Roasted Broccoli – Cleveland Clinic

Roasted broccoli

Roasting really brings out the flavor of vegetables — and it’s so easy to do! And broccoli is no exception! Plus, one cup of chopped broccoli provides 135% of your vitamin C for the day and 556 milligrams of potassium.

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  • 3 to 4 stalks of broccoli (about 21 ounces by weight)
  • 1 tablespoon of olive oil
  • 1/2 teaspoon lower sodium seasoned salt


  1. Rinse broccoli in cold water.
  2. Using a cutting board, cut about 3 to 4 inches off of the bottom stems. Slice each stalk of broccoli into four or more pieces and place on a cookie sheet.
  3. Spritz or drizzle the olive oil evenly over the broccoli. You can also put broccoli into a bowl, sprinkle on the oil and toss the broccoli gently to coat the oil evenly.
  4. Spread the broccoli evenly on the cookie sheet. Sprinkle with seasoned salt.
  5. Bake in preheated oven at 425 F for 12 minutes.

Nutrition information (per serving)

Makes 4 servings

Calories: 80
Fat: 4 g
Saturated fat: 0.5 g
Sodium: 180 mg
Protein: 4 g
Carbohydrates: 10 g
Sugars: 3 g
Dietary fiber: 4 g

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