Roasted Broccoli

I used to make broccoli this way all the time.  Then some how I forgot about it.  I need to put this here so that it doesn’t get forgotten again.  This is hands down my favorite way to have it.  The kids used to like broccoli but recently they have all been doing their best to avoid it.  So today I made a bunch of this and offered it as an appetizer when I knew they were hungry.  All 3 of them enthusiastically finished all of it.  Score!

Roasted Broccoli


Roasted Broccoli

Preheat oven to 400 degrees.  Break clean broccoli into florets.  On a cookie sheet, drizzle with olive oil and sprinkle with some kosher salt.   Roast for 10-15 minutes until they  are done to your liking.


6 thoughts on “Roasted Broccoli

  1. This was awesome when you fixed it at my house forever ago! Thanks for posting – I had forgotten about this and had to go get broccoli today so I could have it tonight!


  2. I make broccoli similarly… I have oven roasted it before, but I usually put a bit of water in a pan (about 1/4 cup), along with a bit of olive oil, sea salt and 2-3 minced garlic cloves, then “steam” them, boiling until the water is evaporated, about 5 minutes. When you hear the olive oil start to sizzle, remove the pan from the heat.

    I made broccoli rabe (broccolini) from Lee Lee that way just tonight! I’m definitely buying broccoli rabe again because my husband, who doesn’t really like broccoli, really liked it. “You sure you didn’t put anything else on this?”


    • That sounds good too. Do you get the yummy lightly browned part on it this way? I love that part. Roasting seems to intensify the sweetness of most veggies. I keep meaning to post a recipe I have been using all week for roasted garbanzo beans. They are roasted with a morrocan spice mix and olive oil. Super good, filling and crunchy.


      • Oooh, I would like that recipe. I have tried roasting garbanzos… three times… four times… something like that. I have started w/ ones that I’ve soaked from dried, and ones from a can, and used three separate recipes, but I can never seem to get them to the right CRUNCH. They’re more like super-hard, or slightly-moist, neither of which is satisfying.


      • I’ll try to post it soon. I agree with the crunch thing. The first time I did it I liked the consistency better. The second time they were too crunchy. Like teeth breaking crunchy, but tasty.


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