Roasted Broccoli



  • Fresh broccoli, 1-2 bunches (I use 2 bunches for my family of 6)
  • 2 tablespoons olive oil
  • salt to taste


  • Preheat oven to 375 degrees
  • Chop broccoli into florets, all roughly the same size
  • Place florets in large baking dish or on a baking sheet
  • Drizzle 2 tablespoons olive oil over broccoli and toss to coat
  • Salt to taste
  • Roast 15 minutes, toss gently, then roast another 5-10 minutes, or until edges of broccoli are crispy and brown
  • Notes……the crispy is where it gets really, really good.  Do not be afraid to let the broccoli roast until almost burned.  Actually, a few burnt edges is just about perfect.


3 thoughts on “Roasted Broccoli”

  • Yesterday I found myself with the final leftovers of a veggie tray that included broccoli and cauliflower. Usually I just eat these raw as I’m not a fan of their texture when steamed. I was putting some potatoes and carrots in the oven though and, remembering this post, I decided to add the broccoli and cauliflower to the pan. Wow! I loved the result! For once I actually enjoyed eating my broccoli;) I’ve shared the idea with everyone I know and they are all excited to try it too.
    Thanks for sharing!

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