I had never thought of roasting broccoli. Most people just steam the heck out of it until it’s discolored, mushy and wet and act like they enjoy eating it while they simultaneously educate their kiddos about the wonderfulness of the world of green foods.
One day I had broccoli that needed to be consumed, was limited on time, and didn’t feel like the same ‘ol thing. So I roasted it and discovered a new favorite that I could honestly eat on its own for a snack throughout the day.
If done right, this roasted broccoli takes on a sweet flavor that is both complex, deep in flavor, and just plain addictive. I’m talking chocolate ice cream addictive. I promise.
You can leave it simple like I usually do, or you can jazz it up with some lemon zest or bread crumbs. You can eat it standing alone or throw it in a pasta with some toasted pine nuts and you have a great, healthy vegetarian meal in minutes.
- You need to use high heat. Anything under 450 degrees is just baking it and you will not get the same roasting, crisp effect you are looking for.
- Don’t overcrowd the pan. Give each little broccoli tree its own space.
- Broccoli, cut into sections
- Olive oil
- Preheat oven to 450 degrees.
- Place sectioned broccoli onto baking sheet.
- Fully coat broccoli with Olive Oil.
- Season with salt and pepper.
- Garnish with Parmesan.
- Roast in oven for 15-20 minutes or until florets are browning.