Crispy Roasted Broccoli

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Crispy Roasted Broccoli

Crispy roasted broccoli that's nothing like the mushy frozen stuff. Caramelized edges with almost-burnt florets. It's like popcorn hot from the oven. You'll find yourself eating it straight off the baking sheet.

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Keyword: broccoli, oven roasted, under 60 minutes

Servings:

Calories: 101kcal

Author: Ali Mairet

Equipment

13 x 18-inch rimmed baking sheet

Ingredients

1 pound broccoli florets about 2 bunches or crowns
2 tablespoons canola or vegetable oil
¼ teaspoon Diamond Crystal kosher salt
Freshly Ground Black Pepper

Instructions

Preheat the oven to 425℉.
Trim the broccoli into 1½-2 inch pieces.
On a rimmed baking sheet, toss the broccoli with the oil. Spread on the baking sheet in a single layer.
Roast until the broccoli is crisp, about 30 minutes.
Remove the baking sheet from the oven. Season with kosher salt and pepper. Toss to combine. Serve hot or at room temperature.

Video

Notes

To Scale:

Use 2 sheet pans to double or 3 sheet pans when tripling this recipe. After 20 minutes of cooking, rotate the pans to different rack heights in the oven.

To Store:

Room Temperature: You can also cook, cool, and store them on the same cookie sheet and return the cookie sheet to the oven to reheat before serving if it is within 2 hours.

Refrigerator: Allow them to come to room temperature on the cookie sheet before transferring to a covered container in the refrigerator for up to 3 days.

Freezing is not recommended because their texture will turn mushy.

To Make Ahead:

Up to 2 days before: Trim and prep the broccoli florets. Store, covered, in the refrigerator.

To Reheat:

This is best fresh out of the oven, but roasted broccoli can be reheated until it's crispy again. If the broccoli is refrigerator cold, bake at 350°F for 7-8 minutes. If the broccoli is at room temperature, bake for 5 minutes.

Nutrition