Roasted broccoli recipe

Right, listen up. Forget everything you thought you knew about broccoli. Too many people suffer through bland, overcooked vegetables, and frankly, it's an insult to your palate and your **Dinner** table. We're going to transform this humble green into something truly spectacular – perfectly roasted, deeply flavourful, and with that stunning texture that will have even the most skeptical eaters asking for more. This isn't just a side dish; it's an essential lesson in precision and flavour. Let's get it done properly.

Ingredients

• Fresh broccoli (about 1-2 heads, cut into florets)
• Oil (high-quality olive oil, avocado oil, or vegetable oil – your choice, but don't skimp)
• Garlic (2-3 cloves, minced, or 1 tsp garlic powder for convenience)
• Salt (fine sea salt is best)
• Black pepper (freshly cracked is non-negotiable)
• Freshly grated Parmesan cheese (optional, but highly recommended for that extra punch)

Instructions

1. First things first: Preheat your oven to a precise 425°F (220°C). Line a sturdy baking sheet with parchment paper. This isn't just for easy cleanup; it helps prevent sticking and promotes even roasting.
2. Now, onto the broccoli. Ensure your florets are roughly uniform in size – this is absolutely essential for even cooking. On your prepared baking sheet, toss the broccoli florets with your chosen oil, minced garlic (or garlic powder), a generous pinch of salt, and a good crack of black pepper. Make sure every floret is beautifully coated.
3. Spread the seasoned broccoli in a single, even layer across the baking sheet. Do not overcrowd the pan; if you do, it will steam, not roast, and you'll end up with soggy rubbish. If you have too much broccoli, use two baking sheets.
4. Roast in the preheated oven for approximately 14-18 minutes. Keep a close eye on it. We're looking for the edges to be beautifully golden and lightly browned, and the stems to be perfectly crisp-tender. A little char is a good thing; it means flavour.
5. Once it's out of the oven, if you're using it, sprinkle immediately with freshly grated Parmesan cheese. The residual heat will melt it slightly, coating the broccoli in a stunning savoury layer. Serve it straight away – hot and glorious.

My Top Tips

Never overcrowd your baking sheet. I cannot stress this enough. If the florets are piled on top of each other, they will steam in their own moisture instead of roasting, leaving you with limp, unappetising broccoli. Give them space to breathe and crisp up beautifully.

Don't be shy with the seasoning. The oil is crucial for caramelisation and texture, and a good amount of salt and freshly cracked black pepper will bring out the natural sweetness of the broccoli. Taste as you go, and adjust.

Keep your florets roughly the same size. This small act of precision ensures every piece cooks evenly. Nothing is worse than some pieces being perfectly cooked while others are still raw or, even worse, burnt to a crisp.

There you have it. No fuss, no nonsense. Just perfectly roasted broccoli that's packed with flavour and delivers on texture. It's simple, yes, but it’s done right. Master this, and you’ll have a stunning side dish that elevates any meal. Now, go on, get cooking!