Oven Roasted Broccoli

ernestrodgers82

Here's something I saw on Facebook. The author, Roberta Dulay says "it's It is super good - you should try it!" According to MyFitnessPal, roasted broccoli is only 65 calories per cup.

Oven Roasted Broccoli

Preheat oven to 375° Split apart broccoli into bite sized pieces or buy brocoli florets in the bag. Mince 2-3 cloves of garlic Put broccoli, garlic, 1 tbsp. olive oil, and a few shakes of salt and pepper (optional) in a ziploc bag. Shake it up!! Spread out on baking sheet, place on top rack, and bake for about 30 minutes. Broccoli will be crunchy and delicious!

As you know, anything with roasted garlic and olive oil as the key ingredients is going to be delicious! Try this recipe with the vegetable of your choice - brussel sprouts, cauliflower, zucchini, carrots - why not try them all?

C1 Friendly, also PALEO friendly. Try them once you will be hooked!

Don't just LIKE this, SHARE it so your friends see it!

Queenmunchy

When my daughter was 1 (7 years ago) whenever I would prep my roasted broccoli, she'd reach up and steal pieces before I stuck it in the oven. Roasted broccoli was her favorite until this year when she switched to wanting roasted Brussels sprouts every night. Lol

AnnofB

Thanks for this - it sounds great!

maroonmango211

Love it! I also love adding paprika or crushed chili flakes on broccoli for some heat.

Queenmunchy

I just went into the kitchen and my husband is roasting green beans and pumpkin.

nonrg

Finish it off with some roasted pine nuts, parmesan and lemon juice. It's amazing.

quiarga

I do this with cauliflower, but haven't tried it with broccoli yet! Mmmm!

IdLikeToLoseItLoseIt

I love roasted veggies! Question with the broccoli... I always feel like I have to add A LOT of oil to the broccoli I intend to roast, because the florets seem to soak it up so fast or the oil doesn't seem to distribute very well (I shake my veggies in a bag with the oil and spices before I roast them).

Any tips? Will one tablespoon do the job?

michellenella7

Sounds yummy! Going to try this

ernestrodgers82

These variations all sound great!!!

debrakgoogins

Roasted vegetables are a family favorite. I do this with all different kinds of vegetables - asparagus, cauliflower, brussel sprouts, zucchini and green beans are our favorites. We also cook our vegetables over a campfire using the same basic ingredients. So yummy!

Queenmunchy

IdLikeToLoseItLoseIt wrote: »

I love roasted veggies! Question with the broccoli... I always feel like I have to add A LOT of oil to the broccoli I intend to roast, because the florets seem to soak it up so fast or the oil doesn't seem to distribute very well (I shake my veggies in a bag with the oil and spices before I roast them).

Any tips? Will one tablespoon do the job?

I usually just put my veggies on the pan, pour on about 1T of olive oil, season, and use my hands to get them coated. I think that would work better than a bag because the excess is on the pan instead of in a bag.

sanfromny

Asparagus too!

Queenmunchy

sanfromny wrote: »

Asparagus too!

I like to chop scallion in 1 inch pieces, add in some sliced sun dried tomatoes, and then my asparagus and roast it all together. It's so good!

Nell8i8

Queenmunchy wrote: »

When my daughter was 1 (7 years ago) whenever I would prep my roasted broccoli, she'd reach up and steal pieces before I stuck it in the oven. Roasted broccoli was her favorite until this year when she switched to wanting roasted Brussels sprouts every night. Lol

omg I'm with your daughter I love Roasted brussel sprouts!

IdLikeToLoseItLoseIt

Queenmunchy wrote: »

IdLikeToLoseItLoseIt wrote: »

I love roasted veggies! Question with the broccoli... I always feel like I have to add A LOT of oil to the broccoli I intend to roast, because the florets seem to soak it up so fast or the oil doesn't seem to distribute very well (I shake my veggies in a bag with the oil and spices before I roast them).

Any tips? Will one tablespoon do the job?

