If you have a hard time getting the kids to eat their veggies, try our Oven Roasted Broccoli Recipe. My kids eat the entire pan of broccoli in one sitting!
ROASTED BROCCOLI
If you want to feed your kids and yourself more veggies, you HAVE to try our Roasted Broccoli Recipe. It is seriously so good! You will want to eat an entire pan of it by yourself. This is the recipe that my kids always want to make when we have fresh broccoli on hand. For years we just steamed our broccoli and then we gave roasted broccoli a try and it has been in our favorite recipe collection ever since.WHAT IS THE BEST WAY TO PREPARE BROCCOLI?
Since vegetables don’t come in contact with cooking water during steaming, more vitamins are retained, so steaming is one of the best ways to eat your vegetables. Dry cooking methods such as grilling, roasting and stir-frying also retain a greater amount of nutrients than boiling. Contrary to popular belief, microwaving doesn’t kill nutrients in vegetables. If you are having a hard time getting the kids (or yourself) to eat more vegetables, try roasting them…it gives the vegetables a lot more flavor and you just may get the kids to eat them…which is always a win.IS ROASTING VEGETABLES HEALTHY?
There has been some debate about whether or not roasting vegetables is healthy for you. Or that when roasted, vegetables lose their nutrients. Cooking vegetables does lower levels of some nutrients, especially water-soluble vitamins like C and some B vitamins. But cooking vegetables can also make some nutrients easier for the body to absorb. So if roasting vegetables makes it so you eat more veggies, I think the benefits of eating vegetables outweighs a few nutrients that might be lost in the cooking process. But, go easy on the oil, which is high in calories and fat.ROASTED BROCCOLI SUPPLIES
- Jelly Roll Pan
- Olive Oil dispenser
- Garlic Press
- pastry brush
- kitchen hand towel
- chambray pot holder (pictured)
- Knife Set (my favorite knives)
OVEN ROASTED BROCCOLI VIDEO
HOW TO ROAST BROCCOLI
- Preheat the oven to 450-475 degrees F. (Depends on how hot your oven cooks).
- Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
- In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
- Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.
- Transfer the broccoli to a serving tray or plate, toss gently with the lemon juice and top with the grated asiago cheese. Garnish with fresh lemon zest. Serve hot or at room temperature.
- Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days. The best way to reheat is to pop in the oven to make them crispy.
ROASTED BROCCOLI RECIPE
Roasted Asiago Broccoli
Ingredients
- 1 ½ pounds broccoli crowns about 2 heads
- ¼ cup extra virgin olive oil
- 4 garlic cloves pressed
- 1 pinch dried red pepper flakes
- ½ teaspoon kosher salt
- 3 tablespoons raw sliced almonds (optional)
- 2 teaspoons freshly squeezed lemon juice
- 2-3 tablespoons asiago cheese freshly grated (or parmesan)
- zest of half a lemon
Instructions
-
Preheat the oven to 475 degrees F.
-
Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
-
In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
-
Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.
-
Transfer the broccoli to a serving tray or plate, toss gently with the lemon juice and top with the grated asiago cheese. Garnish with fresh lemon zest. Serve hot or at room temperature.
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Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.
Recipe Notes
The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, you can reduce the oven temperature by 10 to 15 degrees Fahrenheit and adjust cooking time as necessary.
OTHER VEGETABLE RECIPES
- Garlic Parmesan Roasted Asparagus
- Spring Veggie Pasta Salad
- Garden Fresh Vegetable Recipes
- Cold Tortellini Salad
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Becca says
My kids gobbled it up! Thank you!
So glad they enjoyed it!!
Yum, yum!! Roasted broccoli is so good & especially when you add cheese! My kids even love it!
I agree! The cheese takes it up a notch or two!
I do this with cauliflower, too! Just a drizzle of olive oil & a sprinkling of sea salt & cracked black pepper! So good! We all love it.
Jen-That sounds tasty too. I will have to try that out.
Roasted broccoli is one of my favorite ways to eat broccoli!! It just brings out the flavor, especially when it’s loaded with these seasonings!
Kristyn- It is so good!
Oh, how I love roasted broccoli!! I like adding a little more red pepper flakes, but other than that, this recipe is delicious & makes the tastiest broccoli!
Natalie- I love roasted broccoli too!
My family and I love broccoli. Baking it with these yummy ingredients, is like ‘icing on the cake.’ On the table for dinner tonight. Thanks for sharing
Ivory- It really is so good!