Roasted Broccoli
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Roasted Broccoli
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The best crispy oven roasted broccoli recipe. Top with Parmesan and lemon or keep it simple for a fast, easy side that goes with anything!
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Ingredients
- 1 large head of broccoli about 1 3/4 pounds or 2 small broccoli crowns
- 2 ½ tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon granulated sugar
- ¼ teaspoon ground black pepper
- Pinch red pepper flakes optional
- Toppings of choice: Parmesan balsamic glaze, or a squeeze of lemon
Instructions
- Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper or aluminum foil. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
- Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about 1/4 inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem’s core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and 1/2-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
- Cut the crowns into large, flat florets. If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems.
- Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
- Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
- Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans’ positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.
Notes
- TO STORE: Refrigerate leftover broccoli in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm broccoli on a baking sheet in the oven at 350 degrees F.
Nutrition Information
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Serving
1(of 4)
Calories
146kcal
(7%)
Carbohydrates
13g
(4%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Potassium
624mg
(18%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1229IU
(25%)
Vitamin C
176mg
(196%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 146kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Potassium | 624mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1229IU | 25% |
| Vitamin C | 176mg | 196% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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