Ingredients
- 1 pound (16 ounces) broccoli florets, cut into bite-sized pieces (from 2 pounds or about 1 1/2 bunches of broccoli)
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet for easy clean-up, if desired.
- Toss the broccoli on the prepared baking sheet with the oil until all of the florets are lightly coated. Arrange them in an even layer across the pan, then sprinkle the pepper on top.
- Bake for a total of 18 to 20 minutes, tossing halfway, or until the florets are turning deeply golden on the edges.
- Season to taste with pepper, if necessary, and serve warm.
Notes
*Don’t overcrowd the pan. I repeat, do not overcrowd the pan (see my picture above). Broccoli need some breathing room or the florets will produce steam that then won’t allow them to turn crisp on the edges. It’s better to use two pans (one more pan to clean, but it’ll be worth it) than to cram too much broccoli on one pan.
*I roasted the broccoli at 425˚F, so a little higher than just the normal 400˚F. Just that small difference in temperature makes all the difference in helping to get the broccoli to have those crispy golden edges.
*Feel free to add any extra garnishes you’d like. I left this as the base for a roasted broccoli recipe, that is actually my favorite as is. However, you could add a spritz of lemon juice and a little grated Parmesan cheese on top. You could drizzle a little balsamic glaze as well – you do you! But whatever you do, ENJOY!
- Prep Time: 5
- Cook Time: 20
- Category: Side Dishes