Crispy Sheet-Pan Broccoli
- Preparing Time: -
- Total Time: -
- Served Person:
- kosher salt
- freshly ground black pepper
- 3 large heads broccoli (3 â½ to 4 pounds total), trimmed, cut into florets with some stalk attached (cut the florets in half if large)
- â½ cup olive oil
- Carbohydrate 19 g(6%)
- Fat 15 g(22%)
- Fiber 8 g(31%)
- Protein 8 g(16%)
- Saturated Fat 2 g(10%)
- Sodium 696 mg(29%)
- Calories 218
Preparation Set the racks in the upper and lower thirds of the oven and preheat it to 425°F. Line two large rimmed baking sheets with parchment paper. Divide the broccoli between the sheets, arranging them in a single layer. Drizzle each sheet of broccoli with ¼ cup oil, then season each with ½ teaspoon salt and a few grinds of pepper. Roast, stirring once and rotating the sheets halfway through, until the broccoli is crispy and charred in spots, 35 to 40 minutes. Taste and adjust the seasoning, if desired. From Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals © 2018 by David Tamarkin. Reprinted by permission of Little, Brown and Company. Buy the full book from from Amazon.
Preparation Set the racks in the upper and lower thirds of the oven and preheat it to 425°F. Line two large rimmed baking sheets with parchment paper. Divide the broccoli between the sheets, arranging them in a single layer. Drizzle each sheet of broccoli with ¼ cup oil, then season each with ½ teaspoon salt and a few grinds of pepper. Roast, stirring once and rotating the sheets halfway through, until the broccoli is crispy and charred in spots, 35 to 40 minutes. Taste and adjust the seasoning, if desired. From Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals © 2018 by David Tamarkin. Reprinted by permission of Little, Brown and Company. Buy the full book from from Amazon.
