It’s the perfect weeknight side dish because it’s so easy to make, and it’s ready in just 20 minutes. Roasting vegetables caramelizes them and makes them extra flavorful. It’s the best way of cooking veggies, in my opinion, and this recipe is a great example. (Roasted green beans and roasted asparagus are also great). The best part? Oven-baking is so easy. It is a hands-off cooking method, unlike pan-frying, which requires constant attention.
Instructions
Storing Leftovers
Recipe Card
Fresh broccoli: I often make my life easy and use pre-cut and pre-washed bagged broccoli. Olive oil: I love cooking with this very flavorful oil. It’s best to use high-quality, extra-virgin olive oil. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
Cut the broccoli into florets and arrange them on a parchment-lined baking sheet. Drizzle the florets with olive oil and use your hands to coat them with the oil. Roast it for about 15 minutes in a 450°F oven, then serve.
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On occasion, I serve it with dishes that need a 400°F oven, like baked pork chops or buffalo wings, as shown in the photos below, and then I roast the broccoli for 25 minutes in a 400°F oven: But this is one of those dishes best eaten fresh out of the oven. The broccoli florets lose their crispiness and become mushy when stored. Sometimes, I use the leftovers in an omelet the next day. That’s actually very good, and I highly recommend it. You can add them to this egg white omelet or this chorizo omelet. They are also good when added cold to a salad, such as no-mayo chicken salad or turkey salad. If you’d like to reheat the leftovers, it’s best to do so in the oven, as this restores their crispiness. You can reheat them in a 350°F oven for 10-15 minutes or until heated through.
