Roasted broccoli is sort of a miracle No. I do not exaggerate. The oven transforms this common staple to something completely different than the steamed, boiled or sauteed variety. Go get a head of broccoli right now, roast it and thank me later. I love all of you.
Because sometimes you want Broccoli
It doesn't get easier than this. It's so easy, I feel as though I should include the part where you have to go the grocery store in the instructions.
- 1 head of fresh broccoli, chopped into florets,
- 2-3 tablespoons olive oil
- kosher salt to taste
- red pepper flakes
Preheat oven to 400.
Place the broccoli with the olive oil a rimmed baking sheet in a single layer. Toss it all up so the broccoli is evenly coated with oil. Don't obsess over this, just try to spread out the oil. Also, don't over crowd the sheet pan. If you do, the broccoli will just steam as it releases water. And ya know, we are trying to avoid that result.
Sprinkle kosher salt over the broccoli and a few red pepper flakes. I like it spicy but you can just use regular old black pepper. It's will still be crazy good.
Place the broccoli in the oven and roast for about 20minutes until the edges start to brown. I actually like to cook it a little longer so it's a touch crispy. But that's me.
Slice up the stems into 1/8 inch slices and roast along with the florets. No one in my family eats these besides me. Wah ha ha...(evil laugh.) I get them all to myself. Really, they are so good. Also, I line my sheet pans with parchment paper to avoid sticking. This makes for easier clean-up. I hate cleaning.