Oven Roasted Broccoli
User Reviews
5
Oven Roasted Broccoli
Description
Oven Roasted Broccoli is prepared by cutting fresh broccoli into large florets with stalk pieces, coated evenly in extra-virgin olive oil, salt, and freshly ground black pepper. Roasting at 450°F caramelizes the edges while keeping the interiors tender-crisp, introducing slight char for added flavor complexity. This technique elevates broccoli's natural texture, balancing crispness and softness.
After about 10 minutes, garlic powder and grated parmesan may be added along with additional olive oil spray for a richer, slightly nutty, and umami finish. The stalks, peeled and baked separately, offer a milder sweetness and require a bit more roasting time to become tender.
The roasted broccoli is best served immediately to retain its crisp texture. Leftovers can be reheated in the oven to restore some crispiness or repurposed cold in salads or omelets. This dish fits well as a side to many main courses, providing a roasted vegetable flavor without complexity.
Storage recommendations include keeping leftovers in an airtight container in the refrigerator for up to three days. Reheating at 350°F for 10–15 minutes helps regain the roasted texture.
Ingredients
- 1 pound broccoli fresh
- 3 tablespoons olive oil extra-virgin
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 450°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Cut the broccoli into large florets, with some of the stalk attached. Arrange the florets in a single layer on the baking sheet.
- Drizzle the olive oil over the broccoli. Use your hands to ensure all the broccoli florets are well coated.
- Sprinkle the broccoli with kosher salt and freshly ground black pepper.
- Roast until the broccoli is tender-crisp and beginning to char in places, about 15 minutes. Serve immediately.
Notes
- Twenty minutes into roasting, add garlic powder and dry-grated parmesan, lightly spray with olive oil, then roast 5 minutes more for extra flavor.
- Peel and slice broccoli stalks; roast them separately as they require slightly longer cooking time for tenderness.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheating in the oven maintains crispness better than microwaving.
- Leftover broccoli can be used cold in salads or warmed in omelets to prevent waste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 121kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 170mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
