Grammy's Kitchen · Roasted Broccoli · Roasted Broccoli
One of 48 roasted broccoli recipes we measured
from natashaskitchen.com
141 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 48.
| this recipe | typical | |
|---|---|---|
| fat | 15% | 7% |
| salt | 2% | 0% |
| aromatics | 0% | 0% |
| protein add | 4% | 3% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds broccoli (1 head) (cut into medium florets*) |
| 41 g | 3 Tbsp olive oil |
| 9 g | 3 garlic cloves (minced, or 1/2 tsp garlic powder) |
| 3 g | 1/2 tsp fine sea salt (or more to taste) |
| 1 g | 1/4 tsp pepper (or to taste) |
| 12 g | 2 Tbsp freshly grated parmesan (to serve, optional) |
Method: 4 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I, too, was delighted to see your comment about peeling & using the stems/core. I think they're the best part of the plant. Peeled & raw they are great on a Crudités platter with dip.” — a cook, 5.0★
“I am not exaggerating. This is the most amazing broccoli I have ever eaten. Skipped the Parmesan and sprinkled with everything bagel seasoning at the end. Yum!” — a cook, 5.0★