Easy Roasted Broccoli
Yes, I’m the weird girl whose favorite vegetable is broccoli.
…and if you made this Easy Roasted Broccoli, it would be yours, too.
When I was little, my mom never tricked us by hiding vegetables in our food. In fact, she didn’t feed into villainizing vegetables. Every meal consisted of a protein, a starch and a vegetable. Most of the time, it was a steam-in-a-bag of California blend because the carrots would get her fourth kid to eat his vegetables (her fourth kid being my father). But, if busy Mom just had 5 minutes to prepare it, she’d make roasted broccoli, and we’d all be excited. Genuinely. She’d wash the broccoli then cut from the floret down the stems. I only recently realized that people throw out broccoli stems! They clearly have never tried baking it before. The caramelized stems are one of the only ways my sister, Francesca eats broccoli. Isabella, on the other hand, liked the smaller florets that get over crisped in the oven and take on a rich flavor. But, if you left the bowl in front of me, I’d polish the bowl off before I ate anything on my plate, including my allotted portion of roasted broccoli. It’s my kind of candy.
Broccoli: the unappreciated vegetable
Behind the brussels sprout, broccoli is probably the least like vegetable of the bunch. It can be bitter and mushy if not cooked correctly, and has a strong, well, fart-sy smell if it is purchased towards the end of its life. Like its cauliflower and cabbage cousins, broccoli is a cruciferous vegetable. Latin for “cross bearing,” the root word “cruciferae” refers to the four petals of these vegetables that resemble a cross. When cut, cruciferous vegetables release a sulfur-rich compound called sulforaphane that is activated when chopped or chewed, hence the odor.
To minimize the off-putting smell, be careful not to overcook the broccoli. When the plant is damaged- cut or cooked- myrosinase enzymes are released in the plant’s defense. So, in short, avoid overcooking broccoli; your nose will appreciate it.
How to Cut Broccoli to Roast
First, when purchasing broccoli from the supermarket, it is important to look out for the consistency of the color and the texture since these two factors indicate freshness. The crown of the broccoli is where florets are cut from. The stem is the longer, lighter green portion of the broccoli. The crown should be studded with dark green buds and the stems should be firm and crisp. Avoid broccoli with yellow spots and woody, tough ends.
When preparing broccoli for roasting, rinse and cut the vegetables into uniform pieces of your choosing. I like to cut larger florets from the crown first, then, if I have broccoli stems, I like to cut the stems into strips. Longer stems could be stringy, so peel the outsides. If you don’t want to roast the stems, save the stems for another recipe.
Tip: Buy pre-washed broccoli florets in the produce section to save time!
How to Prepare Easy Roasted Broccoli
This is the easiest side dish to prepare for the oven and in 20 minutes, it’s ready to serve alongside dinner.
Step 1: Prepare the broccoli
As mentioned above, wash and cut the broccoli the size you want. Smaller pieces will take less time, while larger pieces will require more roasting time. If you’re in a hurry, cut it smaller and cook for less time. If you are distracted, cut larger florets just in case you forget you have a pan of broccoli in the oven.
Step 2: Toss the broccoli
Toss the broccoli with olive oil and season with sea salt and black pepper. If you want to add other dry seasonings, do so at this time. I like my roasted broccoli simply seasoned.
Step 3: Roast the broccoli
Place the sheet pan in a 425°F oven for 20 minutes. After 10 minutes, use a spatula or spoon to toss the broccoli to ensure even roasting.
Will my Roasted Broccoli stick to my sheet pan?
To prevent broccoli from sticking in the oven, be sure to drizzle enough olive oil or moisten with enough cooking spray. For an extra safety net, try lining your sheet pan with aluminum foil. Aluminum foil creates a barrier between the pan and the broccoli and will make for easy cleanup, too!
Easy Roasted Broccoli Variations
Make it Garlic Roasted Broccoli-
Sprinkle garlic powder on the broccoli before it roasts for a sweet, roasted garlic flavor.
Sprinkle with Grated Parmesan Cheese-
Parmesan cheese will add some saltiness, umami, and a slight sharp flavor (and kids love it!).
Tip: For extra crispy bits, sprinkle grated parmesan cheese on the broccoli before it goes into the oven.
Squeeze Fresh Lemon Juice-
A squeeze of fresh lemon juice after the broccoli comes out of the oven complements the caramelized flavor and adds freshness.
1. Preheat oven to 425°F. Line a sheet pan with aluminum foil (optional). Set aside.
2. Toss broccoli, olive oil, sea salt, and pepper.
3. Roast for 20 minutes, stirring with a spatula or spoon halfway at 10 minutes for even browning.
Serve alongside your favorite main dishes.
