The Washington Post

Crispy Roasted Broccoli

Crispy Roasted Broccoli 4.000
Oct 5, 2005

Barbara Ann Foudy of New Morning Farm came up with this recipe.

Servings: 4
  • 6 cups (16 ounces) broccoli florets
  • 2 tablespoons extra-virgin olive oil
  • Kosher or sea salt


Preheat the oven to 425 degrees.

In a medium bowl, toss broccoli florets with the olive oil. Add the kosher or sea salt to taste. Place in a single layer on a rimmed baking sheet that has been lined with aluminum foil. Roast until the florets can be pierced with a fork and are a little toasty-looking, about 25 minutes.

Remove from the oven and loosely cover with aluminum foil about 5 minutes to steam. Serve immediately.

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Recipe Source

Adapted from Barbara Ann Foudy of New Morning Farm, an organic farm in Hustontown, Pa.

Tested by Marcia Kramer.

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Nutritional Facts

Calories per serving: 91

% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 100mg 4%

Total Carbohydrates: 6g 2%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 3g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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