Roasted Broccoli Recipe
A remarkably simple preparation for broccoli, this roasted rendition achieves crisp-tender florets with enticingly golden edges, crowned optionally with a dusting of freshly grated parmesan. It complements a wide array of main dishes, grains, or pasta.
Print
Pin
Ingredients
- 1 1/2 pounds broccoli approximately 1 head, trimmed into medium florets*
- 1/2 teaspoon fine sea salt or adjusted to taste
- 3 tablespoons olive oil
- 1/4 teaspoon ground black pepper or to preference
- 2 tablespoons freshly grated parmesan cheese optional, for serving
- 3 garlic cloves minced, or substitute with 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. Arrange the broccoli florets on the prepared sheet and drizzle with olive oil, then scatter the minced garlic, sprinkle with sea salt and black pepper, and toss until evenly coated. Spread the florets in a single layer to ensure even roasting and place in the oven for 14 to 18 minutes, or until the edges turn golden and the stems are tender-crisp. Finish with a generous sprinkle of parmesan if desired and serve immediately.
Notes
*Rinse the broccoli well under cool water and dry thoroughly to encourage a crisp texture in the oven.
*Broccoli stems can be included—peel the tough outer layer with a vegetable peeler, then chop into bite-sized pieces for roasting alongside the florets.
*Broccoli stems can be included—peel the tough outer layer with a vegetable peeler, then chop into bite-sized pieces for roasting alongside the florets.