I’m a HUGE fan of roasting vegetables. There’s just something about roasting that bring out the sweet, delicious flavor of veggies. So in my continued quest to get us all eating more vegetables by arming us with great, go-to recipes, here’s another delicious option for cooking up broccoli for your family.
Not only is this roasted broccoli super easy to prepare, but it also tastes just as great cold as it does hot, right out of the oven. So make a large batch—you’ll love having extra on hand as a quick healthy side dish for lunch or even for snacking! Yes, it’s just THAT good!
So let’s get cooking and eating more veggies!
- 2 heads of broccoli
- 4 tablespoons of extra-virgin olive oil
- 3-4 cloves of garlic, minced
- 3 tablespoons fresh lemon juice (about 1 fresh lemon)
- sea salt and freshly ground pepper to taste
- parmesan cheese
- diced dried cherries
- toasted almonds or pine nuts
- Preheat oven to 375 degrees F.
- Thoroughly wash broccoli and shake off excess water.
- Cut the broccoli florets into bite-sized pieces and reserve in a bowl.
- Don't toss the broccoli stem. Trim off any brown portion off the bottom of the stem and throw away. Cut stem into thin slices (1/6 inch-thick pieces or about as thick as two quarters stacked).
- Add the cut up pieces of the stem to the florets. Drizzle with oil, season with salt and pepper, then toss to coat broccoli.
- Place broccoli on a large rimmed baking sheet and roast for 15-20 minutes or until the florets just start to brown.
- Remove the baking sheet from oven and add garlic. Cook for 3-4 more minutes or until the broccoli has reached your desired tenderness (we prefer ours still crunchy).
- Remove from oven. Toss with lemon juice, season to taste, and garnish as desired.
If you don't have lemon juice, pick any type of vinegar you may have on hand (balsamic, red, or white wine vinegar work particularly well).
If you're looking to add some heat to your broccoli, add a small diced red chili or some red pepper flakes when you mix in the garlic.
I first tasted roasted broccoli at a restaurant when traveling. I loved it so much I did my best to recreate it at home. While this is my version, the exact proportions are totally up to you. If you don't like garlic, skip it—and if you love it, add more! This is a great recipe to customize to YOUR tastes so measure with your eyes and hands versus dirtying a bunch of measuring spoons.
Kitchen Tips and Resources:
- A couple heavy-duty rimmed baking sheets are essentials for roasting vegetables. Try to avoid the flimsier varieties since they can bend, twist, and cook less evenly over time. You can buy baking sheets just about any place that sells quality kitchen bakeware, but here’s a link for them on Amazon and at Williams-Sonoma.
- A high quality set of cutting knives can make a huge difference, especially when you’re cooking REAL food. My local knife shop advised me to invest in the higher quality Zwilling J.A. Henckels Twin Signature brand (much higher quality than the J.A. Henckels International brand) and time has proven them right. (To make sure you know which Henckels knives are better, here’s a tip — look for the “twins” on the knives vs. the single guy sporting the trident.) While you can buy these knives online, if you’ve got a local knife/cutlery store, support them instead. I love my local cutlery store and bring my knives in every six months or so to get them maintained with a nice, sharp edge!
- A great, non-slip cutting board is an invaluable kitchen asset when cutting up the vegetables. I upgraded to these Epicurean non-slip boards this past summer, and I’ve been really pleased with them.