Roasted Broccoli
Variations
- Lemon Chili Roasted BroccoliAn ingredient branch from the authored reference, with its selected additions included in the quantities and method.View recipe →
- Parmesan Roasted BroccoliAn ingredient branch from the authored reference, with its selected additions included in the quantities and method.View recipe →
341kcal13g protein22.1g fat31.7g carbs~$2.57/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
only in an optional ingredient: dairy
Restrictions
Only if you add itdairy (cheese parmesan)Leave that ingredient out and the dish does not have it.
Diets
VegetarianVegan · without onePescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 lb |  broccoli (2 large heads, big florets, stems peeled and sliced) |
| 3 tbsp | olive oil |
| ¾ tsp | salt |
| ½ tsp |  black pepper |
| 3 clove |  garlic (smashed cloves, on the pan) |
Optional
Not counted above. The dish works without them.
| 1 unit |  lemon (squeezed over, off the oven) |
| ¼ cup |  Parmesan (grated over, hot) |
| ¼ tsp |  red pepper flakes |
Steps
- Prep8 minflorets big, stems peeled, everything DRYthe heads into large florets — big pieces get charred edges while staying juicy inside; small ones just burn — and the stems peeled of their woody skin and cut into coins, because the stem is the sweetest part of the plant and most kitchens throw it away. Then dry everything hard: water is the enemy of every browned vegetable
- Mix2 minoil + salt + pepper, hands not spoonstossed in a bowl with your hands until every face is slicked — oiled on the pan with a drizzle, half the florets stay dry and roast pale; the bowl-and-hands toss is the two minutes that decides the result
- Roast20 min425°F, cut-side down, garlic among them, untouchedspread with space between pieces, cut faces against the hot metal, smashed garlic scattered through — and not stirred, not once: the deep brown face a floret gets from twenty unmoved minutes is the entire flavor argument of roasting, and stirring resets it to zero every time
- Season2 minoff the oven, finishers while hotlemon squeezed over, Parmesan while the florets still sizzle, flakes if using — hot broccoli takes all three the way hot fries take salt; a minute later it takes none of them well