Broccoli, Roasted
This oven roasted broccoli recipe is easy and versatile. The crisp, golden brown florets are delicious as a side dish or in broccoli recipes. The florets come out of the oven deliciously golden brown, crisp, and tender. I make a quick meal by microwaving potatoes and adding several pieces of salmon to the sheet pan.
Ingredients
Head of Broccoli (Optional additons: Cherry tomatoes, Meyer lemons halved)Olive Oil
Choice of Seasonings - Salt, Pepper, Garlic Powder, Lemon Pepper, Red Pepper Flakes, Italian Seasoning, anything you like
Top with Parmasean Cheese - optional
Instructions
Preheat the oven to 400. Optional - for easier clean up line the rimmed baking sheet with parchment paper.While the oven warms up, cut a head of broccoli into evenly sized florets.
Toss the broccoli florets with olive oil and seasonings. Spread them on the baking sheet in a single layer. Transfer them to the hot oven and bake for 15 to 22 minutes, until the florets are browned and crisp around the edges.
Roasted Broccoli Recipe Tips
Wash AND dry your veggies. After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it’s too wet when it goes in the oven, it won’t get brown and crisp.
Don’t be afraid of the salt. No one loves bland broccoli, so salt yours generously. I sprinkle mine with sea salt.
Cut your florets to a similar size. Similar-sized pieces will cook at a similar rate, so make sure your florets are all about the same size.
Don’t let things get too crowded. If the florets are too close together on the sheet pan, they will steam in the oven, and they won’t get brown and crisp. Make sure to spread your florets in an even layer with a little space between each one.
Don’t toss the stalk! Chop it and roast it right along with the florets, save it to make soup, or pulse it into broccoli rice.