Easy Roasted Broccoli
Roasted fresh broccoli is a delicious, versatile side dish. It cooks fast and goes with almost everything! This method makes easy roasted broccoli that cooks fast, is tender throughout, and has lightly crisp edges.
Servings: 6
Cost: $3.00
Equipment
- Mixing Bowl
- Half Sheet Pan
Ingredients
- 2 pounds Broccoli
- 2 Tablespoons Cooking Oil (use anything that with a high smoke point - I like grapeseed or avocado oil)
- 3 cloves Garlic, roughly chopped (optional)
- 1 teaspoon Kosher Salt
- 2 teaspoons Fresh Lemon Juice
Instructions
- Preheat oven to 425°F / 218°C.
- Cut broccoli into even florets, leaving a couple inches of the stalk intact. You can discard the stalks or thinly slice them and roast them right along with the broccoli (we call those broccoli “chips”).
- Optional step (steam broccoli): This extra step is not necessary, but if you want to speed up the cooking process or get extra tender stalks, steam the broccoli before roasting. Place broccoli in a microwave-safe bowl. Pour 2 Tablespoons of water into the bowl and cover with paper towels or a clean dish. Microwave on high for 2 minutes. This will just get the broccoli started. Drain off all of the water before continuing.
- Toss broccoli florets with cooking oil, garlic, and salt.
- Spread out on a sheet pan, leaving an inch or two of space between the florets (use two sheet pans if needed).
- Transfer broccoli to the oven and roast, without stirring, until golden brown around the edges, 15 minutes (if you steamed it first) to 25 minutes (if you skipped steaming). (Note: Roasting the broccoli without stirring will help it to get extra crispy on the bottom where it comes in contact with the pan.)
- When done roasting, squeeze lemon juice over top.
- Enjoy!
Nutrition
Calories: 54kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 438mg | Potassium: 484mg | Fiber: 4g | Sugar: 3g | Vitamin A: 942IU | Vitamin C: 136mg | Calcium: 74mg | Iron: 1mg