Recipe: Roasted Broccoli

Simple, delicious, packed with vitamins
Roasted broccoli

Roasting really brings out the flavor of vegetables — and it’s so easy to do. Add to this the nutritional benefits: One cup of chopped broccoli provides 135% of your vitamin C for the day and 556 milligrams of potassium!

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


  • 3-4 stalks of broccoli (about 21 ounces by weight)
  • 1 tablespoon of olive oil
  • ½ teaspoon lower sodium seasoned salt


  1. Rinse the broccoli in cold water.
  2. Using a cutting board, cut about 3-4 inches off of the bottom stems. Slice each stalk of broccoli into four or more pieces and place on a cookie sheet.
  3. Spritz or drizzle the olive oil evenly over the broccoli. You can also put broccoli into a bowl, sprinkle on the oil and toss the broccoli gently to coat the oil evenly.
  4. Spread the broccoli evenly on the cookie sheet. Sprinkle with seasoned salt.
  5. Bake in preheated oven at 425 degrees for 12 minutes.

Nutritional information

Serving size: 1/2 -1 cup
Makes 4 servings

Calories: 80
Fat: 4 grams
Saturated Fat: 0.5 grams
Sodium: 180 mg
Protein: 4 grams
Carbohydrates: 10 grams
Sugars: 3 grams
Dietary fiber: 4 grams

Advertising Policy