Roasted Broccoli
Craving something crispy and nutritious? Try this easy Roasted Broccoli recipe that brings out the best flavors of this green veggie! With just a few ingredients, you’ll be treated to a delicious side that elevates any meal. Get ready to savor the crunch and tender goodness!
Equipment
- Frying Pan
- Oven
- Baking Sheet
- Chef's Knife
Ingredients
- 1 head Broccoli about 1 3/4 pounds or 2 small broccoli crowns
- 2.5 tablespoons Extra virgin olive oil
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon Granulated sugar
- 0.25 teaspoon Ground black pepper
- Pinch Red pepper flakes optional
- Toppings of choice Toppings of choice such as Parmesan, balsamic glaze, or a squeeze of lemon
Instructions
- Start by placing a rack in the center of your oven and preheating it to 425 degrees F. This temperature is key for achieving that ideal roasted texture. You can line a large, rimmed baking sheet with parchment paper or aluminum foil for easy clean-up, especially if you’re a fan of hassle-free cooking.
- Next, prepare your broccoli. Cut the stalk away from the head, which holds the florets. Lay the stem on your cutting board and carefully trim off the outer edge, cutting away about 1/4 inch. When you're finished, you’ll have a rectangular piece of the stem’s core. Don’t throw it away; it’s delicious! Cut it into pieces about 2 to 3 inches long and 1/2-inch wide, placing them on your prepared baking sheet.
- Now, cut the crowns into large, flat florets. If your crowns are small, aim for about 3 or 4 inches in diameter and cut them into 8 wedges. For larger crowns, cut them into 10 wedges. You want them to be roughly 1 1/2 to 2 inches wide at the top and about 1/2 to 3/4 inch thick. Make sure they are a bit larger than what you might typically see; trust me, it works wonders!
- Put all the cut pieces on the baking sheet along with the stems. It’s important that these pieces have enough room; crowded broccoli can steam instead of roast, so space them out adequately.
- Drizzle the broccoli with the olive oil and sprinkle it with the salt, sugar, and pepper. This is where the magic begins! Toss everything together until the broccoli is evenly coated. Don’t be shy; make sure each piece gets its fair share of seasoning.
- Spread the broccoli into an even layer on the baking sheet, ensuring that there's plenty of room for air to circulate. If you find that space is limited, don’t hesitate to divide it between two baking sheets. Once laid out, flip the florets so that the largest cut side is facing down. This helps them caramelize beautifully.
- Now, it’s time to bake! Place the tray in your preheated oven and roast the broccoli for 20 minutes. After 20 minutes, carefully flip the pieces over using tongs. Rotate the pan 180 degrees to ensure even roasting. This is a crucial step for achieving uniform crispiness.
- Continue baking for an additional 5 to 10 minutes. You want the broccoli to become tender and the tips of the florets to turn dark and crispy. Keep an eye on it; the cooking time may vary depending on your oven and the size of your broccoli pieces. If you're using two sheet pans, switch their positions halfway through to ensure even cooking.
- Once the broccoli is perfectly roasted, remove it from the oven. This is the moment to add any toppings of your choice. Whether it's a sprinkle of Parmesan, a drizzle of balsamic glaze, or a squeeze of lemon, these toppings can elevate your dish to a whole new level. Enjoy your Roasted Broccoli immediately for the best experience!
Notes
- Tip 1: Refrigerate leftover broccoli in an airtight storage container for up to 4 days.
- Tip 2: Rewarm broccoli on a baking sheet in the oven at 350 degrees F.