This is The Best Roasted Broccoli Recipe EVER. Known to turn broccoli haters (i.e. kids) into broccoli lovers! The key? Plenty of oil and a hot, HOT oven so the broccoli tops will crisp and the edges caramelize. Serve this as a side dish with chicken, steak, seafood or along with your favorite stir-fry!
I don’t throw the word ‘best’ in front of just any recipe that I don’t 100% stand behind as literally being ‘The Best’. If you’ve been reading this blog for the last 7 years, you’ve heard me go on and on [and on] about my mad love for roasted broccoli. You probably recall a dozen or so posts in which I say “I make roasted broccoli once or twice a week!” Annoyingly repetitive as it is, believe me, I’m not lying. I make this recipe all.the.time.
I bet I could make this roasted broccoli recipe in my sleep.
It all started with a similar recipe that I shared years ago. One day I just eliminated the parmesan –probably ran out– and just roasted the broccoli straight-up with olive oil and some salt. Best. Idea. Ever.
And I haven’t looked back since. I do suppose this is just that recipe just minus the Parmesan. So humor me here.
To Make This Roasted Broccoli Recipe You Will Need:
- olive oil
- kosher salt
When I make this roasted broccoli recipe, I usually use 1 to 2 packages of broccoli heads. I buy organic whenever it’s available and looking fresh. In one broccoli package it usually has a couple smaller broccoli heads rubber-banded together at their stems. I don’t weigh out my broccoli for this recipe, because it’s really not necessary.
My family usually eats all of them and if by chance there’s leftovers, I’ll reheat them the next day for myself (win!).
Trim of all the stems and cut the broccoli into small florets. Cut the larger florets in half and leave the smaller ones alone. Then throw all that broccoli onto your metal, rimmed baking sheet.
Don’t discard those stems!
You can a.) shred the large ones in your food processor and a make broccoli slaw or b.) freeze them and add them into your next homemade batch of vegetable broth.
Next drizzle the broccoli florets with extra light olive oil or an oil that has a high smoke point. I usually add around 2 tablespoons of oil, but you can eyeball it and add more or less as needed.
Then use your impeccably clean hands and toss the broccoli together and coat every nook and cranny with the oil.
Spread the well-oiled broccoli evenly on the pan, turning the broccoli so any flat sides are touching the pan.
These spots with caramelize in the oven while they roast.
Then sprinkle with a few generous pinches of kosher salt and slide the pan of broccoli into your preheated 475° oven.
The tops of the broccoli get all crisp and crunchy and delicious. My girls would tell you that this is their favorite part.
This is my go-to for many dinners.
Not only because it’s crispy and delicious but because it takes 10 minutes. Total. It’s always great to have an easy side dish in your back pocket. This is mine.
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