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!
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….
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!!! 😀
I never knew broccoli could taste this good. It is very exciting!!
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.
can you do this with frozen broccoli?
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!
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.
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!
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.
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.
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). :)))
That’s the pecerft insight in a thread like this.
Mm…I made this with some roasted garlic and it was delicious!