October 5, 2010

Roasted Broccoli

by IsaChandra

Serves 6

Truth be told, I don’t measure the ingredients here all the time. This is more of a method than a recipe, really, but I’ve listed the ingredients just in case you are super scared of winging it. Broccoli is taken to new heights with the help of some olive oil, salt and the correct heat application. Roasting broccoli brings out all sort of toasty tones, and it’s so easy, too!

1 1/2 pounds broccoli

3 tablespoon olive oil

Salt

Preheat oven to 425 F. Line a large baking sheet with parchment.

Peel the broccoli stalks and chop them into 3/4 inch pieces. Cut the rest of the broccoli into large branches. Place on the sheet, drizzle with olive oil and sprinkle with salt. Toss to coat.

Place in the oven for about 10 minutes on each side. Broccoli should be have various shades of toasty brown. Serve as soon as you can!



  • November 6, 2010 at 7:53 pm: Gita Devi

    I love roasted broccoli and often use lemon-pepper, sesame oil, olive oil and granulated garlic as my marinade. In 20 minutes you have a little bit of broccoli heaven….

  • March 8, 2011 at 2:49 am: miss juli

    I’m SO hooked! This beats the pants off steamed brocolli anyday!
    I used Almond oil instead of Olive and corse salt & cracked pepper… Wicked good!!! :D

  • April 22, 2011 at 12:07 am: Michelle

    I never knew broccoli could taste this good. It is very exciting!!

  • June 18, 2011 at 4:44 am: Sarah

    I love this dish, though I always add crushed garlic to mine. I like cauliflower and Brussels sprouts done this way too. Hot, cold, whichever way … it’s just an amazing way to eat veggies.

  • September 11, 2011 at 3:26 am: kerynl

    can you do this with frozen broccoli?

    • September 11, 2011 at 4:38 pm: IsaChandra

      Frozen broccoli is blanched first, and the freesing changes the structure of the vegetable, so it would come out really different. Perhaps a bit soggy? I’m not sure it would be worth it!

  • April 6, 2012 at 11:31 pm: Julia

    I didn’t understand all the fuss about plain broccoli, but I was so naive. I should have known Isa wouldn’t make boring broccoli. This is some of the best broccoli I have ever put in my mouth and my favorite part, aside from the tastiness, is how darn easy it is. As always, Isa, you rule.

  • January 9, 2014 at 6:29 pm: Polly

    Oh my. This is so easy and SO TASTY. and such a simple idea-I would never have thought of roasting broccoli but this is an incredible find!

  • June 18, 2014 at 9:19 pm: Ksenia

    Isa, this is absolutely amazing! And easy!!! Easiness is EXTREMELY important for me. I made this with mashed potatoes (following Veganomicon instructions, since I’m an ever-beginning cook) and hot sauce-glazed tempeh. Perfection. THANK YOU.

  • June 18, 2014 at 9:30 pm: Ksenia

    And I used organic yukon gold potatoes per your advice – and now I know why my previous attempts at mashed potatoes failed fully or partially.

  • November 19, 2014 at 5:12 am: Ksenia

    To Mardelyn:

    Mardelyn, make sure you spread the broccoli in one layer on the sheet, otherwise they may steam a little bit, instead of becoming more dry and crisp. Still super good though (just cooked them after I showed you this website). :)))