I roasted broccoli for the first time this spring, and now I’m hooked! Even my family asks me to make that “burnt” broccoli now. It’s so fun to eat veggies in a different way other than steaming or boiling, that has more flavor and texture. I can’t even go back to the old way of steaming my broccoli! I usually make roasted broccoli last out of our other meal items- otherwise we’ll eat all of the broccoli before the rest of dinner is done. It’s that good!
It’s super easy too! All you do is toss the broccoli with some olive oil and seasoning, then roast it in the oven. I just use salt and pepper, but you can also add lemon juice, parmesan cheese, garlic, or whatever else you like.
Some important tips when roasting broccoli:
- Make sure your broccoli is completely dry. This is probably the most important tip! The drier it is, the crispier it will be. I use paper towels to ensure dry broccoli. I’ve heard you can roast frozen broccoli, but I haven’t just because it doesn’t seem like it will even be completely dry.
- Cut the broccoli into small pieces. Smaller (and same size) pieces mean crispier broccoli that takes a shorter time to cook.
- Turn the broccoli over when it’s halfway done. This will give you a good char on all sides. You’ll think you burned it, but the brown char makes it taste better!
We usually eat it right out of the oven, but I’ve also used roasted broccoli in rice bowls, omelettes, and pasta.
Ingredients
- 1 bunch fresh broccoli (about 1 pound), cut into small pieces
- 2-3 tbsp olive oil
- sea salt and pepper to taste
Instructions
- Preheat oven to 425F.
- In a bowl, toss broccoli with oil, making sure broccoli is completely covered with oil.
- Add salt and pepper to taste. Toss.
- On a foil lined baking sheet treated with oil spray, lay broccoli. Make sure all broccoli is lying on the sheet and you only have one layer of broccoli.
- Bake for 10 minutes and flip broccoli.
- Bake for another 10 minutes or until edges are crispy.
- Best served warm!
Enjoy!