Simple roasted vegetables are my favorite kind of vegetables. There’s something about some oil, some salt, and some heat that transforms an otherwise so-so vegetable into a crispy cooked thing of culinary art.
Roasted broccoli is something I make weekly. I like to make at least a few sheet pans of it and eat it for the next several days mixing and matching it with different meals.
You don’t need a fancy recipe and you don’t need many ingredients. All you need is a head of broccoli, chopped into bite sized pieces, a splash of oil (olive in my choice but avocado, coconut, or ghee all work well too), and a pinch or two of salt. Spread on a parchment lined baking sheet and you are ready to go.
Roast at 375 or 400 for 20 minutes. It helps to stir once about 10 minutes in, but in all honesty, I don’t bother doing this. They still get toasty brown on the bottom.
A few tips:
- Cut the veggies uniformly so they cook at the same rate.
- Make sure not to crowd the baking sheet because the magical browning happens when the veggie touches the pan.
This method works with almost any veggie. My favorites to cook in this way are cauliflower, onion, carrots, and sweet potatoes. They require different amounts of time but the procedure is the same.
Having some roasted broccoli (or an array of roasted veggies) in the fridge makes pulling together a health meal so incredibly fast. Plus it just tastes good like this.
Keep it simple in the kitchen, because, when roasted, broccoli is a star.