Easy Oven Roasted Broccoli Recipe

Oven Roasted Broccoli (Best Ever!) One Happy …

WEBAug 28, 2019 · Toss the broccoli until it is evenly coated with the oil. Spread out again into a single layer. Roast on the middle rack of the …

Rating: 4.4/5(71)
1. Preheat oven to 425° F.
2. If using heads of broccoli, wash, dry thoroughly and then cut into 1 1/2-inch florets. It's important that the broccoli is thoroughly dried. So, make sure to shake all the water out and pat dry with a paper towel. I prefer to use pre-washed, pre-cut florets to avoid having to wash and dry the broccoli.
3. In a small mixing bowl, mix 2 tablespoons of the olive oil with the garlic, pepper, red pepper flakes, and salt. Set aside.
4. Spread the broccoli out into a single layer on a rimmed baking sheet and drizzle with the other 2 tablespoons of olive oil. Toss the broccoli until it is evenly coated with the oil. Spread out again into a single layer.

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Roasted Broccoli with Smashed Garlic Skinnytaste

WEBAug 16, 2023 · Preheat the oven to 425°F and line a baking sheet with parchment paper. On the prepared baking sheet, toss the broccoli …

Rating: 4.9/5(24)
1. Preheat oven to 450°.
2. In a baking dish combine broccoli, olive oil, garlic, salt and pepper.
3. Roast broccoli about 20 minutes, until broccoli is browned and tender.

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Roasted Broccoli – WellPlated.com

WEBMar 21, 2024 · Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat. Spread the …

1. Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
2. Prep the stem: Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about ¼ inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem’s core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and ½-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
3. Cut the crowns into large, flat florets: If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems. (See photos in the blog post for guidance).
4. Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.

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