Oven Roasted Broccoli Recipe
Fresh broccoli roasted with olive oil, salt, and black pepper until the edges are golden and the stems are tender. An easy vegetable side dish for weeknight dinners or Sunday supper.
Servings: 4
Calories: 63kcal
Equipment
- 1 Sheet pan
- Parchment paper
Ingredients
- 1 large head fresh broccoli, chopped into florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
- Wash the 1 large head of broccoli and cut it into evenly sized, bite-sized florets. Pat thoroughly dry.
- Place the broccoli on the prepared sheet pan. Add the 2 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon black pepper, then toss until evenly coated. Spread into a single layer without overcrowding.
- Roast for 15 minutes, then toss. Continue roasting for another 10 to 15 minutes, until the edges are golden brown and the stems are tender when pierced with a fork.
- Remove from the oven and serve warm. Add lemon juice or parmesan if desired.
Notes
- Dry the broccoli thoroughly after washing to help the edges brown.
- Cut the florets into similar sizes for even cooking.
- Leave space between the florets. Use two sheet pans if doubling the recipe.
- Begin checking after 25 minutes total, smaller florets may cook faster.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven, skillet, or air fryer until warmed through. Microwaving gives a softer texture.
Nutrition
Calories: 63kcal | Carbohydrates: 0.2g | Protein: 0.03g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 291mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 1mg | Iron: 0.1mg
