How to Cook Perfect Roasted Broccoli.
Serves 2–4 · Prep: 3 min · Cook: 18–22 min
Make It
Preheat the oven to 425°F (220°C).
Wash and thoroughly dry 1 large head of broccoli. Cut into medium florets and slice the stems if using.
Toss with 1–2 Tbsp olive oil or avocado oil, sea salt and black pepper, or spray the sheet and the broccoli with avocado oil.
Spread on a baking sheet in a single layer with space between the florets.
Roast 18–22 minutes, flipping once halfway, until the edges are crisp and the centres tender.
Notes
Dry the broccoli properly and do not crowd the pan. Wet or crowded broccoli steams instead of roasting, and you lose the crisp edges.
Cut the florets to a similar size so they finish together. Smaller pieces crisp faster.
Finish with lemon juice, chilli flakes, garlic powder, or a sprinkle of grated parmesan.
Reheat in a pan or the oven. The microwave softens the edges.
Roast double and toss the extra into tomorrow's No B.S. Salad, or cook the protein alongside with Sheet Pan Meals.
Counts as Non-Starchy Veggies at 2–3 cups.
