Oven Roasted Broccoli

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Oven Roasted Broccoli - ButterYum

I love to roast vegetables and this broccoli is a family favorite.  The teens absolutely devour it - I can even get away with putting a platter full on the table for them to nibble on while doing their homework.  How's that for a healthy after school snack?  Frozen broccoli won't work here so be sure to get fresh.  I can buy 3-pound bags of fresh pre-cut florets at Costco for $5; enough to fill 4 sheet pans. 


Cut the florets in half and place them cut side down on a sheet pan that has been spritzed with olive oil (I roast veggies so often that I have a dedicated roasting pan).  Spritz the top of the florets with oil and sprinkle with salt and pepper.
  Pop the pan into a preheated 425F oven for 12-15 minutes, or until the broccoli starts to caramelize.

Mmmmmm.  Look at all that toasty goodness.

 Pile them up on a platter and watch them disappear.  
Oven Roasted Broccoli
serves 4-6
Printable Recipe

1 head fresh broccoli florets, cut in half
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
olive or canola oil spray
optional - grated Parmesan and crushed red pepper flakes

Preheat oven to 425F and place a rack in the center position.  Spray surface of sheet pan with olive or canola oil spray.  Arrange broccoli halves evenly on sheet pan, cut side down.  Spritz the broccoli with a little more oil.  Sprinkle the salt and pepper evenly over the broccoli.  Bake for 12-15 minutes, or until the edges start to brown and caramelize.  If desired, sprinkle with freshly grated parmesan and/or crushed red pepper flakes.  Enjoy hot or cold.