October 29, 2016
Broccoli is one of those vegetables that people either love or hate. Once they try it roasted though... a lot of those haters change their mind. Roasted broccoli has a whole different taste & smell than broccoli cooked any other way. Broccoli is considered a superfood & something you want to have in your diet regularly.
1 Move an oven rack to the lower middle position & preheat oven to 400°.
2 Line a large, rimmed baking sheet with aluminum foil & lightly grease with EVOO.
3 Remove any leaves & cut off part of the stem from the crowns.
4 Starting on the underside, cut & break off florets. Cut larger ones in half so the pieces are somewhat evenly sized.
5 Place florets in a 2.5 quart bowl & drizzle with 1 Tblsp EVOO. Toss till florets are well coated, add more oil sparingly, if needed.
6 Spread out florets on the baking sheet, arranging similar sizes together (see Tip# 1) & sprinkle evenly with salt & pepper.
7 Roast florets for 10 minutes, turn them over & roast another 7 minutes. Remove smaller ones & roast the remaining larger ones about another 3 minutes. When done, florets should be fork-tender & caramelized in spots. Cooking times will vary depending on size of florets.
8 Remove from oven & serve immediately or transfer florets to a plate to cool (see Tip# 2).
Tips & Suggestions
1 Arranging similar sizes together makes it easier to remove smaller ones if they're done first.
2 If you're cooking this ahead of time to freeze or if you have leftovers:
a. Let broccoli cool to room temperature.
b. Freeze in airtight containers for up to 2 months.
c. If you're planning to use within a couple of days, store container(s) in the refrigerator.
3 I'll generally spend one morning roasting a variety of veggies, using the same baking sheet & foil. Then I'll freeze them for later use. It saves a lot of money using the same foil over & over again and in the long run it saves a lot of time.
Click Here to Print Recipe