Roasted broccoli

Roasted in olive oil, roasted broccoli florets are irresistibly crunchy and delicious when seasoned with garlic powder, onion powder, salt, and pepper.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 4 servings

Ingredients

8 cups broccoli florets - chopped into bite-size pieces
¼ cup olive oil
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp ground black pepper

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
Wash and chop the broccoli into small bite-size pieces. Pat the broccoli dry thoroughly with a towel (the seasonings won't stick to the broccoli if it is wet).
In a large bowl, mix together the olive oil, garlic powder, onion powder, salt and pepper.
Add in the broccoli and toss it to coat evenly.
Place it in a single layer on the baking sheet. Drizzle any leftover seasoning from the bowl over top.
Bake for 22-25 minutes, or until edges are crispy. Flip the broccoli halfway through. Remove and serve while hot.

Recipe Notes:

DRY – Dry the broccoli thoroughly before adding the oil and seasonings. If there’s too much moisture it will come out steamed and soft, not roasted and crispy.
SPACING – Keeping the broccoli separated on the baking sheet will also help prevent soft steamed broccoli as opposed to crispy.
EVEN SIZING – This will ensure nothing is over or undercooked due to large variations in size.
MORE CRISPINESS? – This recipe suggests cooking for 25 minutes. Add 5 minutes at a time if you want them crispier.
USE EVERYTHING – If you buy broccoli with a stem it’s okay to cut the stem into evenly sized pieces too. Some people prefer this part of the vegetable.
WATER IT – If your broccoli is getting old and has become soft try placing it in water for 30 minutes. It will firm up if it’s not too late.
DOUBLE IT – Double the oil and seasonings for a 32oz batch.
TEST IT – Test doneness by poking with a fork. You want it to be tender and crisp.

Nutrition Info

The nutritional information provided is an estimate and is per serving.

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