Perfect Roasted Broccoli
- PREP 5min
- COOK 25min
- TOTAL 30min
Roasted broccoli is such a classic side, and for good reason! It goes with almost anything. The lemon in our recipe is optional, but really lovely with the broccoli.
You Will Need
1 bunch broccoli, about 1 ½ pounds
2 tablespoons olive oil or avocado oil
½ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
3 lemon wedges, optional
Directions
1Prep: Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2Prepare the broccoli: Cut the broccoli crown into individual florets, separating them from the main stem. If any florets are really big, cut them in half lengthwise to create flat edges, which helps them roast evenly and brown. Use a vegetable peeler to remove the tough outer layer of the broccoli stems. Cut the peeled stems into bite-sized pieces, about 1 inch long.
3Season: Toss the broccoli florets and stems with the olive oil, salt, and pepper on the baking sheet. Spread them out, facing as many flatter edges down onto the baking sheet so they brown nicely. Then, scatter lemon wedges around the broccoli.
4Bake: Roast the broccoli, without stirring, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes. Serve warm with some juice from the roasted lemon wedges squeezed on top.
Adam and Joanne's Tips
- Storing: Let cool. Transfer the cooled broccoli to an airtight container or resealable bag. Store in the refrigerator for 3 to 5 days, or freeze for up to 12 months. To freeze, spread the broccoli on a baking sheet lined with parchment paper and freeze for about an hour (preventing them from sticking together later). Transfer to a freezer-safe container.
- Broccoli stems: I love buying broccoli with long stems that are still attached. The outer layer of the stem can be tough, so I use a vegetable peeler to remove it. Cut ½ inch from the end and discard (this can be tough). Slice or dice the rest and throw onto the baking sheet with the florets.
- Roasted frozen broccoli: Roast it frozen (do not thaw). Add to a baking sheet and roast at 425°F without oil. After 5 minutes, drizzle the broccoli with oil, then continue to roast for 10 to 15 minutes, or until the edges start to turn crisp. Season with salt and pepper, then serve. The broccoli will turn out softer than when using fresh, but it will still be delicious.
- The nutrition facts provided below are estimates.