Roasted Broccoli

If you're looking to eat more greens, it's time to put roasted broccoli on the list of vegetable side dishes to try! Broccoli gets a bad rap, especially as a simple steamed vegetable—if it's the slightest bit overcooked it can taste a soggy and sad. On the contrary, when tossed with olive oil and roasted, all of the tiny little buds on the broccoli florets get delectably crispy, trapping salt and pepper for a surprisingly crunchy and satisfying bite. Dip it in ranch dressing and you're practically eating a french fry, right?!

How do you roast broccoli?

Start with broccoli florets: Purchase them pre-cut or cut them from a whole head of broccoli. When starting with the whole head, be sure to cut the florets into equally sized pieces and leave about 2 inches of the tender stem on. Place the florets on a sheet pan lined with aluminum foil and toss with olive oil, salt, and pepper. Lining the pan with aluminum foil first allows for easy clean-up, without affecting how the broccoli roasts because foil conducts heat the same way as a sheet pan. At 425°, a pan of broccoli will take 15 to 20 minutes to roast. Once cooked, tossing the crispy florets with parmesan cheese or lemon juice adds more layers of flavor, but tossing with 1 tablespoon of soy sauce or 1 teaspoon of sesame oil also gives a nice twist.

Is roasted broccoli still healthy?

Though roasted broccoli uses some fat to promote browning and retain moisture in the oven, it certainly can still be considered a healthy and nutrient-dense side dish!