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.
