Spicy Roasted Broccoli

Rated 5.0 based on 3 customer reviews
Spicy Roasted Broccoli
Spicy Roasted Broccoli


Mealthy Tip

This simple preparation would work well with any cruciferous vegetable. You could even try a mixture of broccoli, cauliflower, and Brussels sprouts, just assuring they are cut to similar size to keep cooking time and texture consistent. You will need a little more cooking time with cauliflower; roast for about 30 minutes. Try putting this as an ingredient on pizza. Toss the broccoli with the olive oil, sriracha, and pepper flakes and arrange on your pizza before cooking, creating a nicely spicy pizza!

Nutrition Facts

Per Serving: 195 calories; 20g fat; 3.3g carbohydrates; 1g protein; 0mg cholesterol; 506mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 195 Calories from Fat 184
% Daily Value*
Total Fat 20g 31%
Saturated Fat 3g 14%
Trans Fat 0.0g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 14.8g
Cholesterol 0mg 0%
Sodium 506mg 21%
Total Carbohydrate 3.3g 1%
Dietary Fiber 1g 4%
Sugars 1.8g
Protein 1g
Vitamin A 13% Vitamin C 25%
Calcium 1% Iron 2%

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

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Jacqulyne de Jardins

Jacqulyne de Jardins says:

Great quick and easy broccoli side dish. Made this for my meal prep this week with some shrimp. Took a small bite and it's really tasty. This will be good served chilled.

Image of Greg Jones

Greg Jones says:

This is a fun, delicious spin on broccoli. Always have to have sriracha on hand for times like this.

Image of Chaz Norwood

Chaz Norwood says:

I left out the sriracha and just used red pepper flakes. Still good, and paired nicely with beef and rice.