Easy Roasted Broccoli Recipe – Broccoli Side Dish Idea

Roasted Broccoli

Easy Roasted Broccoli Recipe - Broccoli Side Dish Idea
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Roasted Broccoli is one of the easiest and most delicious veggie side dishes you can make! Crunchy broccoli tossed in olive oil and light seasoning provides a nice, light side dish that goes with pretty much anything!

It’s taken quite a number of years but my kids love broccoli now almost as much as I do. Some of their favorites broccoli recipes include Cheesy Broccoli Casserole and Broccoli Salad.

The Best Oven Roasted Broccoli Recipe

This is definitely my go-to recipe on many busy weeknights  because it only takes a few minutes to prepare, and not a long time to cook. That’s a winner in my book any night of the week!

I remember trying to convince my kids that those little, fluffy stalks of green were actually magic trees. I guess I’m not alone in that. But my kids didn’t believe me for a second. Thankfully they finally came around and now they are true believers in the power of roasted broccoli!

Is broccoli good for you?

Broccoli is really healthy for you! It’s rich in lots of vitamins and minerals, vitamin C, K and A, folate, calcium and iron and more.As if that weren’t enough of a reason to add a second helping to your plate, it’s also very low in calories and carbs and high in fiber.

It’s not secret that raw broccoli can be hard to swallow (literally) because of the texture. How do you get around that? Roast it of course! Toss the broccoli with flavors pungent garlic and nutty parmesan to really amp up the flavor and make your roasted broccoli irresistible.

How to Roast Broccoli in the oven

  1. Cut broccoli into small pieces. I usually will cut them a little larger than bite-sized unless I need them to cook faster. Larger pieces tend to cook a little more evenly and can easily be cut with a knife to eat.
  2. Toss the broccoli with some olive oil and seasonings. On any given day I can switch up the seasoning to go along with whatever I’m cooking. For instance if baked chicken breasts is on the menu, I just mix up double the seasoning and add half to the broccoli.

    Be sure to salt the veggies well.

  3. Arrange on a baking sheet (cover it with foil first) and roast in a 425 degree oven until the broccoli is starting to brown around the edges. The largest piece should be easily pierced with a fork.

  4. Be ready to serve shorty after roasted broccoli comes the oven because it cools pretty quickly.

What is the difference between roasting and baking?

Roasting and baking are both dry heat cooking methods that use hot air to conduct heat, therefore cooking the food.

Roasting in the oven requires a temperature of 400 degrees F or above to create that delicious browned crust on the food being cooked. Foods that are roasted typically have more structure, meat and vegetables.

Baking occurs at a lower temperature and usually in a softer form, casseroles and cookies.

Serving Suggestions

Roasted broccoli can be served as is, or you can use some of the following suggestions to heighten the flavor profile even more.

Before Roasting:

  • Add a squeeze of lemon juice over the broccoli on the baking sheet.
  • Mix in some fresh minced garlic.
  • Toss with some dry ranch mix.

Serving:

  • Grate fresh Parmesan cheese over the top.
  • Serve with a lemon based dressing for dipping.
  • Top pizzas, toss in salads or add to sandwich wraps.

What to do with leftovers

The best thing about this roasted broccoli is that is can easily be served warm or cold. Store veggies in a sealed container in the fridge and use within 4-5 days.

More amazing vegetables side dishes to try:

  • 1 ½ pounds broccoli florets cut into even sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Preheat oven to 450 degrees F and line a large, rimmed baking sheet with parchment paper.
  • In a large bowl, toss broccoli with olive oil, paprika, salt and pepper. Arrange on the prepared baking sheet.
  • Roast in the preheated oven for 15-20 minutes, or until edges are lightly browned and broccoli is crisp tender (can easily be pierced with a fork but still has a bite to it).

How to heighten the flavor: Add a squeeze of lemon juice before roasting. Mix in some fresh minced garlic. Grate fresh Parmesan cheese over the top before serving.

Calories: 81kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 366mg | Fiber: 3g | Sugar: 2g | Vitamin A: 871IU | Vitamin C: 101mg | Calcium: 53mg | Iron: 1mg

Source: https://www.yellowblissroad.com/roasted-broccoli/

How To Roast Broccoli + 4 Roasted Broccoli Meal Prep Recipes To Fight Boring Broccoli (Super Easy Side!!)

