I love broccoli! Like, I L.O.V.E. it…A LOT! It was always my favorite vegetable as a kid. I would always take seconds if they were available and I’d steal the little trees off of my dad’s plate when it was stir-fry night. I just love it!
I’m not sure how you all grew up eating broccoli, but I grew up with my mom steaming it with salt and pepper and topping with some cheddar cheese, which is how I always used to make it. I say used to, because when I roasted broccoli for the first time, I got weak in the knees. The vegetable I was already head over heels in love with just got better being roasted in the oven. I should have known better. I haven’t met a vegetable that doesn’t like being roasted in the oven.
It’s super easy too! Here, let me show you with these nifty pics I took!
Wash your broccoli and chop it up into florets and throw them on a baking sheet that’s covered in aluminum foil. (I heart aluminum foil because it makes clean-up is a cinch!)
- Pre-heat oven to 425 degrees. Line a large baking sheet with aluminum foil. Scatter chopped florets on baking sheet.
- Drizzle with olive oil, salt and pepper and toss together with your hands to ensure even coating.
- Place baking sheet in the oven and roast for 15-20 minutes or until broccoli is tender and the bristles have started to turn a nice toasty brown.
- Remove from oven and gently toss with a spatula and serve immediately.