Introduction: Roasted Broccoli Recipe
After I started roasting edamame, I knew I needed to roast more green things because it is SUPER delicious.
I decided to try roasting frozen broccoli because it's something I always have on hand in the freezer. Good news: it works! Better news: this is a great technique for both frozen and fresh broccoli.
This roasted broccoli recipe is easy and fast. If you try it I'm sure it'll become a standard side dish in your house. I sometimes make it just for a snack! Even picky eaters like roasted broccoli! :D
Step 1: Ingredients + Tools
- fresh or frozen broccoli florets - 10-12 oz will feed two people, so scale up accordingly :D
- olive oil
- baking sheet
- parchment paper (optional, but makes clean up easy and avoids tiny burnt broccoli bits)
If you're a big fan of broccoli stalks (I am!) this recipe works great with those as well. Just cut them fairly small (in 1/2 in or less slices or into skinny sticks) and roast away.
This recipe is also great with a big squeeze of fresh lemon juice and parmesan cheese added after they're done roasting, but I tend to eat it immediately without further dressing it.
Step 2: Preheat + Prep
Preheat your oven to 425 F (220 C).
Season the broccoli florets with a good amount of salt and pepper and coat with a bit of olive oil - just enough so they're all a little slick. I do this all on the parchment paper to save a bowl.
Spread them out on the baking sheet - if you have loads of broccoli, you might want to space it out on two baking sheets. Crowding too much broccoli on one sheet will make them steam more than roast, so keep that in mind!
Step 3: Roast and Enjoy!
For fresh broccoli you'll want to roast between 10-15 minutes.
For frozen, I recommend 20-25 minutes.
Using the lesser cooking time, you'll have sweeter, less brown broccoli. Using the longer time will result in darker broccoli, but it could also get a little tough if you take it too far. Keep checking pieces as it cooks to see what you like best.
Make sure to toss the broccoli about halfway through cooking to ensure more pieces get a chance to brown. :D
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