Easy Roasted Broccoli Recipe - Broccoli Side Dish Idea
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Tired of boring broccoli in your meal prep?  Yes, broccoli is a nutritional powerhouse and a great addition to a clean eating diet because it is low in calories and rich in essential vitamins, protein, and fiber. BUT it can get boring! In this post, I share 4 super easy roasted broccoli recipes you can use for meal prep during the week.  

Growing up, we had broccoli one way and one way only: steamed.

And I loved it.  Still do.

There’s a simplicity to steamed broccoli with just a pinch of salt (and, ok, sometimes an incy wincy bit of butter) that I find very yummy.

But, as I have grown older, I have realized just how many other ways there are to cook broccoli.  I’ve even found some new favorites.

One of which is THIS oven roasted broccoli recipe.

Oh my gosh, this is so yummy.  And simple to make, too!

Broccoli is a star in the clean eating world. And for very good reason.  Rich in vitamins, fiber, and protein, broccoli is low in calories and can be eaten raw or cooked.  To be honest, I’m not a huge fan of raw broccoli, but I love it when it’s cooked, especially when it’s roasted because something magical happens in the oven and it add so much flavor and texture.  

For me, roasting broccoli is the best way to cook broccoli. At the end of this post, you’ll know everything about how to cut broccoli, how to prep broccoli, how to cook fresh broccoli vs how to cook frozen broccoli, how to roast broccoli, and how long to roast broccoli for the best texture. And you’ll get 4 delicious broccoli meal prep recipes for easy broccoli sides during the week.

Sounds a good plan? Great! Then let’s begin!

If steaming broccoli creates a fresh, simple and light flavor, then roasting broccoli creates a deep, robust and complex flavor.

Both are delicious, just different.

Plus, with broccoli, you get all those additional positives high fiber, super food, clean, and low calorie so I’m all over it even more.

This roasted broccoli creates a veggie side you won’t believe is actually healthy for you.

If you’re anything me, you won’t be able to stop eating it.

HOW TO CUT BROCCOLI

How to cut broccoli is a common question I get every time I talk about broccoli. I gotta admit — broccoli looks a bit complicated to cut. But it’s actually easy to cut broccoli into florets. Here’s what you have to do:

  1. wash the broccoli and then pat dry;
  2. remove the leaves and stems (as close to the crown as possible);
  3. with a paring knife or a chef knife, start to break the florets apart by simply slicing them off the stem (slice the stem, not the brushy part of the broccoli);
  4. and, since we’ll be cooking broccoli, make sure the florets have roughly the same size.

Tip: Avoid cutting through the top, bushy part of the broccoli if at all possible.  Doing so will mess up the look of the florets and will make a mess.  Instead, turn the crown over and cut through the stem and then pull apart using your hands.

HOW TO MEAL PREP WITH BROCCOLI

Meal prep broccoli once and don’t worry about dinner sides for a week. It’s a good idea, isn’t it? That’s why I love to meal prep so much. Just follow these simple steps for how to meal prep broccoli:

  1. break down broccoli into florets (unless you have broccoli that’s already broken into florets in which case you can skip this step);
  2. roast broccoli as recommended in the how to roast broccoli section down below;
  3. when cooked through and golden brown, remove the broccoli from the oven and serve as a side dish;
  4. or allow to cool and transfer to meal prep containers for later use.
  5. you can store broccoli meal prep in the fridge or in the freezer.

HOW TO ROAST BROCCOLI

There are many healthy ways to cook broccoli, roasting broccoli just happens to be my favorite. Whenever I have broccoli in the fridge, I try to think about new or different ways for cooking broccoli. Somehow, most of the times I end up roasting it because it’s so flavorful and easy — plus hardly any clean-up.

Tips for how to roast fresh broccoli:

  1. First, make sure the broccoli florets have roughly the same size so they can cook evenly – broke them down further with a paring knife if necessary;
  2. drizzle broccoli florets with olive oil;
  3. toss with broccoli toppings – I have 4 recommendations for you today;
  4. spread broccoli as evenly as possible on the lined baking sheet to make sure all florets cook at the same time;
  5. roast broccoli in the preheated oven for 15-20 minutes – the broccoli is golden brown and mostly tender when ready.

COOKING WITH FROZEN BROCCOLI VS FRESH

We already established that the best way to cook broccoli is to roast it. I have great news! If you learn how to roast broccoli, you can use both fresh broccoli and frozen broccoli. No defrosting necessary! This will save time and it’s one of my favorite cooking hacks. And it makes life a little easier.

