Olive Oil Roasted Broccoli
Inspired by techniques from Bon Appétit.
Big florets with some stalk still attached are tossed with olive oil and roasted hot until the cut edges char and the stems turn tender. It's a plain, fast side that works alongside almost anything.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Heat the oven. Heat the oven to 230 °C (210 °C fan).
- 2
Toss and roast. Toss the broccoli with the olive oil on a rimmed baking tray; season with the salt and pepper. Roast, tossing occasionally, until tender and browned, 25-35 minutes.
Storage
Best served hot, straight from the oven. Refrigerate leftovers airtight for up to 3 days and reheat in a hot oven until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2.2 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.4 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 152 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- chopping board
- rimmed baking tray
- tongs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 221 kcal |
| Protein | 5.7 g |
| Carbohydrate | 13.4 g |
| of which sugars | 3.4 g |
| of which free sugars | 0 g |
| Fat | 18 g |
| of which saturates | 2.6 g |
| Fibre | 5.2 g |
| Salt | 0.53 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
