We are all about roasting vegetables around here. We tossed out steaming a few years back when we discovered the caramelized richness that happens when a vegetable is roasted. The natural sugars turn a rich golden color and add amazing flavor. This is a super simple recipe for Roasted Broccoli.
I use to hate broccoli, or maybe I just tolerated it. I blame being a child of the 70’s where everything was boiled or over steamed. I use to pretend my broccoli were trees, and I would drown them in mayo. It was the only way I could eat them. Things have changed over the years. Now, I tend to gravitate towards young, slender stalks of broccoli when I am going to roast them, but any broccoli that you can get your hands on works. That being said, do not run away from this recipe if you can only find regularly sized broccoli or only florets at your market, it all works out well. Another roasting tip, use a cookie sheet, the older the better. I find that all vegetables caramelize more when I use a well-seasoned baking sheet.
We have been roasting broccoli like crazy this winter. Simply roasted with a little olive oil, sea salt, and black pepper is just the way we like it. If we are feeling really adventurous we may squeeze some fresh lemon juice over the top. Get off that chair, grab some broccoli and do your body good!
- fresh tender stalks of broccoli or whatever you can find at the market ( use lots of it as it does cook down as you can see from the photos)
- olive oil
- maldon sea salt
- black pepper
- fresh lemon juice, if you are living on the edge
- Preheat oven to 425.
- Wash the broccoli and dry well; I lightly pat with paper towels.
- Lay on a cookie sheet, lightly drizzle with olive oil and sprinkle with salt and pepper.
- Slide into the oven and cook for 7 minutes.
- Using kitchen tongs lightly toss the broccoli, and then cook for another 6 – 7 minutes, until tender but not limp.
- Squeeze with some lemon juice.