For cooking frozen broccoli, you should follow the steps for how to roast broccoli, but allow it to roast a little longer – -usually double the amount of time does the trick.

How long to roast broccoli from frozen broccoli:

  1. roast broccoli florets for 15 minutes;
  2. toss;
  3. then roast for additional 10-15 minutes. So about 25-30 minutes total time.

WHAT TO MEAL PREP WITH BROCCOLI

Broccoli meal prep works great as a dinner side. I  the broccoli meal prep with…

For more meal prep inspo, check out my Meal Prep Ideas post..

HOW TO STORE BROCCOLI MEAL PREP

Now that you have the 4 different broccoli meal prep sides, you have to store them properly so you can enjoy them for dinner throughout the week.

  • To store broccoli meal prep in the fridge, use airtight containers. The broccoli will last in the fridge for up to 5 days.
  • To further extend the shelf life of roasted broccoli, you can store the broccoli meal prep in the freezer. It will last for up to 12 months this way.  Try to lay out the cooked broccoli on a rimmed baking sheet lined with parchment paper and then freezing initially to allow the florets to freeze individually.  Then, once frozen, transfer the frozen broccoli to a freezer safe container.

TIPS FOR BROCCOLI MEAL PREP

If you’re planning to meal prep your broccoli, follow these tips for some added goodness:

  • If you store the broccoli meal prep in the fridge, microwave for 1-2 minutes when you’re ready to eat.
  • If you want to freeze roasted broccoli, use freezer-safe airtight containers or freezer bags.
  • To thaw frozen roasted broccoli, transfer the broccoli meal prep from the freezer to the fridge and allow to thaw overnight. This is the best way to maintain the texture. And you can store defrosted roasted broccoli in the fridge for 3-4 days. However, if you’re in a hurry, you can thaw broccoli in the microwave. You’ll have to eat it immediately though.
  • How to tell if broccoli is bad  – if broccoli isn’t kept frozen at a constant temperature, it can go bad – the best way to tell is to smell it. Trust me, you’ll know if it’s bad.

4 ROASTED BROCCOLI MEAL PREP RECIPES

With a few simple ingredients, you can create so many different flavors. Try them all for broccoli meal prep.

Below, I’ve shared four different roasted broccoli recipes for you that work great for meal prep to keep your broccoli tasting fresh, vibrant, and definitely not boring.  Scroll down to see the recipes or click on the recipe that sounds best to you below!

1. GARLIC PARMESAN ROASTED BROCCOLI

Made with olive oil, garlic, parmesan, salt, and pepper, garlic parmesan roasted broccoli is a classic in my house. I’ve been doing this side dish for years and I love it every time.

PS If you’d prefer not to add in any parmesan to this roasted broccoli recipe, that’s perfectly fine.  Instead, you could toss in some nutritional yeast or just remove this ingredient entirely.  Removing the parmesan and then baking the broccoli will make this recipe vegan.

Categories: Clean Eating, Healthy Recipes, make-ahead, Meal Prep, Side Dish

  • 2 lbs fresh broccoli (about 3 med/large crowns), broken into florets
  • 3 cloves garlic, thinly sliced
  • 2 tbsp olive oil
  • 1/3 cup parmesan cheese, grated
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  1. Lay broccoli florets evenly out onto our lined baking sheet.

  2. Drizzle with olive oil, sea salt, black pepper, thinly sliced garlic and grated parmesan cheese.

  3. Lightly toss the broccoli to sort with the seasonings and then spread the broccoli back out as evenly as possible.
  4. Place in the oven and roast for 15-20 minutes at 425 degrees F, or until the broccoli begins to turn golden brown and is mostly tender.
  5. You can eat this straight from the oven or allow to cool and place into a meal prep container to be used as a fantastic garlic parmesan broccoli meal prep side during the week. This broccoli will last in the fridge for up to 5 days or can be frozen for longer storage. When ready to eat, just pop in the microwave for about 1-2 minutes or until heated through.

Garlic Parmesan Roasted Broccoli Amount Per Serving (1 cup) Calories 140 Calories from Fat 72* Percent Daily Values are a 2000 calorie diet.

