How to: Roast Broccoli

Roasted broccoli has become a staple in our house lately– it’s the BEST tasting way to cook broccoli, and I’ve never met anyone who didn’t like it! Better than french fries, in my opinion.

To make your own Roasted Broccoli, start by chopping your broccoli florets into manageable-sized pieces:

For this batch, I used a bag of pre-chopped broccoli florets, because I’m lazy efficient, but I still go through and cut the bigger florets down a bit… I’m impatient, so I like my broccoli to be smaller so it cooks faster! (it also tends to get crispier this way)

Next, toss your chopped broccoli with a generous drizzle of EVOO (about 2-3 tablespoons) and some garlic, to taste (freshly sliced garlic is always awesome, but typically I end up using garlic powder or minced garlic from a jar because, again, I’m impatient…) Personally, I use a LOT of garlic:

If time permits, allow the broccoli to marinate in the olive oil and garlic for about 15 minutes. Often I’m too rushed to do this, so I skip that step and jump right into spreading the broccoli into a single layer on a cookie sheet:

Then pop them into an oven preheated to 425 degrees for 15 minutes, or until they are slightly browning around the tips of the florets. Here’s the finished product:

While they are fresh from the oven, top the broccoli off with a sprinkle of sea salt, then toss them in a pan with a spatula to coat evenly:

Then serve and enjoy! I dare you to serve these to someone who HATES vegetables– you will convert them!