Serves 4
30 min
Easy Roasted Broccoli
Recipe GLPR280ed8b19513e2
This simple roasted broccoli recipe features tender florets tossed in extra-virgin olive oil and seasoned with kosher salt and fresh black pepper. Roasted until the edges are caramelized and crispy, this versatile side dish pairs well with any main course or can be enjoyed on its own.
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Ingredients
1 head broccoli, cut into florets about 1 1/2 to 2 inches (approximately 1 pound)
3 tablespoons extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Preheat your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper or leaving it dry for roasting.
Wash the broccoli head thoroughly under cold running water and pat dry completely with a clean kitchen towel. This helps the florets crisp up during roasting.
Cut the broccoli head into florets, keeping them between 1 1/2 to 2 inches in size for even cooking. Aim for approximately 1 pound of florets total.
Place the broccoli florets in a large bowl. Drizzle with the extra-virgin olive oil and toss well until all florets are evenly coated.
Season generously with kosher salt and freshly ground black pepper. Toss again to distribute the seasonings throughout.
Spread the broccoli florets in a single layer on the prepared baking sheet, cut-side down where possible.
Roast in the preheated oven for 18 to 20 minutes, until the florets are tender and the edges are golden brown and caramelized.
Remove from the oven and serve warm immediately. Taste and adjust seasonings if needed before serving.
