Crisp Roasted Broccoli Recipes

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ROASTED BROCCOLI



Roasted Broccoli image

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

1 large head broccoli (about 1 3/4 pounds or 2 small broccoli crowns)
2 1/2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon granulated sugar
¼ teaspoon ground black pepper
Pinch red pepper flakes (optional)
Toppings of choice: Parmesan (balsamic glaze, or a squeeze of lemon)

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

CRISP ROASTED BROCCOLI



Crisp Roasted Broccoli image

I hated broccoli growing up and still only like it in a very few ways. This is by far my family's favorite.

Provided by Baking Barb

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 bunches broccoli or 4 -5 cups broccoli florets
2 tablespoons olive oil
1 teaspoon coarse salt
1 teaspoon cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven and a baking sheet to 375.
  • Cut broccoli into florets, the smaller the size the quicker it will cook and crispier it will be.
  • Toss florets with olive oil to coat.
  • Add remaining ingredients and toss well.
  • Spread into a single layer on the hot baking sheet.
  • If desired sprinkle additional parmesan cheese and black pepper on top.
  • Bake for 10-12 minutes for small florets or 15-20 for larger pieces.

CRISPY BROCCOLI AND CAULIFLOWER



Crispy Broccoli and Cauliflower image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 heads broccoli, cut into 2-inch florets
1 small head cauliflower, cut into 2-inch florets
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon sweet curry powder

Steps:

  • Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
  • On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

CRISPY PARMESAN BROCCOLI



Crispy Parmesan Broccoli image

Provided by Molly Yeh

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 head broccoli, cut into florets with the long stems attached
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmesan
1 cup ranch dressing
1 tablespoon sriracha
Zest and juice of 1 lime

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
  • Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.

CRISPY SHEET-PAN BROCCOLI



Crispy Sheet-Pan Broccoli image

Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.

Provided by Mindy Fox

Categories     Broccoli     Sheet Pan     Olive Oil     #cook90     Vegetarian     Vegan     Wheat/Gluten-Free

Number Of Ingredients 4

3 large heads broccoli (3 ½ to 4 pounds total), trimmed, cut into florets with some stalk attached (cut the florets in half if large)
½ cup olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Set the racks in the upper and lower thirds of the oven and preheat it to 425°F.
  • Line two large rimmed baking sheets with parchment paper. Divide the broccoli between the sheets, arranging them in a single layer. Drizzle each sheet of broccoli with ¼ cup oil, then season each with ½ teaspoon salt and a few grinds of pepper. Roast, stirring once and rotating the sheets halfway through, until the broccoli is crispy and charred in spots, 35 to 40 minutes. Taste and adjust the seasoning, if desired.

EASY ROASTED BROCCOLI



Easy Roasted Broccoli image

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

14 ounces broccoli
1 tablespoon olive oil
salt and ground black pepper to taste

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

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