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Recipe · Vegan

Roast Broccoli

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Roast Broccoli

Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.

Crispy-edged broccoli roasted in olive oil.

Cuisine
Mediterranean
Serves
2
Prep
3 min
Cook
20 min
Total
23 min
Difficulty
Easy

Gluten-freeDairy-freeEgg-freeNut-freeVegetarianVegan

Equipment: Baking tray

Ingredients

  • 1 head broccoli, about 400 g, cut into florets
  • 2 tbsp olive oil
  • Salt

Optional extras

  • Grated parmesan (not dairy-free)
  • A pinch of chilli flakes (red pepper flakes)
  • 1 garlic clove, sliced
  • A squeeze of lemon

Method

  1. Heat the oven to 220°C (fan 200°C).
  2. Toss the florets with the olive oil and a pinch of salt on a tray. Spread them out so they don't steam.
  3. Roast for 18 to 20 minutes, until tender with crisp, browned edges. Add any extras.

Swaps and tips

Cauliflower, Brussels sprouts and courgette roast the same way. Make a full tray; leftovers are good cold in a lunchbox.

Nutrition estimated, per serving

ProteinCarbsFibreFatCalories
6 g6 g6 g15 g200 kcal

Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.

Recipes are AI created and editorially reviewed; kitchen testing is ongoing.

Recipe from healthshelf.org

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