If you (or your kids) think you don’t like broccoli, you have to try making it this way! Roasting vegetables really makes them taste delicious, and this is by far our family’s favorite way to eat broccoli! The girls devour it, especially CC. We usually have to cut her off or she would eat it all!
Because this really heats up the kitchen in the summer, I like to do multiple things in the oven at once. I’ll roast enough broccoli for two meals, plus another vegetable, and a head of garlic as well. Or I’ll do it after I’ve baked bread and the oven is already hot. In the winter, though, this is a nice way to warm up the kitchen!
- broccoli or broccoli florets
- olive oil (can use another oil, such as coconut oil or lard from a local farm)
- salt & pepper
- Heat oven to 400 degrees.
- Line a baking sheet with foil (for easy clean up).
- Chop broccoli (stems and all) into bite-sized pieces.
- Place on a single layer on the baking sheet.
- Drizzle with olive oil, toss, sprinkle with sea salt and pepper, and toss again.
- Roast until fork tender and lightly browned on edges, tossing once while baking. It usually takes 15-20 minutes for me, but it varies based on the side of your pieces and how full your baking sheet is.
- Taste, then add more salt if needed.
Other fun additions:
-sprinkle with Aleppo pepper before baking
-add chopped shallots to the broccoli before roasting
-after roasting, toss in a flavored olive oil (like garlic or wild mushroom sage)
-after roasting, drizzle with the juice of one lemon and some finely shredded Parmesan cheese
Enjoy!
*This recipe reheats very well. The broccoli doesn’t get mushy!
**You can roast other vegetables like this too! I’ve done cauliflower, carrots, green beans, eggplant, and more!
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