Oven Roasted Broccoli
Oven roasted broccoli with garlic and olive oil. The florets get crispy edges and a nutty flavor after 18 minutes at 400°F. A quick, hands-off side dish that pairs with almost anything.
Servings: 3 people
Calories: 96kcal
Cost: $
Equipment
- 1 Baking tray Use a rimmed sheet pan for easy handling
- 1 Mixing bowl For tossing the broccoli with seasonings and oil
Ingredients
- 1 lbs broccoli crown sliced into florets
- 1 tablespoons extra virgin olive oil
- 1/2 teaspoons salt
- 2 cloves garlic minced
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the broccoli florets in a mixing bowl. Add the salt and minced garlic, then toss to combine.1 lbs broccoli crown, 1/2 teaspoons salt, 2 cloves garlic
- Pour in the olive oil and toss until the florets are evenly coated.1 tablespoons extra virgin olive oil
- Arrange the broccoli in a single layer on a baking tray.
- Roast for 18 minutes or until the edges start to brown.
- Transfer to a serving plate. Share and enjoy!
Notes
Spacing – Do not crowd the baking tray. Overlapping florets will steam instead of roast, and you will not get crispy edges.
Frozen broccoli – Fresh broccoli works best here. Frozen florets release too much moisture in the oven and will not crisp up the same way.
Scaling up – Use two baking trays instead of piling everything on one. Each floret needs contact with the tray surface to brown properly.
Leftovers – Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 400°F for 3 to 5 minutes to restore crispness. Microwaving will make the broccoli soft.
Nutrition
Calories: 96kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 438mg | Potassium: 486mg | Fiber: 4g | Sugar: 3g | Vitamin A: 942IU | Vitamin C: 135mg | Calcium: 75mg | Iron: 1mg