Roasted Broccoli Recipe (Crispy Every Time)
Broccoli florets tossed in olive oil and roasted hot and fast until the edges caramelize and the stems turn fork-tender, a simple 5-ingredient side dish ready in under 25 minutes.
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Ingredients
- 2 pounds broccoli about 2 large heads, cut into florets
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt kosher salt has larger, less dense crystals than table salt, so use about half as much if you are swapping in table salt
- 1/4 teaspoon black pepper
- 3 cloves garlic minced (optional)
- Lemon wedges for serving (optional)
- Grated Parmesan for serving (optional)
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper or foil.
- Cut the broccoli into evenly sized florets, about 1.5 inches across, so every piece cooks at the same rate.
- Wash the broccoli, then dry it completely with a clean towel or salad spinner. Any water left on the surface steams the broccoli instead of letting it caramelize.
- Toss the florets with olive oil, salt, pepper and garlic, if using, until every piece is coated.
- Spread the broccoli in a single layer with space between the pieces. Crowding the pan traps steam instead of roasting; use two pans if your broccoli does not fit with room to spare.
- Roast for 15 to 20 minutes, flipping once halfway through, until the edges are deeply browned and the stems are fork-tender.
- Squeeze fresh lemon juice over the broccoli and finish with Parmesan, if using, right before serving.
Nutrition
Calories: 179kcalCarbohydrates: 16gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 679mgPotassium: 728mgFiber: 6gSugar: 4gVitamin A: 1424IUVitamin C: 203mgCalcium: 122mgIron: 2mg