Pin it
Roasting transforms simple broccoli into something absolutely magical. The edges get perfectly crispy and golden while the stems stay tender and full of flavor. I love how the olive oil and garlic bring out the natural sweetness of the broccoli making it irresistible even to picky eaters.
Why You Need This Recipe
This roasted broccoli takes just minutes to prep then your oven does all the work. It's packed with good-for-you nutrients and you can dress it up however you like. Sometimes I add parmesan other times I keep it simple with just salt and pepper.
What You Need
Grab about a pound and a half of fresh broccoli cut into florets. You'll need some good olive oil fresh garlic and basic salt and pepper. If you're feeling fancy add some parmesan cheese at the end it takes this side dish to a whole new level.
Let's Make It
Heat your oven to 425°F and grab a baking sheet. Toss your broccoli right on the sheet with olive oil minced garlic salt and pepper. Spread it out so each piece has its own space that's the secret to getting those crispy edges. Roast for about 15 minutes until the edges are golden and delicious.
My Best Tips
Make sure all your broccoli pieces are about the same size so they cook evenly. Don't crowd the pan or they'll steam instead of roast. Don't throw away those stems peel and dice them up they're just as delicious as the florets.
Mix It Up
Sometimes I sprinkle on some parmesan or cheddar right before serving. A squeeze of lemon adds brightness or try red pepper flakes for heat. Toasted nuts like almonds or pine nuts add amazing crunch and nutty flavor.
Keeping It Fresh
Leftover roasted broccoli stays good in the fridge for a few days. To get back that crispy texture warm it in the oven at 350°F for about 5 minutes. You can even freeze it for later just know it might not be quite as crispy when reheated.
Pin it
Frequently Asked Questions
- → Can I use the broccoli stems?
- Yes, you can roast the stems too. Just peel the tough outer layer first with a vegetable peeler to make them tender enough to eat.
- → Why spread broccoli in a single layer?
- Spreading the florets in a single layer ensures even roasting and helps achieve crispy edges. Overcrowding leads to steaming instead of roasting.
- → How do I know when the broccoli is done?
- The broccoli is done when the edges are golden brown and the stems are crisp-tender when pierced with a fork, usually after 14-18 minutes.
- → Can I make this dairy-free?
- Yes, simply omit the parmesan cheese. The broccoli is delicious with just olive oil, garlic, salt, and pepper.
- → Why use such a high temperature?
- Roasting at 425°F helps achieve crispy edges and caramelization while keeping the inside tender, creating the best texture and flavor.