To roast broccoli, start by preheating the oven to around 425°F (220°C). Cut the broccoli into evenly sized florets to ensure even cooking. Toss the broccoli florets with olive oil, garlic (fresh or powder), salt, and pepper. Spread them out in a single layer on a baking sheet, making sure not to crowd them to avoid steaming. Roast in the oven for about 15 to 22 minutes until the edges are golden and the stems are crisp-tender, tossing halfway through for even roasting. Optional finishing touches include sprinkling with freshly grated Parmesan cheese and a squeeze of lemon juice for extra flavor.
Key tips:
- Dry broccoli thoroughly after washing to get crispiness.
- Use a high oven temperature (around 425°F to 450°F) for best results.
- Don't overcrowd the baking sheet; use two pans if necessary.
- Frozen broccoli should be roasted at a slightly higher temperature (450°F) and longer time (25-30 minutes), but it won't get as crispy as fresh broccoli.
This method creates crispy, flavorful roasted broccoli that is tender on the inside with nicely browned, slightly crispy edges.
