to 4 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (about 1/2 lemon)
- Kosher salt
- 2 to 3 cloves garlic, chopped.
- Freshly ground black pepper
- 1/4 cup crushed parmesan cheese, or to taste
Method
1, Preheat oven:
So remember to preheat the oven to 425 ° F (220 ° C).
2, Toss the broccoli and garlic with the olive oil, lemon juice, and salt:
In a large bowl, toss the broccoli flowers and chopped garlic with olive oil and lemon juice until lightly coated. Sprinkle salt on the broccoli and toss to coat.
3, Arrange the flowers in a single layer on a baking sheet:
Arrange the broccoli flowers in a single layer on a baking sheet rubbed with olive oil or wrapped in parchment paper or aluminum foil.
4, Roast:
Fry at 425 ° F (220 C) for 16-20 minutes until it is cooked (check by fork, a fork should be soft) and light brown. The brown bits are the best! So don't worry if you find something appealing.
5, Toss with Parmesan and Pepper, then Serve:
Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and crushed Parmesan cheese. Be generous with the pepper, broccoli loves it!
Serve immediately.
| NUTRITION FACTS(PER SERVING) | |
|---|---|
| 210 | CALORIES |
| 16g | FAT |
| 14g | CARBS |
| 6g | PROTEIN |
Common Questions
Q1, How many calories are in Roasted Broccoli?
The answer is,
Nutrition facts
Calories 123.2
Total fat 9.6 g
1.3 g of saturated fat
Polyunsaturated fat 1.0 g
Monounsaturated fat 6.7 g
Cholesterol 0.0 mg
Sodium 39.8 mg
Potassium 486.1 mg
Total carbohydrate 8.3 g
Dietary fiber 4.4 g
0.1 grams of sugar
Protein 4.4 g
Vitamin A 45.3%
Vitamin B-12 0.0%
Vitamin B-6 12.1%
Vitamin C 232.5%
Vitamin D 0.0%
Vitamin E 17.7%
Calcium 7.2%
Copper 3.5%
Folate 26.3%
Iron 7.4%
Magnesium 9.3%
Manganese 17.3%
Niacin 4.7%
Pantothenic acid 7.9%
Phosphorus 9.8%
Riboflavin 10.4%
Selenium 6.4%
Thiamin 6.5%
Zinc 4.0%
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