Crispy Perfect Roasted Broccoli with slightly charred edges and a touch of garlic!
This simple recipe is my favorite way to eat broccoli, roasted as-is with a hint of garlic, or dipped in creamy sauce, or mixed into Buddha Bowls.
Roasting broccoli florets on a baking sheet brings out their natural sweetness, tenderizes them, and gives them crispy edges.
With just a quick toss in olive oil and a little garlic powder, salt and pepper, you get the very best flavor from the broccoli and a touch of zest.
The key to Perfect Roasted Broccoli is to not use too much or too little oil.
If you don’t use enough oil, the broccoli will steam more than roast, leaving the broccoli with flimsy edges. If you use too much oil, the broccoli will be greasy and limp.
Use just enough oil to fully coat the broccoli florets, without any dripping, or pooling on the baking sheet.
Perfect Roasted Broccoli is so easy to make. Anyone can do it.
Just crank the oven up, watch the amount of oil you use, and don’t over season the broccoli.
It will stay green and earthy, with just enough crunch to make your kids (or picky adults) take notice!
Perfect Roasted Broccoli
- 1 1/2 pounds broccoli florets (2 pounds of heads)
- 3 tablespoons olive oil
- 1/4 teaspoon garlic powder
- Salt and pepper
- Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.
- Trim the broccoli into small bite-size florets. Pile the florets onto the baking sheet. Drizzle the oil over the top, then sprinkle with 1/4 garlic powder, 3/4 teaspoon salt, 1/2 teaspoon cracked black pepper. Toss to coat well.
- Spread the broccoli in a single layer over the baking sheet. Roast in oven for approximately 15 minutes, until the edges are slightly charred and crispy. Serve immediately.