4 Serves
32 Mins
Preheat the oven to 220°C. Wash the broccoli and cut it into bite-sized florets.
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AmericanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
7 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
6 mg / 1,250 mgPotassium
20 mg / 4,700 mgSodium
250 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
In a mixing bowl, toss the broccoli florets with olive oil, minced garlic, red chili flakes, salt, and black pepper until evenly coated.
Spread the seasoned broccoli in a single layer on a baking sheet.
Roast for 18–20 minutes until the edges are crispy and lightly charred.
Remove from the oven, squeeze fresh lemon juice over the roasted broccoli, and toss gently. Serve warm.
2
g35
g10
g
American
American