Roasted Broccoli | Gestational Diabetes UK
roasted broccoli

If you fancy a change from steamed or boiled broccoli, try this simple roasted broccoli. This is the base recipe for my roasted broccoli, but you can easily switch up the flavours with herbs, spices and dressings as suggested in the recipe below.

roasted broccoli

Roasted Broccoli

Roasted Broccoli | Gestational Diabetes UK
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Course: Side Dishes
Cuisine: British
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: broccoli, roast, roasted vegetables
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 84kcal
Author: Jo Paterson


Basic Roasted Broccoli

  • 750 grams broccoli fresh, cut into florets (2 large heads of broccoli)
  • 2 tablespoons olive oil
  • ¼ teaspoon salt and ground black pepper

Optional flavourings

  • 2 large cloves of garlic crushed and roasted with the garlic
  • ½ teaspoon dried chilli flakes roasted with garlic
  • ½ medium lemon, juice only squeezed over to garnish
  • 1 tablespoon balsamic vinegar drizzled to garnish
  • 3 tablespoons tahini drizzled over to garnish


  • Preheat oven to 200°c (fan)
  • Cut the florets from the main stalks, then slice any larger pieces in half (do not waste the thicker stalk, this can be sliced and roasted too)
  • Place the broccoli into a large bowl, drizzle with olive oil and plenty of salt and freshly ground black pepper
    (If adding garlic or chilli flakes, add them at this point)
  • Coat all the florets fully in the olive oil and then place on a baking tray, leaving gaps between each floret
  • Place in the oven and roast for 15-20 minutes or until the broccoli is tender and the edges are browning
  • Remove from the oven and garnish if using any other flavourings such as lemon juice, balsamic vinegar, or tahini


Calories: 84kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | of which saturates: 1g | Fibre: 3g | of which sugars: 2g