Roasted Tenderstem Broccoli
Oven roasted tendersteam broccoli on a sheet pan.
Servings 4
Calories 135kcal
Equipment
Ingredients
- 4 cups tenderstem broccoli (baby broccoli, broccolini, or broccoli rave)
- 1 tablespoon light olive oil or other neutral-flavored oil
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast (or parmsean cheese) optional
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the tenderstem broccoli and cut off any tough or browned stalk ends, but leave the majority of the stem.
- Place the broccoli on a large baking sheet, drizzle with oil, then sprinkle with salt. Toss until coated in the oil and salt.
- Arrange in a single layer on the baking sheet so air can get around each piece.
- Bake at 400°F (200°C) for 7 minutes, then take out of the oven and flip the broccoli with a spatula.
- Bake again for 7 more minutes until tender and slightly crispy. (Season It - Sprinkle with salt, fresh cracked black pepper, nutritional yeast, or vegan parm.)
- Serve hot as an appetizer or a side dish.
Notes
- Cook directly on a metal sheet pan. You can line it with parchment paper to make it easier to clean up, but it gets even crisper if you cook it on a metal pan.
- Don't skimp on the oil, if you want it crispy and delicious, use at least 1 tbsp of oil to allow it to crisp up.
- Cook a little less for a fresher broccoli flavor, and cook a little more for crispy broccoli!
Nutrition
Serving: 1cup | Calories: 135kcal | Carbohydrates: 17g | Protein: 9g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 360mg | Potassium: 38mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4175IU | Vitamin C: 217mg | Calcium: 167mg | Iron: 2mg