I usually just put my veggies on the pan, pour on about 1T of olive oil, season, and use my hands to get them coated. I think that would work better than a bag because the excess is on the pan instead of in a bag.

I'll try that, thanks for the tip!

ernestrodgers82

Queenmunchy wrote: »

IdLikeToLoseItLoseIt wrote: »

I love roasted veggies! Question with the broccoli... I always feel like I have to add A LOT of oil to the broccoli I intend to roast, because the florets seem to soak it up so fast or the oil doesn't seem to distribute very well (I shake my veggies in a bag with the oil and spices before I roast them).

Any tips? Will one tablespoon do the job?

I usually just put my veggies on the pan, pour on about 1T of olive oil, season, and use my hands to get them coated. I think that would work better than a bag because the excess is on the pan instead of in a bag.

Plus it's a lot more fun to play with your food

Tnangaley

TRULY DELICIOUS. I LOVE IT !!!!!!!!

abbypalinski

I do all of these, but I especially love roasted asparagus with oil, garlic and balsamic vinegar and finished with a bit of fresh parmesan.

pronetocrash91

Sounds really good!

amusedmonkey

I second pine nuts with cauliflower. If you let them roast with it, they're even better. A weird thing I do sometimes when I want protein, chop a boiled egg, salt and pepper, add some olive oil (the stronger the olive oil flavor is the better) then mix it with the roasted cauliflower. Odd combination, but they weirdly go together well.

Need2Exerc1se

I cook so many vegetables this way, though I usually add a little cayenne to most. Broccoli, cauliflower, summer or winter squashes, cabbage, brussel sprouts, carrots, potatoes, sweet potatoes, parsnips, radishes... Works great for cooking outside on the grill too!

ernestrodgers82

Need2Exerc1se wrote: »

I cook so many vegetables this way, though I usually add a little cayenne to most. Broccoli, cauliflower, summer or winter squashes, cabbage, brussel sprouts, carrots, potatoes, sweet potatoes, parsnips, radishes... Works great for cooking outside on the grill too!

I'm sold. I just did some sliced potatoes the other night. Instead of cayenne, I"ve been experimenting with harissa powder that I bought from Sam's Club.

jenmarie2012

It's the best way to cook veggies! So delicious and good

lizwooshy

IdLikeToLoseItLoseIt wrote: »

I love roasted veggies! Question with the broccoli... I always feel like I have to add A LOT of oil to the broccoli I intend to roast, because the florets seem to soak it up so fast or the oil doesn't seem to distribute very well (I shake my veggies in a bag with the oil and spices before I roast them).

Any tips? Will one tablespoon do the job?

What I do when I roast veggies is use about a half a tablespoon of olive oil, and the rest I supplement with Fit & Active brand fat free Italian dressing (from Aldi). There are only 15 calories for 2 tablespoons, and it gives the veggies some added flavor while keeping them from drying out.

mxchana

TY Ernest! Gonna try this out.

dropitlikeasquat87

I love this! I like to use frozen green beans too with lemon pepper. Yummy

IdLikeToLoseItLoseIt

lizwooshy wrote: »

IdLikeToLoseItLoseIt wrote: »

I love roasted veggies! Question with the broccoli... I always feel like I have to add A LOT of oil to the broccoli I intend to roast, because the florets seem to soak it up so fast or the oil doesn't seem to distribute very well (I shake my veggies in a bag with the oil and spices before I roast them).

Any tips? Will one tablespoon do the job?

What I do when I roast veggies is use about a half a tablespoon of olive oil, and the rest I supplement with Fit & Active brand fat free Italian dressing (from Aldi). There are only 15 calories for 2 tablespoons, and it gives the veggies some added flavor while keeping them from drying out.

That sounds good! Thanks for the tip.

ernestrodgers82

dropitlikeasquat87 wrote: »

I love this! I like to use frozen green beans too with lemon pepper. Yummy

I'm going to try the frozen green beans using your recipe. It's winter so getting fresh green beans is hard this time of year. Thanks!