This Roasted Broccoli is cooked to crispy perfection in the oven. Tossed with olive oil and sea salt, I like it just as much as french fries!
How to Roast Broccoli
To make roasted broccoli, start by chopping your broccoli florets into bite-sized pieces. The smaller the broccoli pieces, the faster and crispier they will cook. I recommend cutting larger broccoli stems in half, for more crispy results.
Transfer the chopped broccoli to a large baking sheet and drizzle olive oil over the top. If you like garlic, use a microplane to mince 1 to 2 cloves of garlic over the broccoli, and season generously with fine sea salt.
Use your hands to toss everything together, making sure the broccoli is evenly coated, then spread it into a single layer on the baking sheet. Bake at 400ºF until lightly golden and crisp, about 15 to 20 minutes.
I could eat an entire pan of this roasted broccoli on my own, so I recommend making plenty if you’re serving multiple people. (My 2-year-old daughter can eat half the pan herself!)
This ROASTED BROCCOLI is perfectly crispy, tossed with olive oil and sea salt. I like it just as much as french fries!
- 1 pound broccoli , cut into florets
- 2 tablespoons olive oil
- 2 cloves garlic , minced (optional)
- sea salt
Preheat the oven to 400ºF. Place the chopped broccoli on a large baking sheet, and drizzle it with the olive oil.
Use a microplane to mince the garlic over the broccoli, and season generously with salt and use your hands to toss it together evenly. (You can leave out the garlic if you don't care for it.) Spread the broccoli evenly into a single layer on the pan, then place it in the oven.
Roast until the broccoli is golden and tender, about 15 to 20 minutes, then serve warm.
Per serving: Calories: 102, Fat: 7g, Carbohydrates: 8g, Fiber: 2g, Protein: 3g
- This recipe can be adapted to use anything you have on hand. It works well with other vegetables, like cauliflower, and with other oils. Feel free to season it to your taste!
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