ROASTED BROCCOLI
How to make perfect crispy Roasted Broccoli in the oven. Top with Parmesan and lemon or enjoy it just as is. A fast, healthy side dish!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
- Prep the stem: Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about ¼ inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem's core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and ½-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
- Cut the crowns into large, flat florets: If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems. (See photos in the blog post for guidance).
- Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
- Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
- Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans' positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 146 kcal, Carbohydrate 13 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Fiber 5 g, Sugar 4 g
OVEN ROASTED BROCCOLI
After oven roasting asparagus, green beans, cauliflower I thought WHY NOT BROCCOLI. The result is crispy on the outside, tender on the inside and a great new way for me to enjoy one of my favorite veggies. Hope you like it too. The garlic is smashed and diced to get as much garlic flavor as you can from each clove.
Provided by riffraff
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat to the oven to 400°F.
- Mix together the oil, garlic, red pepper flakes, salt and pepper.
- Toss together the broccoli and the oil mixture in a large bowl.
- You may have to adjust the oil a bit if your bunch of broccoli is smallish.
- You don't want it swimming in oil on the cookie sheet.
- Put broccoli on cookie sheet.
- Place in the oven for about 10-15 minutes.
- Be sure and check often to make sure it's not burning, you want it to caramelize but not burn.
- If you don't like al dente broccoli, cook a little longer.
- I usually remove after 10-15 minutes.
- When the broccoli is as done as you like remove from the oven and toss with the cheese.
Nutrition Facts : Calories 400.4, Fat 31.7, SaturatedFat 6, Cholesterol 11, Sodium 292.5, Carbohydrate 21.7, Fiber 8, Sugar 5.3, Protein 13.6
CRISP ROASTED BROCCOLI
I hated broccoli growing up and still only like it in a very few ways. This is by far my family's favorite.
Provided by Baking Barb
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven and a baking sheet to 375.
- Cut broccoli into florets, the smaller the size the quicker it will cook and crispier it will be.
- Toss florets with olive oil to coat.
- Add remaining ingredients and toss well.
- Spread into a single layer on the hot baking sheet.
- If desired sprinkle additional parmesan cheese and black pepper on top.
- Bake for 10-12 minutes for small florets or 15-20 for larger pieces.
EASY ROASTED BROCCOLI
Easy roasted broccoli. My favorite part is the roasted sliced stem pieces.
Provided by karenatlincoln
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
- Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 6.5 g, Fat 3.7 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 71.2 mg, Sugar 1.7 g
CRISPY CHEESY ROASTED BROCCOLI
This roasted broccoli recipe is the mother of all healthy side dishes recipes!
Provided by The Chunky Chef
Categories Side Dish
Time 18m
Number Of Ingredients 7
Steps:
- Preheat oven to 500 F degrees. Line a large rimmed baking sheet with foil or parchment paper and set aside.
- To a large mixing bowl, add broccoli florets and olive oil, giving it a toss with your hands to fully coat the broccoli with the oil. Add pepper and salt and toss again to combine.
- Transfer broccoli to prepared baking sheet and bake 8 minutes. While broccoli is baking, combine cheese and panko in a small bowl.
- Remove baking sheet from oven and sprinkle broccoli with cheese/panko mixture. Spray quickly with a little cooking spray and return to oven for 3-5 minutes, until cheese is melted and a bit crispy.
- Can be served from the baking sheet or alternatively, after broccoli is finished with the first 8 minute bake, transfer broccoli to a large casserole dish. Top with cheese/panko and bake 3-5 minutes and serve directly from the dish. Just make sure the casserole dish is oven safe at 500!
Nutrition Facts : Calories 113 kcal, Carbohydrate 8 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 285 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CRISPY CHEESY ROASTED BROCCOLI RECIPE
This cheesy roasted broccoli recipe is the thing of side dish dreams! Easy to make with just a handful of ingredients, it's perfect to serve as part of your Thanksgiving or holiday meal, and quick enough to be part of a weeknight dinner.
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 450°F and set a large, rimmed sheet pan on the middle rack in the oven (while the oven heats).
