Roasted Broccoli
Learn how to make perfect roasted broccoli with this easy recipe. Tender-crisp florets with browned edges in just 30 minutes using simple ingredients.
Equipment
- oven
- baking sheet
- mixing bowl
- knife
- cutting board
- measuring spoons
Ingredients
- 1.5 pounds fresh broccoli
- 2 tablespoons olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 400 degrees Fahrenheit. If desired, line a large rimmed baking sheet with parchment paper for easier cleanup.
- Wash the fresh broccoli thoroughly under cold running water. Carefully cut the florets from the tough stalks, aiming for pieces that are roughly 1 to 1 1/2 inches in size. Try to make the florets uniform so they cook evenly. Discard the stalks or save them for another use.
- In a large mixing bowl, combine the cut broccoli florets with the 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Toss the ingredients well with your hands or a large spoon until all the florets are lightly and evenly coated with the oil and seasonings.
- Spread the seasoned broccoli in a single layer across the prepared baking sheet. It's important to ensure there is a little space between each floret; overcrowding the sheet can cause the broccoli to steam instead of roast, leading to a less desirable texture.
- Roast the broccoli in the preheated oven for 18 to 22 minutes, or until the florets are tender-crisp and exhibit nicely browned edges and tips. The exact cooking time may vary slightly depending on your oven and the size of your broccoli pieces.
- Carefully remove the baking sheet from the oven using oven mitts. Serve the perfectly roasted broccoli immediately as a warm and flavorful side dish.
Notes
Try to make the florets uniform so they cook evenly. Discard the stalks or save them for another use.