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Roasting broccoli in the oven gives it a delicious nutty flavour and crispy texture. Tip: Cooking time can vary by a few minutes depending on your oven, so keep an eye on the broccoli to prevent it from burning. If you're doubling the recipe be sure to use a large baking sheet. Crowding the broccoli will prevent it from roasting properly.

Ingredients

6 cups broccoli florets (about 1 large head of broccoli)

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2 tablespoons olive oil

1/4 teaspoon coarse sea salt

Freshly ground black pepper

Method

Preheat oven to 450 degrees F.

Put broccoli florets in a large mixing bowl. Drizzle with olive oil. Using clean hands, rub the olive oil into the broccoli to evenly coat it.

Season with salt and pepper.

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Lay broccoli in a single layer on a large baking sheet lined with parchment paper.

Place in the oven and roast for 18 to 20 minutes or until edges of broccoli are brown and crispy and stems are still tender.

Remove from heat; serve warm.

Per one cup serving: 70 calories, 4 g protein, 4.5 g total fat (0.6 g saturated fat), 6 g carbohydrate, 2 g fibre, 126 mg sodium

Excellent source of: vitamin C, vitamin K, folate

Good source of: vitamin E, potassium

Servings: 6

Ingredients

6 cups broccoli florets (about 1 large head of broccoli)

2 tablespoons olive oil

1/4 teaspoon coarse sea salt

Freshly ground black pepper

Method

From Leslie Beck’s Longevity Diet © Leslie Beck, 2011. Reprinted by permission from Penguin Group (Canada), a division of Pearson Canada Inc.

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