Most roasted broccoli comes out of the oven limp and pale.
The fix has nothing to do with fancy ingredients. Heat, space, and dry florets do the work.
This version goes into a hot 425 F oven, gets room on the pan, and comes out with charred edges and a tender bite. A squeeze of lemon at the end wakes the whole thing up.
It takes 25 minutes start to finish. Make it once and it becomes the side you reach for without thinking.
Crispy Roasted Broccoli
Six ingredients. One sheet pan. Twenty minutes. Broccoli that comes out crispy at the edges and tender in the middle, finished with a squeeze of lemon. This is the side dish that makes weeknight dinner feel handled.
Ingredients
- 1 lb broccoli florets cut into even bite-size pieces
- 2 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 lemon juiced
- 2 tbsp grated parmesan optional
Instructions
- Heat the oven to 425 F. Line a large baking sheet with parchment paper.
- Pat the broccoli dry. Wet broccoli steams. Dry broccoli crisps.
- In a large bowl, toss the florets with olive oil, salt, and pepper until every piece is lightly coated.
- Spread in a single layer on the sheet, cut sides down, with space between the pieces. Crowding is the enemy of crispy edges.
- Roast 18 to 22 minutes, flipping once halfway, until the edges are deeply browned and the stems are tender.
- Squeeze the lemon over the hot broccoli. Sprinkle with parmesan if using. Serve right away.
Notes
Cut the florets the same size so they finish together. Leftovers keep 3 days in the fridge and are good cold in a grain bowl. Swap the parmesan for red pepper flakes if you want heat instead of salt.
