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Oven Roasted Broccoli
Oven roasted broccoli is the perfect side dish for your next meal. It is perfectly crispy, does not get soft, and has fantastic flavor because of the olive oil and sea salt.
Ingredients
- 6 cups broccoli florets, chopped (About 2 heads.)
- 2 tablespoons olive oil or avocado oil (Enough to coat the pieces.)
- Salt to taste (Start with a healthy pinch and add more after roasting.)
Instructions
- Preheat the oven to 450°F.
- Cut the florets off of your broccoli heads in evenly bite-sized pieces. Place on a rimmed sheet pan. Add the oil and a pinch of sea salt to the broccoli and toss until coated. Spread the broccoli out evenly on the pan, making sure the florets don't touch.
- Cook on the middle rack for about 13-15 minutes, shaking or flipping the broccoli once or twice, until the broccoli is starting to get crispy and a little browned.
- Taste and season with more salt as needed.
Notes/Tips
- It's important to cut the pieces into roughly the same size, ideally about 1 inch or so.
- Tip: Cover the pan with parchment paper or foil for easier clean up.
- In addition to salt, I often sprinkle the oiled broccoli with ground black pepper and garlic powder before roasting.
Nutrition
Serving: 1 cup | Calories: 72 kcal (4%) | Carbohydrates: 6 g (2%) | Protein: 3 g (6%) | Fat: 5 g (8%) | Sodium: 30 mg (1%) | Fiber: 2 g (8%) | Sugar: 2 g (2%)
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