Food: Oven-Roasted Broccoli
Content-Type: Food Blog
This recipe for oven-roasted broccoli is simple and adaptable. The tender, golden-brown florets are excellent as a side dish or in any recipe calling for broccoli!
The florets of oven-roasted broccoli come out of the oven delectably golden brown, crisp, and soft. They make a wonderful addition to a variety of meals and make a delicious side dish on their own, however, I find it difficult to resist eating them all straight off the sheet pan.
If you enjoy roasted broccoli as much as I do, keep reading to learn my surefire technique for roasting it and a variety of serving ideas that will make it tasty, satisfying, and just irresistible. Enjoy your roasting!
RECIPE FOR OVEN-ROASTED BROCCOLI
Broccoli has never been simpler to make when roasted! You should do the following:
- Put the oven on the 400-degree setting and cover a rimmed baking sheet with parchment paper beforehand.
- Broccoli should be broken up into uniformly sized florets as the oven heats up. They should be evenly distributed throughout the baking sheet.
- Add salt and pepper, then toss the broccoli florets in a little olive oil. When the florets are golden and crisp around the edges, place them in the hot oven and bake for 15 to 22 minutes.
There you go! Additionally, you could roast broccoli with half of a Meyer lemon. Squeeze the roasted lemon juice over the florets immediately after they’ve finished baking. Put a generous amount of red pepper flakes on top to finish them. Enjoy while warm.
TIPS FOR OVEN-ROASTED BROCCOLI
- Dry and wash your vegetables. Make careful to dry off your head of broccoli after washing it before adding the oil. If there is too much moisture when it goes into the oven, it won’t become golden and crisp. A little moisture is acceptable.
- Salt need not be feared. No one enjoys bland broccoli, so season yours liberally with salt. I season mine with sea salt before roasting and then after it has been removed from the oven, to taste.
- Cut all of your florets to the same size. Make sure your florets are roughly the same size so that they cook at a similar rate. Little ones shouldn’t burn before bigger ones get touchy.
- Keep the area from becoming overcrowded. On the sheet pan, if the florets are arranged too closely together, they will steam in the oven and fail to become brown and crisp. Make sure to evenly distribute your florets, leaving some space between each one.
- Don’t throw the stalk away! It can be saved to make soup, chopped and roasted alongside the florets, or pulsed to create broccoli rice. Use less and want less!
SERVING IDEAS FOR OVEN-ROASTED BROCCOLI
As I previously mentioned, my preferred method of serving broccoli is with a generous squeeze of lemon juice and red pepper flakes.
However, you still have other possibilities! More fantastic ways to jazz up this straightforward side dish are shown here:
- Add freshly chopped herbs, such as parsley or thyme, some lemon zest, and toss with a straightforward lemon vinaigrette, sesame oil, tamari, soy sauce, and toasted sesame seeds to the dish and grated Parmesan cheese and minced garlic to the florets in the last few minutes of baking. About 2 more minutes of baking are required to get the cheese melted and the broccoli crisp.
- For crunch and onion-and-garlic taste, sprinkle some Everything Bagel Seasoning on top.
- Serve it with this recipe’s red pepper muhammara for dipping or drizzle it with one of many delicious sauces, such as cilantro lime dressing, tahini sauce, chipotle sauce, peanut sauce, cashew cream, vegan cheese, or pesto.
Alternately, serve it as a complete meal! Put it on a homemade grain bowl with one of the aforementioned sauces, a grain, and a protein, or load it on an easy roasted vegetable pasta. Listed here are some of my favorites:
- Grains: cilantro lime rice, quinoa, couscous, or (Or substitute another veggie, like spaghetti squash or cauliflower rice, for the grain.)
- Proteins: baked tofu, lentils, or roasted chickpeas
What are your favorite recipes for roasted broccoli? Comment below and let me know!
Become an expert at roasting broccoli every time! Try one of the savory serving recommendations above, or simply enjoy it on its own.
- 12 ounces broccoli florets
- Extra virgin olive oil for drizzling
- Sea salt and freshly ground black pepper
- Meyer lemons, halved, optional
- Red pepper flakes, optional
- Put a baking sheet in the oven and preheat it to 400 degrees.
- On the baking sheet, spread out the broccoli florets and lemon halves. Sprinkle with salt, pepper, and olive oil before distributing evenly on the baking sheet.
- Roast for 15 to 22 minutes, or until the edges are browned. Add some red pepper flakes and a squeeze of lemon juice to the broccoli, if preferred.