2. SESAME GINGER ROASTED BROCCOLI

Made with sesame oil, soy sauce, garlic, ginger, pepper, and red pepper flakes, sesame ginger roasted broccoli is a little spicy and totes delicious. Garnish with sesame seeds to add more crunch.

Categories: Clean Eating, Healthy Eating, Meal Prep, Side Dish

  • 2 lbs fresh broccoli (about 3 med crowns), broken into florets
  • 2 tbsp sesame oil
  • 2 tbsp low sodium soy sauce
  • 1 clove minced fresh garlic
  • 1 tbsp minced fresh ginger
  • 1/2 tsp ground black pepper
  • 1/2 tsp crushed red pepper flakes
  1. Lay the broccoli florets evenly out onto another lined baking sheet.

  2. Then, drizzle with sesame oil, low sodium soy sauce, minced garlic, minced fresh ginger, ground black pepper, and some crushed red pepper flakes.
  3. Lightly toss the broccoli to sort with the seasonings and then spread the broccoli back out as evenly as possible.
  4. Place in the oven and roast for 15-20 minutes at 425 degrees F, or until the broccoli begins to turn golden brown and is mostly tender.
  5. Top with some sesame seeds and then pack it on up to be enjoyed all week in the fridge. This broccoli goes great with some steamed brown rice and teriyaki salmon.

Sesame Ginger Roasted Broccoli Amount Per Serving (1 cup) Calories 178 Calories from Fat 54* Percent Daily Values are a 2000 calorie diet.

3. LEMON ROASTED BROCCOLI

Made with olive oil, lemon juice & zest, lemon slices, sea salt, pepper, the lemon roasted broccoli is very lemony, vibrant, and refreshing.

Categories: Clean Eating, dinner side, Meal Prep, Side Dish

  • 2 lbs fresh broccoli (about 3 med crowns), broken into florets
  • 2 tbsp olive oil
  • 2 tbsp lemon juice plus zest
  • 1 whole lemon, thinly sliced and seeds removed
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  1. To get started, lay out the broccoli florets evenly out onto a lined baking sheet.

  2. Then, drizzle with olive oil, freshly squeezed lemon juice, lemon zest, thinly sliced lemon, sea salt, and ground black pepper.
  3. Lightly toss the broccoli to sort with the seasonings and then spread the broccoli back out as evenly as possible.
  4. Place in the oven and roast for 15-20 minutes at 425 degrees F, or until the broccoli begins to turn golden brown and is mostly tender. The lemon slices will also start to get all goldenly-looking and delicious.
  5. To serve, add a few lemon wedges for good measure and then you’re good to go with this delicious and fresh lemon roasted broccoli recipe which is a great meal prep side for any protein.

Amount Per Serving (1 cup) Calories 110 Calories from Fat 63* Percent Daily Values are a 2000 calorie diet.

4. SPICY ROASTED BROCCOLI

Made with olive oil, Greek yogurt, lemon juice, Sriracha, sea salt, pepper, this spicy roasted broccoli is flavorful, tasty, and slightly creamy.

Categories: Clean Eating, meal planning, Side Dish

  • 2 lbs fresh broccoli (about 3 med crowns), broken into florets
  • 2 tbsp plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tsp Sriracha or chili paste
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  1. Lay out the broccoli florets evenly out onto a lined baking sheet.

  2. For this recipe, we need to make a quick spicy sauce so in a small mixing bowl, combine plain Greek yogurt, freshly squeezed lemon juice, olive oil, Sriracha or chili paste, sea salt, and ground black pepper, and stir to combine.
  3. Drizzle this mixture over the broccoli florets and toss to coat. You could also do this in a large mixing bowl, but then you’d have a large mixing bowl to clean up.
  4. Then spread the broccoli back out as evenly as possible.
  5. Place in the oven and roast for 15-20 minutes at 425 degrees F, or until the broccoli begins to turn golden brown and is mostly tender. The spicy yogurt sauce will start to thicken as it cooks as well.
  6. To serve, garnish with sliced green onions, which is a nice fresh flavor that goes great with the spicy roasted broccoli.

Amount Per Serving (1 cup) Calories 179 Calories from Fat 36* Percent Daily Values are a 2000 calorie diet.

OTHER VEGGIES YOU CAN ROAST

Roasted veggies are great side dish options for dinner. And perfect for meal prep. When you’ve finished the broccoli meal prep, you can try roasting other veggies. I to roast…

This post contains affiliate links for products I use often and highly recommend.

