Allergy-Friendly Roasted Broccoli

Allergy-Friendly Roasted Broccoli

Published May 16, 2014 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 30 min

Prep Time: 10 min | Cook Time: 20 min


Kale chips may be all the rage – but they aren’t the only cruciferous vegetable that tastes great hot out of the oven. Broccoli also benefits from roasting. It gives the florets a sweet and nutty flavor and delightful texture, leaving them crisp on the outside and tender on the inside. Roasted broccoli pairs well with oven-baked poultry or meat, burritos, or beans and rice.

Nutrition Facts
Serving size: about 1 cup
Calories per serving: 117
% Daily Value*
Total Fat 7.4g 11%
Saturated Fat 1.0g 5%
Cholesterol 0mg 0%
Sodium 47mg 2%
Total Carbohydrate 581.0g 194%
Dietary Fiber 5.2g 21%
Sugars 0.2g
Protein 5.5g 8%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 ½ lbs. broccoli florets, washed
  • 8 whole cloves garlic, peeled
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice

Step by Step:

  1. Preheat your oven to 475°F.
  2. Toss the broccoli florets and garlic cloves with the olive oil. Arrange them in a single layer on a non-stick baking sheet, and position the sheet on a rack in the middle of your oven.
  3. Roast the broccoli for 20 minutes, stirring and flipping the florets after ten minutes to ensure even cooking. They should be a little bit crispy and browned when you remove them from the oven.
  4. Toss the roasted broccoli with lemon juice and serve.