My oven temperature is directly related to the weather. Seriously, when outside temperatures drop I abandon 350 degrees Fahrenheit and crank my oven well into the 400s. It’s roasting time — time for baking sheets lined with chopped veggies ready for a turn in a hot, hot oven that will give them the crisp edges and soft, creamy centers that quick and simple side dishes are made of.
Roasting is typically reserved for potatoes or other root vegetables, but tender broccoli crisps wonderfully and has a delicious, rich flavor when roasted.
To roast broccoli, preheat your oven to 400 degrees Fahrenheit. Rinse broccoli and remove the tough, woody stems. Cut the florets into 2-3 inch pieces. It’s important that they’re about the same size for even cooking. Drizzle the broccoli with olive oil, salt and pepper and toss until evenly coated.
Arrange broccoli in an even layer on a rimmed baking sheet (to catch any juices or oils released during cooking). Line the sheet tray with parchment or foil for easy clean up.
Roast broccoli until fork-tender and brown around the edges. Roasted broccoli is tasty on its own but you can add additional flavor by tossing the broccoli with minced garlic, chopped herbs or spices or my favorite freshly-grated Parmiggiano Reggiano cheese.
- 1¼ pounds broccoli florets, tough stems removed
- 2 cloves garlic, minced
- 2-3 tablespoons olive oil
- 2 tablespoons grated parmiggiano reggiano cheese
- Salt and pepper, to taste
- Preheat oven to 400 degrees Fahrenheit.
- Place broccoli and garlic in a large bowl. Drizzle with olive oil and toss until broccoli is evenly coated.
- Spread broccoli out evenly on a baking sheet and roast until fork tender, about 25 minutes.
- Remove from oven and sprinkle with cheese, salt and pepper, to taste.