We have tended to avoid broccoli, both in the grocery story and in our cooking. Too often the stalks you find in the grocery store are dull looking, limp things that taste of dieting and regret. Recently though we enjoyed roasted broccoli at a favorite restaurant and it was a bit of a revelation. After trying it a few times at home here’s my go-to technique.
Prep time: 5 minutes
Total time: 30 minutes
- 1 1/2 lbs. fresh broccoli
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3 Tbsp. olive oil
- 1 lemon, zested and juiced
- Place a rack in the center of the oven and preheat the oven to 425°F.
- Cut the florets off the the broccoli stalk; cut florets into bite-sized pieces. Remove the about 1/2″ from the end of the stalk. Using a vegetable peeler remove a layer from the stem and then slice the stem on a bias into bite-size pieces.
- Toss broccoli pieces with oil, salt and pepper. Scatter onto a rimmed baking sheet, leaving some space between pieces.
- Bake for 20-25 minutes, tossing broccoli half-way through baking. Broccoli is done when a fork can easily pierce a floret.
- Transfer roasted broccoli to a serving bowl. Toss with lemon zest and juice. Adjust salt and pepper as desired.
Any number of flavorful condiments can be used with roasted broccoli to up the flavor profile. Replace the lemon with Worcestershire sauce, soy sauce, toasted sesame oil (add some sesame seeds for good measure), fish sauce, or sauteed garlic and red pepper flakes.
When cooking for just the two of us I have used an oven-safe stainless steel skillet rather than a baking sheet. As long as the skillet isn’t crowded it’ll work fine.