Roasted Broccoli

Do you have any most loved broccoli recipes? I love it in pretty much anything – broccoli salad, frittatas, pasta, and so forth – yet my #1 method for eating broccoli may be the easiest: roasted!

Roasted broccoli is so simple to make, and the florets emerge from the broiler delectably brilliant brown, fresh, and delicate. I struggle not eating them generally straight off the sheet skillet, but at the same time they’re an awesome expansion to a wide range of plans and a yummy side dish all alone.

Instructions to Roast Broccoli

Making amazing broiled broccoli couldn’t be simpler! This is the thing you want to do:

In the first place, preheat the broiler to 400 and line a rimmed baking sheet with material paper.
While the broiler heats up, break a head of broccoli into equally estimated florets. Spread them on the baking sheet in a solitary layer.

Throw the broccoli florets with olive oil and season with salt and pepper. Move them to the hot broiler and heat for 15 to 22 minutes, until the florets are cooked and fresh around the edges.

That is all there is to it! You can likewise cook Meyer lemon parts alongside the broccoli. Right when they emerge from the broiler, press the cooked lemon juice over the florets. Then, at that point, finish them with a major sprinkle of red pepper drops. Serve warm, and appreciate!

Simple Roasted Broccoli Recipe Tips

Wash AND dry your veggies. After you wash your head of broccoli, make a point to get it dry before you throw it with the oil. A little dampness is alright, however assuming that it’s too wet when it goes in the stove, it will not get brown and fresh.

Try not to fear the salt. Nobody loves dull broccoli, so salt yours liberally. I sprinkle mine with ocean salt prior to simmering and afterward add more, to taste, after it emerges from the stove.

Slice your florets to a comparative size. Comparable estimated pieces will cook at a comparable rate, so ensure your florets are about a similar size. You don’t believe that little ones should consume before bigger ones become delicate!

Try not to allow things to become excessively busy! On the off chance that the florets are excessively near one another on the sheet skillet, they will steam in the stove, and they will not get brown and fresh. Make a point to spread your florets in an even layer with a little space between every one.

Try not to throw the tail! Slash it and meal it right alongside the florets, save it to make soup, or heartbeat it into broccoli rice. Squander not, need not!


  • 12 ounces broccoli florets
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • Meyer lemons, halved, optional
  • Red pepper flakes, optional


  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Place the broccoli florets and lemon halves on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet.
  3. Roast 15 to 22 minutes or until browned around the edges. Squeeze a little lemon juice onto the broccoli and sprinkle with red pepper flakes, if desired.
Publishing has always been my favorite past times. I'm happy to call EMF my home.