Roasted broccoli recipe

Listen, if you are still boiling your greens into a grey, mushy mess, you are doing it absolutely wrong! Get out of the dark ages! A proper Roasted broccoli recipe is about high heat, caramelization, and bold, punchy flavors. It is the ultimate side dish that actually tastes like something. This isn't just a side; it is a revelation on a plate. Pair it with my Easy Chicken Pasta Bake and you have got a meal fit for a king. Stop settling for mediocrity and start respecting the produce. Now, wake up, sharpen those knives, and let us get this stunning dish into the oven!

Ingredients for Roasted broccoli recipe

• 2 medium to large heads of broccoli (about 2 lbs / 1 kg total)
• 2 garlic cloves, finely sliced or minced
• 2 ½ tbsp extra virgin olive oil
• ½ tsp salt (or to taste)
• Freshly ground black pepper, to taste
• Zest of ½ lemon
• 1 tbsp lemon juice
• 2 tbsp freshly grated parmesan cheese (plus extra for garnish)

Instructions to prepare Roasted broccoli recipe

1. Preheat Oven: Preheat your oven to 425°F (220°C). If your oven has a fan/convection setting, 400°F (200°C) is recommended. You need that heat to get the color!
2. Prepare Broccoli: Cut the broccoli into bite-sized florets. For any particularly large florets, cut them in half lengthwise to ensure they cook evenly and have a flat surface to get extra crispy.
3. Season: Place the florets on a large rimmed baking sheet. Drizzle with the olive oil and scatter the garlic, salt, and pepper over the top. Don't be shy with the seasoning!
4. Toss and Spread: Use your hands or tongs to toss the broccoli until every floret is well-coated in oil and seasoning. Spread them out in a single layer, ensuring they aren't overcrowded. Overcrowding causes steaming rather than roasting, and we want crunch!
5. Roast: Place in the oven and roast for 20 to 25 minutes. The broccoli is done when the edges and tips of the florets are browned and crispy, and the stems are tender when pierced with a fork.
6. The Finish: Remove the tray from the oven. While still hot, immediately drizzle the lemon juice over the broccoli and sprinkle with the lemon zest and parmesan cheese.
7. Serve: Toss quickly to combine, then transfer to a serving plate. Garnish with a little extra parmesan if desired and serve warm. Stunning!

Roasted broccoli recipe Details

Prep Time: PT10M

Cook Time: PT25M

Total Time: PT35M

Servings: 4

Expert Tips

Substitutions for Roasted broccoli recipe

If you cannot find standard broccoli, broccolini works beautifully, though you should reduce the cooking time slightly. Instead of Parmesan, try a salty Pecorino Romano or even a sprinkle of nutritional yeast for a vegan twist. For a bit of a kick, add a pinch of dried red chili flakes when seasoning the florets.

Errors to Avoid with Roasted broccoli recipe

The biggest crime you can commit is overcrowding the pan. If the florets are touching, they will steam in their own moisture and become soggy. Give them space to breathe! Also, make sure your broccoli is completely dry after washing; water is the enemy of a crisp roast. Finally, do not add the lemon juice before roasting, or the acid will turn the broccoli a dull, depressing brown.

Alternative Cooking of Roasted broccoli recipe

If your oven is full, you can use an air fryer at 400°F for about 10-12 minutes, shaking halfway through. For a smoky flavor, you can also toss the seasoned florets in a grill basket over medium-high heat on your outdoor barbecue until charred and tender.

Frequently Asked Questions about Roasted broccoli recipe

Q1: Why is my roasted broccoli not getting crispy?

It is likely because you washed the broccoli and didn't dry it properly, or you have piled too much onto one baking sheet. Use two sheets if you have to! Moisture and overcrowding lead to mushy broccoli, not the crispy, caramelized perfection we are after.

Q2: Can I use frozen broccoli for this recipe?

You can, but it will never be as good as fresh. If you must use frozen, do not thaw it first; toss it with oil and salt while frozen and roast at a slightly higher temperature. Be prepared for a softer texture than fresh florets.

Q3: Are the broccoli stems edible?

Absolutely! Do not throw them away, that is pure waste! Peel the tough outer skin of the stalk, slice the tender interior into rounds, and roast them right along with the florets. They are sweet, delicious, and full of nutrients.