Source: https://www.asweetpeachef.com/roasted-broccoli/

HOW DO YOU ROAST BROCCOLI? 

If you can boil or steam broccoli, you can roast broccoli.

First, preheat your oven to 400 degrees, then cut the broccoli into florets. You can use or discard the stalks, that always seems to be a personal preference (more on that later). 

Add the broccoli to the sheet pan and drizzle with olive oil, then toss the broccoli in the olive oil right in the pan to coat it, leaving the broccoli in a single layer on the pan. Next, season it with salt and pepper.

Here’s also where you can add on the extra ingredients if you choose (though the simple salt and pepper preparation is super delicious all on its own). Once, its seasoned to your liking, pop the pan in the oven for 15-20 minutes or until it’s fork-tender with crisp edges.

Serve right away while it’s still warm for optimum flavor.

HOW DO YOU CUT FRESH BROCCOLI?

First, I give the broccoli a good rinse and pat dry. Then I cut. Frankly, there’s really no right or wrong way to cut your broccoli, except that I recommend that you cut it into similar-sized pieces for even roasting. 

But, here’s how I go about cutting broccoli. After rinsing and drying, I pick off any leaves that may still be attached. Then, I cut off the tops of all the broccoli florets from the stems. Then, I cut in between all the little stems to free up all the florets. From there, I cut each floret down to the size I prefer, and make them all as similar as possible. 

If you don’t mind the stemmy parts (which I don’t), I recommend cutting those down too. I’ll take each stem, and cut about the bottom two inches off and discard. Those parts of the stems are going to be too tough to eat.

As for the rest of the stem, I cut those into about 1- or 2-inch rings and then slice the outer skin off each ring. The inside of the stem is nice and tender and perfectly edible in this or any easy roasted broccoli recipe.

 

DO I NEED TO WASH BROCCOLI BEFORE ROASTING?

I do to at least give broccoli a rinse in the sink. But if you want to take it a step further, you can wash it in vinegar and water and rinse it clean before cutting it and making this easy broccoli recipe.

Just make sure you do this in advance so that the broccoli has time to dry.

You can pop it in the oven while it’s still damp, but it will roast best and get the nicest crispy exterior if it it dry before you proceed with the recipe. 

IS ROASTED BROCCOLI HEALTHY?

Yes, roasted broccoli is healthy (and luckily tasty too!). It’s low in calories, has zero fat, and is high in fiber. It also contains B vitamins, vitamins E and C, potassium, zinc, riboflavin, folate, and iron. Broccoli is also healthy in that it has very low sugar and carbs. It even contains calcium (almost as much as a serving of dairy)! 

Print PinEasy, healthy and ultra-tasty oven Roasted Broccoli makes a quick and simple side dish recipe the whole family will crave. Keyword baked broccoli, easy broccoli recipe, easy roasted broccoli, healthy, healthy broccoli recipe

  • 4 cups broccoli florets
  • 4 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon cracked black pepper, or to taste (less if using ground black pepper)
  • 1/2 teaspoon garlic powder
  • 2-3 tablespoons grated parmesan cheese
  • fresh squeezed lemon
  • Preheat oven to 400 degrees.
  • Arrange broccoli on a sheet pan. Drizzle with olive oil, toss to coat.
  • Rearrange broccoli so that it is in a single layer. Season with salt and pepper to taste.
  • Add optional ingredients now, if using.
  • Bake for 15-20 minutes until fork-tender and edges are crisp. Serve immediately.

Source: https://www.lecremedelacrumb.com/roasted-broccoli/

Roasted broccoli tossed with sliced toasted almonds, red pepper flakes, garlic, lemon juice, and aged pecorino cheese. Aka. previously named ‘crack broccoli’. You won’t be able to stop eating it. 

You guys. This roasted broccoli recipe. It is absurdly addictive! Quite possibly the best roasted broccoli you’ll ever make. Brace yourselves. I can easily consume a pound or two of broccoli in one sitting when it is prepared this way. Alarming, but true.

You all know how much I love my vegetables. I can’t go without them, but this is quite possibly the most tasty vegetable side dish on this blog.

These charred green beans and these fingerling potatoes come in at a close second. Oh, and these roasted sprouts and squash. Gah, don’t make me choose!

If it helps, Connor is equally as obsessed with this broccoli (it is one of his favorite things that I make) and it has gotten rave reviews from lots of family members and friends.

