Perfect Roasted Broccoli
Roasted vegetables are my favorite way to make vegetables. The flavors are clean, the colors are vibrant, and the taste is amazing. Vegetables just don't get any better. As if that is not enough there is no end to the list of vegetables you can roast, beets, sweet potatoes, fennel, endive, radicchio, potatoes, cauliflower, mushrooms, carrots, tomatoes... You get the idea.
One of the principal reasons I roast vegetables so much, apart from the amazing flavor, is that steaming, boiling and to a lesser degree sauteing all cause a substantial loss of the nutrients in the vegetables, as compared to roasting them.
Roasted Broccoli With Extra Virgin Olive Oil
- Yield: 3 servings
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Large mixing bowl
- half-sheet pan - this is a standard baking pan for home ovens
- 1 head broccoli, cut into florets
- Extra Virgin Olive Oil, enough to coat broccoli
- Kosher Salt, to taste
- Fresh cracked pepper, to taste
- Preheat Oven to 375° F (190° C)
- In a large mixing bowl toss florets with olive oil, salt, and pepper, to taste.
- Transfer to a parchment lined half-sheet pan. Arrange the florets so they are in a single layer.
- Place pan in center rack of oven, reduce heat to 350° F (175° C), and roast until done, about 20 to 30 minutes.
- Florets should be crisp and the stems should just be crisp tender.