Super easy to make, this broccoli will keep you coming back for more with it’s caramelized edges.
2 heads broccoli, 1 1/2 pounds
3 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
Cut the broccoli heads into even sized florets. For the broccoli stems, peel away the tough outer layer and thinly slice them 1/4″ thick.
Place the broccoli on the lined baking sheet and toss together with the olive oil, garlic, sea salt, and pepper.
Roast the broccoli until it is crisp-tender with golden browned edges, 15-20 minutes.
Variations: for an Italian version sprinkle 1/4 cup parmesan over the roasted broccoli and a touch of freshly squeezed lemon juice. For Asian inspired add 1 teaspoon minced fresh ginger and 2 tablespoons coconut aminos or soy sauce, (omit the sea salt) along with the garlic before roasting. You can also sub in some sesame oil for part of the olive oil. And finally for the Mexican version, toss the broccoli with 1/2 teaspoon ground cumin and 1 teaspoon chipotle or ancho chili powder and serve the roasted broccoli with lime wedges.
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: Roasted Broccoli, Roasted Broccoli with Parmesan, Roasted Broccoli Oven