Roasted Broccoli: Why You’ll Love It

If you’ve never roasted broccoli, you are missing out on the tastiest way to prepare it!

If you’ve hated broccoli up to this point (confession: I never experienced this phase of life), give this recipe and method a try. I have an inkling that you’ll become a broccoli convert quite quickly.

It goes without saying that many vegetables taste better once caramelized and roasted in the oven. This isn’t ground breaking news, but broccoli is one of my all-time favorites.

Even more so than asparagus, carrots, and the other usual favorites. The broccoli florets get crispy and caramelized, and the normally flavorless stalks transform into addictive bites of heaven. I mean, really, you could stop right there.

Once the roasted broccoli is mixed with toasted sliced almonds, lemon juice, garlic, red pepper flakes, and aged pecorino cheese – ugh, so good. 

The original recipe name for this post was ‘crack broccoli’ but due to some feedback, I’ve removed that word as a descriptor from the recipe name. 

So, here’s the deal. I actually posted a version of this roasted broccoli recipe a long time ago, but I’ve adjusted and improved the recipe and felt it deserved new life!

New and improved recipe, new pictures, all good things. Most often, I to move forward and share new recipes, but sometimes the old ones need some love and attention, you know?

My new favorite way to prepare this dish is to slice the broccoli into ‘steaks’.

It gives the dish a better presentation, and the flat sides of the broccoli steaks allow the pieces to more evenly caramelize on the sheet pan.

To make things easier, the raw sliced almonds are added to the sheet pan halfway through cooking. This makes things really easy, and eliminates the need to toast them separately in a skillet.

Tips for Making The Best Roasted Broccoli: 

If you’re having difficulty slicing the broccoli into ‘steaks’- medium florets will also work.

Just make sure your broccoli pieces are consistent in size (if the pieces vary in size, they will cook unevenly) and they are spread into an even, thin layer.

Ideally when roasting, you want the vegetables not to touch each other on the sheet pan. Crowding will result in uneven cooking, less caramelization, and longer cook times.

Many home ovens have not been calibrated recently and can be off by as much as 50 degrees in temperature! I highly recommend investing in a cheap oven thermometer (affiliate link).

Why is my broccoli roasting too quickly? 

If your oven runs hot, I recommend reducing the oven temperature by at least 25 degrees and vice versa. The high roasting temperature, included below, produces extra crispy florets and extra caremelization (aka. flavor!).

It goes without being said that this recipe serves 3 to 4 people (in ‘normal’ world), but don’t be surprised if you find yourself consuming all of it in one sitting! It is that good. Just read the reader reviews below if you don’t believe me! 

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

  • 1 and ½ pounds broccoli crowns (roughly 2 heads)
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, pressed
  • large pinch of dried red pepper flakes
  • ½ teaspoon kosher salt
  • 3 tablespoons raw, sliced almonds (with or without skin)
  • 2 teaspoons freshly squeezed lemon juice
  • 2 – 3 tablespoons freshly grated aged pecorino cheese
  • zest of half a lemon
  1. Preheat the oven to 475 degrees Fahrenheit. Important Note: I use a separate oven thermometer to ensure that my oven is calibrated properly. The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, reduce the oven temperature to 425F – 450F and adjust cooking time as necessary.
  2. Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
  3. In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
  4. Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.
  5. Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.

Tips for Success:

  • If you’re having difficulty slicing the broccoli into ‘steaks’- medium florets will also work, but you may need to reduce the oven temperature and roasting time to ensure that they do not burn.

    Make sure your broccoli pieces are consistent in size (if the pieces vary in size, they will cook unevenly) and they are spread into an even, thin layer. Ideally when roasting, you want the vegetables notto touch each other on the sheet pan.

    Crowding will result in uneven cooking, less caramelization, and longer cook times.

  • Many home ovens have not been calibrated recently and can be off by as much as 50 degrees in temperature! I highly recommend investing in a cheap oven thermometer.

    If your oven runs hot, I recommend reducing the oven temperature by at least 25 degrees and vice versa, and watching it carefully. The high roasting temperature, included below, produces extra crispy florets and extra caremelization (aka. flavor!).

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 182Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 1mgSodium: 307mgCarbohydrates: 7gFiber: 3gSugar: 1gProtein: 3g

Source: https://www.abeautifulplate.com/roasted-broccoli-toasted-almonds-lemon-pecorino-cheese/