Sides & Vegetables · American

Roasted Broccoli

Name: Roasted Broccoli
Total time: 30 min
Yield: 2
Ingredients: 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)

5 ingredients · 30 minutes · 2 servings

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341kcal13g protein22.1g fat31.7g carbs~$2.57/ serving*

VegetarianVegan · without onePescatarianNo porkNo alcohol

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)
1 unit	lemon (squeezed over, off the oven)optional
¼ cup	Parmesan (grated over, hot)optional
¼ tsp	red pepper flakesoptional

Method

prep8 min
florets big, stems peeled, everything DRY
the 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 min
oil + salt + pepper, hands not spoons
tossed 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 min
425°F, cut-side down, garlic among them, untouched
spread 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 min
off the oven, finishers while hot
lemon 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