Ever have one of those days where despite planning really well you still have no idea what you want for dinner or as a side dish? You know what I’m talking about, you open the fridge, stare into it and do a little side to side dance while hating everything you see in there because it’s just not as yummy as the one thing you don’t have?
When that moment happens I need you to reach into your fridge and snag the fresh broccoli I know you have hiding in the back, because 90% of us hide that fresh broccoli for some reason … maybe it’s a childhood thing? Why am I asking you to snag that broccoli? Because I’m about to make all the broccoli haters turn into broccoli’s #1 fan in a matter of one blog post! And for all you already-broccoli fans, this is about to become your new favorite way to nom on your favorite veggie!
Let’s talk about the taste: Roasted Broccoli to me ends up tasting somewhere between awesome and wow – I’m serious, it reminds me of a chip if I let it get crunchy enough, but way more flavorful + healthy! I’m convinced if my parents made broccoli this way when I was a kid I wouldn’t have had any reservations about eating it! Ok …. maybe I’d still have a few but you get what I mean!
The best part is that it’s a quick side dish to prep and cooks while you make everything else, plus — it’s two ingredients, three if you count salt + pepper as an ingredient. Actually – you could prep this by cutting the broccoli into florets a day or two before you needed to roast it to save you even more time the day of! Which makes it go from easy to super easy!
For all my frozen veggie friends out there, sadly – this is one of those rare times you can’t use frozen broccoli. Because it was frozen, it has a higher water content so the broccoli will just burn instead of roast š – but don’t worry, this is worth the little bit of extra work I promise!
And here are just a few tips…
Pro tip #1: When cutting the broccoli into florets {florets = fancy term for pieces of broccoli without the big ol’ stem attached} use a smaller pairing knife instead of your big kitchen knife. You’ll be able to get better size florets and have more control when cutting!
Pro tip #2: When buying the fresh broccoli, get broccoli crowns instead of a bunch – a bunch has the big stem attached to it so when it gets weighed {if the price is per pound} you’re paying mainly for stem! If you get the crowns you’ll get more floret action, which means more roasted broccoli in your tummy action!
Pro tip #3: Like most things when you roast, this shrinks in size – so plan on making extra your first time as a just in case! You can store the leftovers if you have any and eat them tomorrow with breakfast or lunch so nothing will go to waste!
And this is seriously best served with a side of paleo mayo for dipping! Don’t ask why, it’s just my favorite way to eat it! So go snag yourself some broccoli and dive into this oh-so yummy side dish ASAP!
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Roasted Broccoli
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 mins
Print Recipe
Pin RecipeIngredients
- 2-3 fresh broccoli crowns, rinsed and cut into florets
- olive oil
{or your favorite roasting veggies oil} - salt + pepper
Instructions
- Pre-heat your oven to 400
- Put your florets on a large baking sheet, drizzle with a little bit of olive oil and sprinkle on some salt + pepper
- Mix it all around with your hands and lay it out in a single layer
- Roast for 20-30 minutes until the broccoli is starting to get a little crispy and done to your liking
Once it’s starting to look almost done keep a really close eye on it, nothing smells or tastes worse than burnt broccoli! - Serve and Enjoy!
Happy Thursday!
xoxoxo
Liz-
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