January Winter Roasting – Roasted Broccoli

Roasted Broccoli might be the easiest roasted veggie recipe in my playbook – easy to find in the grocery store or farmers market, no peeling needed and cooks up quick if you are trying cook a healthy meal in a short amount of time.

Here are 3 reasons to eat Broccoli:

  1. Broccoli is very low in calories – so feel free to have seconds 🙂
  2. It can detoxify your skin, especially if you have sun damage
  3. As part of the crucifierous vegetable family, it can reduce chances of getting lung, colon and breast or ovarian cancer

Roasted Broccoli


Ingredients / Nutrition Information:

  • 1 medium head of fresh broccoli
  • 5 spritzes of olive oil
  • salt / pepper to taste



  1. Setup oven to 350 degrees
  2. Wash / chop broccoli
  3. Place broccoli florets into a glass baking dish, spritz with olive oil and salt / pepper
  4. Roast in oven for about 20 minutes – check mid way though, stir as needed

Question for you: Do you have a favorite Winter Roasting recipe you’d like to share?  Please post a comment and let me know and you can be a guest blogger!




8 thoughts on “January Winter Roasting – Roasted Broccoli

  1. Pingback: Food and Medicine | Cheers³

  2. Pingback: January Winter Roasting Wrap Up + Roasted Cauliflower Recipe | Cheers³

  3. Thanks for the reply. I agree any veggies cooked/uncooked are great. Maybe I should try to give the boys some raw cauliflower on their dinner plates. That way the house won’t smell like a big fart after roasting it :O Keep the recipes coming. I just made some gluten free nutter butters today with no refined sugars. Woot woot


    • Maybe you could add some aromatics when you roast cauliflower to help with the smell – like a sprig of rosemary, lemon slices or even some whole cloves of garlic? Otherwise maybe you cen get one of those giant scented candles 🙂

      Shoot me an email with your nutter butters recipe – very curious!


      • Hi Reni! I do this with cauliflower. I do it on high heat to basically “caramelize” them. I do this with carrots also amongst other veggies. My question from a nutritional standpoint (maybe someone teaching your classes knows) am I killing a lot of nutrients by roasting with high heat to get that caramelization? Looking forward to most posts!!!


      • Hey Lori, I’ll definitely ask about this in class! I did a little search on-line and it looks like most methods of cooking will have some impact to nutrients. One article suggested keeping veggies refrigerated until you are ready to start cooking them to help reduce any loss: http://www.livestrong.com/article/266563-how-to-roast-vegetables-to-retain-nutrients/ . I think the overall consensus still seems to be eating veggies in any form is still better for you than not having any at all – and if certain ways of cooking them makes them more appealing to you or your family, that is great! If you don’t have a preference, it can be good to rotate different cooking methods as well as eating them raw. Thanks for checking out the blog 🙂 I’d love to include some of your recipes!!


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