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.

Quick tips: Don't wash the broccoli; slice the stalks off the whole tree and then break the trees apart with your hands; save the stalks for soup or broccoli rice; cut the florets about the same size; spread the florets out across the baking sheet, giving each floret space so it doesn't touch any others.

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.

Nutrition