How to roast broccoli? Let's start with why. Broccoli is delicious prepared any way really, but let's be honest here... roasting is the best. Roasting takes the veggie's flavor, seals it in, and takes it to the next level! Also, the broccoli doesn't come out soggy or tasteless. The florets just get tender on the inside, and rather crispy on the outside. They are perfect!
This makes a perfect and healthy side dish. There isn't a lot to it, and honestly the broccoli has such a good flavor when roasted, you wont even have to cover it in cheese for your kids or husband to eat it. Healthy, check. Yummy, check. Simple, super check! Let's get roasting!
Ingredients
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2 - 3 cup - Broccoli Florets
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1 - 2 tbsp - Olive Oil or Extra Virgin Olive Oil
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Heavy Pinch - Salt and Pepper
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Pinch - Red Chili Flakes
First things first. Preheat your oven to 400° F and line a roasting pan with parchment paper. The parchment paper is optional and I'm not trying to tell you how to live your life...but if you use it, you don't have to scrub the roasting pan later. I'm not about scrubbing, but you do you.
Next we will cut our broccoli florets into bite sized pieces. The floret is the dark green, tree like part of the broccoli. You know, the yummy part! After you're done cutting, toss the florets into a large bowl and drizzle with just enough olive oil to evenly coat the broccoli. Sprinkle with your favorite spices and toss everything together until the spices and olive oil are evenly dispersed. I listed which spices I typically use, but feel free to use any spice that sounds nice.
Spread florets evenly on the roasting pan and place on the middle rack in your preheated oven (Tip: I use these Amazon baking mats to keep my baking sheets looking new). Bake at 400° F for 15-20 minutes. This time will depend on how large the florets are and how crispy you want them. The end result should be slightly crisp on the outside, tender on the inside. Remove from oven and serve hot. Now this should make enough to feed 4 people as a side dish.
We made this as a side dish with steak, but the steaks were so big we had left overs. So, the next night I cooked up some quinoa, then added the left over steak and roasted broccoli to it for a yummy steak bowl. Thank you all for cooking with me.
Ashley Tuttle
