Snack Girl’s Roasted Broccoli Recipe (With Secret Ingredient)

Fresh green vegetable, isolated over white

If there exists a vegetable more suited than broccoli to slicing with your Kyocera Ceramic knives, we haven’t yet found it.

Broccoli, a plant in the cabbage family with its large flower head and thick, fibrous stalk, is made for the ceramic knife.

Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d’œuvre trays.

Broccoli is high in vitamin C, as well as dietary fiber, and contains multiple nutrients with potent anti-cancer properties

Snack Girl’s Broccoli Fixation

Lisa Cain, Ph.D., is an avid snacker, foodie, published author, and mother of two. An evolutionary biologist by training, she has become obsessed with how food contributes to our overall health.

She is also known as “Snack Girl” and blogs at

“Do you think Snack Girl is done trying to convince you to eat broccoli?” Snack Girl asked (rhetorically) on her blog exactly one year ago today (Feb. 15, 2011). “I will NEVER give up (really).”

Earlier, Snack Girl took a stab at convincing broccoli haters to eat the veggie again with a broccoli and peanut sauce recipe.

She kept working on the “how to make broccoli delicious” concept and came up with a broccoli recipe that includes a SECRET ingredient that I will now share with you.

Roasted Broccoli and Sugar.


According to the good doctor, one teaspoon of sugar – a mere 15 empty calories – won’t ruin two pounds of broccoli.

The idea is pretty simple. You add sugar to the broccoli so that when it roasts you get a sweet flavor (and it caramelizes a bit). And, yes, add some olive oil, too.

Also, you need to cut the broccoli lengthwise and cook it a very high heat. This way, you seal in the lovely flavors and the result is unlike any broccoli you have ever tasted.

Snack Girl’s Roasted Broccoli Recipe

(makes 4 servings)

  • 2 pounds broccoli crowns
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • ground black pepper (optional)

Preheat oven to 500F. Cover the bottom of a large rimmed baking sheet with aluminum foil (not necessary but aids in clean-up). Place sheet on the lowest rack of the oven while oven heats up.

Cut crowns into four wedges lengthwise.  Place broccoli in bowl and add olive oil, salt, sugar, and pepper to taste (optional). Toss to combine. When oven is heated, place broccoli on baking sheet and roast for 11 minutes (until slightly browned). Serve and enjoy.

Per serving: 141 calories, 7.6g fat, 16.1 g carbohydrates, 6.4 g protein, 5.9 g fiber, 366 mg sodium.

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