Roasted broccoli is my go to vegetable. It’s what I make when I have no time to even think about what to make. It’s also REALLY delicious. The key to roasted broccoli is that the darker it is, the better it will taste. Those crispy brown edges hold all the flavor.
The broccoli takes well to almost any spice combination that you want to try. I almost always start with garlic and then add sumac, chili flakes, or smoked paprika. It’s also delicious with a squeeze of lemon after roasting.
It shrinks a lot when roasted, so I recommend making at least a double batch (two heads) if you’re feeding more than two people.
I serve it on its own, and I also throw it into lots of different dishes and recipes. It’s great with grains, and I have a meal prep recipe coming later this week that includes roasted broccoli. It also keeps well in the fridge, so I often take leftovers to work.
To make, start by trimming the broccoli into bite-sized pieces. I usually cut into individual florets and then cut those in halves or quarters, depending on how big they are. The more surface area you have, the more crispness you’ll end up with after roasting. I’ve tried it with full florets before, and while it does work, it takes much longer to brown and the edges don’t get quite as crispy.
Place the broccoli in a bowl, drizzle with olive oil, and toss with spices until they’re relatively evenly distributed.
Then spread on a baking sheet, giving each piece plenty of room. Roast until the edges are very brown and crispy.
The Recipe: Roasted Broccoli
- 1 large head broccoli
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp spice of your choosing (I like sumac, dried chili flakes, or smoked paprika)
- Preheat oven to 450 degrees. Cut broccoli into bite sized pieces.
- In a large bowl, toss broccoli with olive oil and spices until well coated.
- Roast until edges are very brown and crispy, at least 20 minutes.