Prep 10 mins
Cook 15 mins
The heat concentrates the flavors and caramelizes the natural sugars. A touch of olive oil gives a crispy, delicious finish. (Eating Well, Winter 2004) This is an easy and yummy alternative to steaming. Something about the oil and salt combination that makes this so good.
- 4 cups broccoli florets
- 1 tablespoon extra virgin olive oil
- 1⁄4 teaspoon salt (or to taste)
- 1⁄8 teaspoon fresh ground black pepper (or to taste)
- 1 lemon, cut into 6 wedges (optional)
- Preheat oven (or toaster oven) to 450 degrees.
- Toss broccoli with oil, salt, and pepper.
- Place on a large baking sheet (which is not air-insulated).
- Roast until broccoli is tender and blackened on the bottom, 10-12 minutes.
- Serve immediately, with lemon wedges.
Sometimes I make this twice a week because it's my very favorite side veggie dish! I love it to pieces and could probably have it more than that, but don't want to wear out its welcome with my husband :) I, too, put some foil on the bottom for easy clean up, fit as much broccoli florets (i don't measure, just eyeball) and use one lemon for juice. I also only roast at 400 degrees, for 4 min., then toss them around, put them back in for another 4 min. I really recommend this side dish; it's ridiculously easy, healthy, and FAST!
This is a great way to serve vegetables. I cut my florets small and put the cut side down on the pan because I really like the caramelized part of the vegetable. I also use Reynolds non-stick foil on the pan to save on cleaning time. Delicious. Works great with cauliflower too. Thank you.
A deliciously simply way to prepare broccoli. The broccoli was drizzled with olive oil, sprinkled with coarse salt, freshly ground pepper and then tossed to coat. The juice from half a lemon was drizzled over all. The texture of the broccoli was crisp tender. Something I will be making again. Thanks for posting.