4 Serves
34 Mins
4 g
10 g
8 g
Preheat your oven to 200°C.
Ingredients, vitamins, and health benefits
Broccoli
Garlic
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin K
117 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
72 µg / 400 µgCalcium
66 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
388 mg / 4,700 mgSodium
329 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Cut the broccoli into bite-sized florets. Peel the tough outer layer of the stalks and slice them into thin rounds.
Thinly slice the garlic cloves, ensuring they are not too thin to prevent burning.
On a baking sheet, combine the broccoli, sliced garlic, red pepper flakes, and sea salt. Drizzle with cooking oil and toss thoroughly with your hands to ensure an even, light coating.
Roast in the oven for 10 to 15 minutes, shaking the pan every few minutes, until the broccoli is tender-crisp and the garlic is golden brown.
Red Pepper Flakes
Sea Salt
Cooking Oil
Vitamin A
36 µg / 900 µgVitamin C
104 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
117 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
72 µg / 400 µgCalcium
66 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
388 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6
g27
g19
g
Italian
ItalianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g