Roasted Broccoli
From the crispy edges to the tender interior to the nutty flavor, roasted broccoli delivers spectacular results with minimal effort.
Servings: 4
Equipment
Ingredients
- 1 head broccoli
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- freshly cracked black pepper to taste
- ¼ cup grated parmesan cheese optional
- 1 teaspoon fresh lemon juice optional
Instructions
- Preheat the oven to 425℉ (215℃).
- Wash and dry 1 head broccoli and then trim the broccoli into 1 to 2-inch florets, removing most of the stalk.
- Place the florets onto a rimmed baking sheet and drizzle with 2 tablespoons olive oil, ½ teaspoon kosher salt, and freshly cracked black pepper to taste. Toss to coat and then spread the broccoli out evenly on the pan, being sure to leave room around each floret so the broccoli can roast, not steam.
- Bake for 20 minutes. Flip and continue to bake for another 10-15 minutes or until broccoli is browned and tender.
- Remove the broccoli from the oven and toss with parmesan cheese and lemon juice if using.
Notes
Broccoli: These measurements are based on one large head of broccoli (which is about 4 cups.)
Ingredient Note: Use good quality olive oil, freshly grated parmesan, and fresh lemon juice for the best flavor.
Dairy-Free/Vegan Friendly: Omit the parmesan.
Leftovers: Store leftover baked broccoli in an airtight container in the refrigerator for up to 3 days. To reheat leftover roasted broccoli, spread it out on a sheet pan and broil for 2-3 minutes until warmed through.
Nutrition
Calories: 62kcal | Fat: 7g | Sodium: 290mg | Vitamin C: 1.5mg
