Tender Oven-Roasted Broccoli with Crisp Edges
With perfectly crispy edges and tender centers every time, I've lost count of how many times I've made this oven-roasted broccoli. Toss with olive oil, salt, and pepper (plus optional garlic or lemon), then roast until perfectly caramelized.
Servings: 8 servings
Calories: 98kcal
Equipment
Ingredients
- 2 heads broccoli, cut into florets (about 5-6 cups)
- 3 Tbsp olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Prepare the broccoli. Preheat oven to 425°F (218°C). Trim broccoli florets so they’re roughly the same thickness. Leave smaller florets whole and cut larger ones in half or thirds so everything cooks evenly.
- Season. Spread the broccoli out on a rimmed baking sheet. Drizzle with olive oil, then season generously with Kosher salt and freshly ground black pepper. Toss well to coat, then arrange in a single, even layer with a little space between florets (this helps them roast, not steam!).
- Cook. Roast for 15 minutes, then toss and rotate the pan. Continue roasting for an additional 10 minutes, or until the edges are lightly charred and crisp-tender. Serve immediately.
Notes
- I do not recommend roasting frozen broccoli. If you do, make sure it has thawed completely, then dry very well with paper towels to absorb all excess moisture as possible.
Nutrition
Calories: 98kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 341mg | Potassium: 480mg | Fiber: 4g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 136mg | Calcium: 71mg | Iron: 1mg
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