You probably already know that broccoli is a nutritional powerhouse. It's loaded with vitamin C, folate, potassium, and iron, and other cool vitamins and minerals. It helps keep your eyes, skin, and heart healthy, it's good for keeping blood sugar low, and it's high in fiber and naturally low carb.

I gotta laugh at a bit at this recipe though because I've been eating "burnt" food for years. Slightly burning vegetables is a way of life for me. I seriously love the taste and texture of slightly charred vegetables, and other foods. And all you really need is some olive oil, salt, and maybe lemon or other spices if you're feeling adventurous. Garlic powder and a bit of paprika can spice and brown the broccoli well. Another option, if you do dairy, is to sprinkle Parmesan cheese across the roasted broccoli before devouring.

All that said, if you have digestive challenges, roasted broccoli is not easy to digest and probably not a good choice. Instead, I recommend steaming the broccoli until very tender and then maybe add a drizzle of lemon juice. Or, try a broccoli soup recipe that is easier on your digestive system:

Crispy Roasted Broccoli Tips

Don't wash the broccoli. I don't wash the broccoli because it's clean when I buy it fresh from my market. If you do wash it, dry it well. Wet broccoli will not brown and crisp well.
Slice the stalks off the whole tree and then break the trees apart with your hands. Slicing the trees makes all the leaves fall off.
Save the stalks for soup or broccoli rice. I give the stalks to my dog, but you can also use them to thicken soup stock or pulse them in a food processor to rice them.
Cut the florets about the same size. Similar-sized pieces will cook at a similar rate, so make sure your florets are all about the same size. It's ok if there are a few that are smaller because they're tasty too, but don't go big.
Spread the florets out across the baking sheet, giving each floret space so it doesn't touch any others. This is to prevent them from steaming and to help them get brown and crisp.

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Crispy Roasted Broccoli

For even more flavor, slice up a lemon and add it to the roasting pan. Roasted lemons are the bomb. Squeeze them over the broccoli for even more flavor.

You'll need 2 half sheet pans for this recipe so you have enough space between each broccoli floret.

And of course feel free to add spices if you're feeling adventurous. Garlic powder and a bit of paprika can spice and brown the broccoli well. Another option, if you do dairy, is to sprinkle Parmesan cheese across the roasted broccoli before devouring.

Don't wash the broccoli. I don't wash the broccoli because it's clean when I buy it fresh from my market. If you do wash it, dry it well. Wet broccoli will not brown and crisp well.

Slice the stalks off the whole tree and then break the trees apart with your hands. Slicing the trees makes all the leaves fall off.

Save the stalks for soup or broccoli rice. I give the stalks to my dog, but you can also use them to thicken soup stock or pulse them in a food processor to rice them.

Cut the florets about the same size. Similar-sized pieces will cook at a similar rate, so make sure your florets are all about the same size. It's ok if there are a few that are smaller because they're tasty too, but don't go big.

Spread the florets out across the baking sheet, giving each floret space so it doesn't touch any others. This is to prevent them from steaming and to help them get brown and crisp.

Servings: servings

Calories: 93kcal

Ingredients

4 cups broccoli florets about 2 large heads of broccoli
2 tablespoons olive oil or other oil
⅛ teaspoon salt

Instructions

Preheat your oven to 425°F and prepare a baking sheet with parchment paper.
In a bowl, toss the broccoli florets with olive oil and salt.
Spread the florets across the baking sheet, leaving space between florets so they crisp instead of steam bake.
Bake for 20 minutes, until the florets are browned and crisp around the edges.
Serve warm.