|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 4g||13%|
|Total Sugars 2g|
|Vitamin C 74mg||368%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasted broccoli makes an excellent side dish to any meal. It's quick and easy to cook, and the vegetable is excellent alongside chicken, pork, steak, or your favorite vegetarian main. A great option for weeknight family dinners and holiday meals, this recipe is adaptable and it's a good way to get kids to eat their vegetables.
Broccoli softens wonderfully when roasted in the oven. It doesn't require much preparation or seasoning—a little oil, salt, and pepper will do—though you can add garlic, lemon, or cheese for extra flavor, after roasting. The same technique can be used to roast other veggies, including Brussels sprouts, squash, and tomatoes.
The recipe calls for an average-sized bunch of broccoli; however, you can make as much or as little and you want. The one thing to keep in mind is to cut the florets into equally sized pieces for even cooking.
"Roasted broccoli is one of those essential dishes that's important to have in your arsenal. It pairs well with anything and is easy to make. This recipe shows that it takes little prep to elevate the humble broccoli. This method also works well with similar cruciferous vegetables like cauliflower or Brussel sprouts." —Jacqueline Tris
1 1/2 pounds broccoli florets, cut into equal sizes
1/4 cup olive oil
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste
Gather the ingredients.
Position a rack in the center of the oven and heat to 425 F.
In a large bowl, toss the broccoli florets with the olive oil, salt, and pepper.
Lay the seasoned broccoli out in a single layer on a large rimmed baking sheet.
Roast the broccoli for about 20 minutes, flipping the florets halfway through, until slightly charred, steaming, and tender.
Broccoli Cutting Tip
Using a sharp chef's knife, separate the thick stem from the crown. Then use a pairing knife to cut the crown into equally sized florets.
For a near zero-waste dish, peel the stems and cut into sizes equal to the florets.
- Switch to another type of oil (avocado oil is excellent, and canola works, too). Just be sure that it has a high smoke point so it doesn't add a burnt taste to the broccoli.
- Mince a few cloves of garlic and toss it with the broccoli hot as soon as it comes out of the oven.
- Squeeze a tablespoon of fresh lemon juice over the pre-roasted broccoli or serve it with lemon wedges and let everyone add it to taste.
- After removing it from the oven, toss the broccoli with shredded parmesan cheese.
How to Store
Leftover roasted broccoli should be stored in the refrigerator once it's allowed to cool completely. Place it in an airtight container and it will keep well for up to two days, after which it will lose flavor and become mushy.
To reheat, place in a warm pan on the stove or in the microwave. Add to salads, pasta dishes, or dice the florets to use in frittatas, omelets, or grilled veggie sandwiches.