While broccoli is good on its own, roasting them brings on a sweeter flavor profile, and the crunchy, crispy edges are to die for. The recipe is mess-free If you get a bag of pre-cut broccoli at the grocery store. With the use of aluminum foil, it can be thrown away after roasting. Cheers to a delicious side of veggies and no dishes. Plus, it’s low-sodium and contains some heart-healthy fats, fiber, and potassium!
BONUS: The roasted broccoli also makes a tasty snack. Want your family to eat more veggies? Make a batch of these and leave them out for everyone to snack on.
- This is a beginner’s recipe. Once you’re comfortable making this dish, start exploring other flavors and vegetables. Add other spices and herbs, dried cranberries, garlic cloves, and cubes of butternut squash.
- The broccoli is done once the edges have browned and is crispy when you bite into it. If the broccoli is still steaming or is soft when you try it, put it back in the oven for a few more minutes.
- Adjust the roasting time based on the amount of broccoli you have. If it’s less than 12 ounces, cook for a shorter amount of time. If more, leave them in the oven longer.
- Add a citrus twist with a squeeze of lemon juice and some lemon zest after roasting.
Beginner’s Roasted Broccoli
- sheet pan
- measuring spoons
- aluminum foil
- 12 oz broccoli florets
- 1 Tbsp avocado oil
- 1/8 tsp salt
- 1/8 tsp black pepper
- Preheat the oven to 450 degrees F.
- Line a half sheet pan with aluminum foil.
- Spread out the broccoli onto the pan. Break up large pieces.
- Drizzle the avocado oil and sprinkle the salt and pepper over the broccoli.
- With a spoon, toss the broccoli around the sheet pan until evenly coated with oil, salt, and pepper.
- Once the oven is done preheating, place the pan of broccoli in the middle of the oven and let it roast for 20-25 minutes, or until the broccoli is crispy.
- Serve and enjoy!