Roasted Broccoli
Updated April 17, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds broccoli crowns, trimmed, florets and any stems cut into 1- to 1½-inch pieces
- ¼cup olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- 1tablespoon minced garlic (2 large cloves)
- Half a lemon, for serving
Nutritional analysis per serving (4 servings)
184 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 450 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees and line a sheet pan with parchment paper.
- Step 2
Place the broccoli florets and stems on the prepared pan. Drizzle with the olive oil, sprinkle with ½ teaspoon salt and a few grinds (or shakes) of black pepper, and toss well.
- Step 3
Spread the broccoli into an even layer and roast for 14 to 18 minutes, until tender and lightly browned. Add garlic and toss to combine, then roast for 2 minutes more. Squeeze the lemon half over the broccoli, sprinkle with more salt, if desired, and serve.
Private Notes
Comments
With all roasted vegetables I find I get better results by putting the florets in a bowl and mixing the salt and oil by hand. Much more consistent and controllable than a drizzle,
I have to say, I don't get the parchment paper suggestion on this or other oven-roasted vegetables. I want the char that comes from the vegetables against the hot metal of the pan. Also, toss in a bowl for better distribution of oil and spices. Who tosses things on a flat surface??
I normally pour some boiling water (a kettlefull-about 1 lt) to the florets placed on a colander before putting them in the oven (dry them a bit first). It tenderizes the broccoli without cooking it, and the results in the oven are more consistent and take less time.
Excellent side dish. I added a bit more EVOO and a pinch of red pepper flakes while roasting. Thinly sliced the garlic instead of mincing. Added thin wedges of lemon along the platter for each guest. Served alongside grilled maple glazed salmon and potatoes au gratin. Thank you for a beautiful yet simple dish.
I’m loath to admit this, but I really don’t like steamed broccoli. I eat it because it’s good for me, I want to be a good model for my kids and it’s how it was prepared when I was growing up. But I just don’t like it. This recipe changed that. I’ve made it twice and the second time just used garlic powder instead of the garlic and it was fantastic. Way more delicious baked in the oven than any air fryer recipe I tried in the past. I guess I’m an adult now. I like broccoli.
Add 1-2 chopped anchovies packed in oil to the broccoli before you roast it. Yum! It does not taste fishy, just add another dimension.