Description
This oven-roasted broccoli is a simple and delicious side dish that brings out the natural flavors of the vegetable.
Ingredients
Scale
- 1 pound broccoli (about a pound, rinsed, shake water off then cut into small florets)
- 2 tbsp Olive oil (you can substitute avocado oil)
- 1 tsp garlic salt (more or less, to taste)
- Optional toppings: parmesan cheese (grated or shredded, whatever you have at home)
- A squeeze of fresh lemon on the cooked broccoli
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Cut florets into bite-sized pieces. Some people peel the stalks/stems and cut them into 1/8 thick coins. I find this takes too much time and my family prefers just the broccoli florets.
- On a sheet pan, either use a silicone mat (like Silpat) or parchment paper to make cleanup easier.
- I pile the prepared broccoli florets and then drizzle the olive oil on broccoli. Mix gently to get most of the broccoli lightly covered with oil.
- Sprinkle garlic salt on broccoli and then gently mix. The garlic salt should be added after you’ve mixed the oil onto the broccoli so it sticks better.
- Spread out in your baking pan. Place into oven for 8-10 minutes.
- Watch closely the last few minutes. Some people like little to no char vs. other folks who like a good amount of char on the broccoli.
- I suggest if this is your first time trying oven-roasted broccoli, try it with less.
Notes
- Be sure to check the broccoli closely near the end of roasting time to achieve your preferred level of tenderness and char.
- This recipe is flexible; feel free to adjust the olive oil and garlic salt to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Vegetables
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 55
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg