So, seems simple enough right? Throw some broccoli and oil on a baking sheet and bake. Since this is a “Chef in the Works” website, I must admit I don’t roast vegetables well….until recently that is. I got a scale for Christmas (thanks Todd and Heather!), so being able to measure the vegetables and add the appropriate oil so not to over coat them really helps. Before, recipes would call for a pound of vegetables and 2 tablespoons of vegetables and I’m PRETTY sure I would use about 1/2 pound and 2 tablespoons. For those not familiar with what happens in this case….you essentially eat broccoli soaked in oil….oops!
What I love about roasted broccoli (and really any vegetable) is that it is a great side dish, salad accompaniment, and snack. I popped these bad boys in my mouth throughout the day and they’re filling and full of great ingredients, so it’s guilt free.
Another thing I did wrong when roasting vegetables is knowing when they were done. All recipes say “when brown and crispy” but that never really helped. Pictures help me, so to give you a good idea as to when to get these bad boys out of the oven, please see below.
Now you will see what they look like all finished. Still keeps that bright green color, but has the browning along the edges that makes it crisp!
1 pound broccoli, cut into florets
2-3 Tbsp olive oil
1/2 Tbsp Lemon Juice
3 garlic cloves, minced
Freshly ground black pepper
1/8 teaspoon garlic powder
Red pepper flakes (optional)
1/8 cup grated Parmesan cheese, or to taste (optional)
- Preheat the oven to 425°F.
- In a large bowl toss the broccoli florets, garlic, garlic powder, salt, olive oil and lemon juice until lightly coated
- Arrange the broccoli florets in a single layer on a greased or parchment lined baking sheet. Roast for 16-20 minutes, until cooked through and nicely browned. Flip halfway through roasting for even browning.
- Put the roasted broccoli back in the bowl and toss with freshly ground black pepper, red pepper flakes, and grated parmesan cheese if using.