Best 4 Easy Roasted Broccoli Recipes
Indulge in the delectable flavors of roasted broccoli, a versatile side dish that complements any main course with its crispy-tender texture and slightly charred edges. This cruciferous vegetable, brimming with essential nutrients, transforms into a culinary delight when kissed by the heat of the oven. Discover a collection of easy roasted broccoli recipes that cater to diverse dietary preferences. Embark on a culinary journey with our classic roasted broccoli recipe, a timeless favorite that showcases the vegetable's natural goodness. For a flavor explosion, try the Parmesan and garlic roasted broccoli, where grated Parmesan cheese and minced garlic elevate the dish to a savory and aromatic masterpiece. If you seek a touch of heat, the spicy roasted broccoli with chili flakes and lemon zest will tantalize your taste buds. And for those with a sweet tooth, the honey-roasted broccoli offers a delightful balance of sweetness and smokiness, thanks to the glaze made from honey, soy sauce, and sesame oil. Whichever recipe you choose, prepare to relish the extraordinary flavors of roasted broccoli, a culinary gem that will leave you craving for more.
Let's cook with our recipes!
ROASTED BROCCOLI
How to make perfect crispy Roasted Broccoli in the oven. Top with Parmesan and lemon or enjoy it just as is. A fast, healthy side dish!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
- Prep the stem: Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about ¼ inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem's core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and ½-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
- Cut the crowns into large, flat florets: If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems. (See photos in the blog post for guidance).
- Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
- Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
- Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans' positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 146 kcal, Carbohydrate 13 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Fiber 5 g, Sugar 4 g
SIMPLE ROASTED BROCCOLI
Roast the florets and the peeled stems for a delicious side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F.
- Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets.
- Toss the broccoli florets and stem pieces with the oil and a sprinkle with salt and pepper together in a large bowl. Arrange in a single layer on a baking sheet. Roast until tender, stirring halfway, 14 to 16 minutes depending on the size of the florets. Transfer to a plate and serve.
EASY ROASTED BROCCOLI
Easy roasted broccoli. My favorite part is the roasted sliced stem pieces.
Provided by karenatlincoln
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
- Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 6.5 g, Fat 3.7 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 71.2 mg, Sugar 1.7 g
ROASTED BROCCOLI WITH GARLIC
Roasting broccoli until it is tender and lightly browned will quickly become your favorite way to enjoy it. Simply toss with a few seasonings and pop into a super-hot oven for great results every time.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F.
- Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
- Serve warm.
Nutrition Facts : Calories 111 calorie, Fat 8 grams, SaturatedFat 1 grams, Carbohydrate 10 grams, Fiber 5 grams, Protein 5 grams
Tips:
- Choose Fresh Broccoli: Select broccoli with tightly closed florets and a deep green color. Avoid broccoli with yellowing or wilted florets.
- Cut Broccoli Properly: Cut the broccoli florets into even-sized pieces to ensure even cooking. Cut the stems into 1-inch pieces.
- Toss with Oil and Seasonings: Coat the broccoli with olive oil, salt, and pepper before roasting. You can also add other seasonings like garlic powder, onion powder, or paprika for extra flavor.
- Roast at High Temperature: Roast the broccoli at a high temperature (425°F/220°C) to get crispy edges and tender-crisp interiors.
- Don't Overcrowd the Pan: Spread the broccoli florets in a single layer on the baking sheet. Overcrowding will prevent even roasting.
- Roast Until Tender-Crisp: Roast the broccoli for 15-20 minutes, or until the florets are tender-crisp and slightly charred.
- Serve Immediately: Serve the roasted broccoli immediately as a side dish or as a healthy snack.
Conclusion:
Roasted broccoli is an easy and delicious side dish that can be enjoyed on its own or as part of a larger meal. With its vibrant green color and slightly charred edges, roasted broccoli is a visually appealing dish that is sure to impress. It is a versatile vegetable that can be seasoned with a variety of herbs and spices, making it a perfect accompaniment to a wide range of dishes. Whether you're looking for a quick and healthy snack or a flavorful side dish, roasted broccoli is an excellent choice. So next time you're in need of a simple yet satisfying dish, give roasted broccoli a try - you won't be disappointed!
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