This is just one of those staple, back pocket recipes. It couldn't be easier to make and it's easily my favorite way to cook broccoli! Even people who hate broccoli may just convert to loving it with this tasty oven roasted method!
Ready in: 30minutes
1 3/4 - 2lbsbroccoli crowns(About 2)
Salt and freshly ground black pepper
1Tbspminced fresh garlic
1Tbspfresh lemon juice
1/4cupgrated parmesan cheese
Slice florets from thick stalk (reserve stalk for another use see ideas in post above). Cut into individual florets while working to cut a flat surface through stem of florets*.
Preheat oven to 450 degrees. Place broccoli on a rimmed 18 by 13-inch baking sheet (preferably dark coated**).
Drizzle with olive oil then toss and season with salt and pepper to taste.
Spread broccoli out even then roast in preheated oven until lightly browned on bottom, about 11 - 13 minutes.
Toss, return to oven and continue to roast until tender, about 5 - 7 minutes longer. If using garlic toss with broccoli during last 1 minute of roasting.
If adding lemon and parmesan toss with broccoli after removing from oven. Serve warm.
*Work to cut flat sides through broccoli stems, this longer flatter surface area will brown better than just a small cluster of those buds that jut out on top will. Preferably turn those flat sides down to roast first.
**If you don't have a dark coated pan then you can skip tossing halfway through so the first side has more time to brown.
Nutrition estimate does not include optional toppings and variations.
Serve with a cheese sauce (pour it over or mix into this sauce). It's like the flavors of broccoli soup - upgraded since it's roasted.
Add herbs. Italian seasoning goes well here.
Try it with a light vinaigrette after roasting, or a splash of balsamic vinegar or a drizzle of balsamic glaze.
Swap out some of the broccoli for another vegetable like cauliflower or tomatoes.
Substitute a different cheese like Mizithra, Romano or feta.
Add pine nuts or walnuts after roasting for a nice crunch.