- While the oven preheats, bring a large pot of water and 1-teaspoon salt to boil.
- While the water heats, rinse and cut the broccoli into florets (they should all be about the same size).
- Fill a large mixing bowl with ice water, and set it next to the stove.
- When the water is boiling, add the broccoli florets, and set the heat to medium-low. Boil the broccoli for 2 minutes. After 2 minutes, use a slotted spoon to submerge the broccoli in the ice water to cool for 2 minutes. Transfer the broccoli to a paper towel-lined plate to dry and pat dry with another paper towel.
- In a large bowl, mix together broccoli, olive oil, 1-teaspoon salt and black pepper.
- In a medium bowl, mix together the melted butter, panko crumbs, shredded cheddar, grated Parmesan cheese and red pepper flakes.
- Remove the hot baking sheet from the oven and spread the broccoli mixture evenly over the pan.
- Set the oven to broil and return the pan with the broccoli to the middle rack of the oven.
- Broil the broccoli 4 minutes. Remove the pan from the oven, and
- sprinkle the breadcrumb/cheese mixture evenly over the top of the broccoli.
- Return the broccoli to the oven and broil another 3-5 minutes or until the broccoli is fork-tender and the cheese has melted and is crispy around the edges. Watch closely so the cheese doesn't burn. (**Note: If the cheese is browning too quickly, remove the broccoli from the oven and turn off the broiler. After 1 minute, return the broccoli to the oven and let it finish cooking with residual heat.)
- Serve immediately and...
- Enjoy!
Nutrition Facts : Calories 325.09 kcal, Carbohydrate 14.5 g, Protein 14.49 g, Fat 24.67 g, SaturatedFat 11.73 g, Cholesterol 50.21 mg, Sodium 1522.48 mg, Fiber 4.24 g, Sugar 3.11 g, ServingSize 1 serving
ROASTED BROCCOLI WITH GARLIC & PARMESAN
Roasted broccoli is the answer to a quick and healthy side dish. Broccoli florets are tossed in olive oil and garlic, then oven roasted to a crisp golden brown.
Provided by Lisa Bryan
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Remove the individual florets from the head of broccoli and cut them into bite-sized pieces.
- On a baking sheet, toss the broccoli florets in olive oil and minced garlic and season with salt and pepper. Spread them out into an even layer on the baking sheet.
- Bake in the oven for 20 minutes, or until edges are crispy and slightly browned.
- Garnish with freshly shaved parmesan and a squeeze of lemon. Serve immediately.
Nutrition Facts : Calories 153 kcal, Carbohydrate 14 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 147 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
CRISPY OVEN-FRIED BROCCOLI
The most addictive broccoli you'll ever eat! Crispy crunchy on the outside, crispy tender on the inside and seasoned to satisfy. So easy to make you'll want to make it every night!
Provided by Maegan - The BakerMama
Categories Main
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
- Put the broccoli florets in a large resealable plastic bag. Add the melted butter to the bag, seal and shake to coat the broccoli evenly in the butter.
- Add the bread crumbs, grated parmesan and garlic salt to the bag, seal and shake again until the broccoli florets are coated evenly in the dry ingredients.
- Spread the coated broccoli florets out in a single layer on the prepared baking sheet. Bake for 20-25 minutes or until the broccoli starts to toast at the edges and stems.
CRISPY PARMESAN BROCCOLI
Steps:
- Preheat the oven to 400 degrees F.
- Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
- Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.
CRISPY BROCCOLI AND CAULIFLOWER
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
- On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.
ROASTED VEGETABLES WITH CASHEW ROMESCO
Crisp yet fork-tender roasted vegetables get a spirited lift from a lively romesco sauce made with just a few ingredients. Each plays an important role: Roasted red peppers form the base of the sauce, cashews add creaminess and a bit of crunch, smoked paprika - along with other spices - provide a grounding depth. The sherry vinegar delivers a vibrant sparkle, and you can add more to your taste. Broccoli and cauliflower are the vehicles for the sauce here, but any combination of vegetables will work. The romesco will last for up to 1 week in the refrigerator in an airtight container.
Provided by Yewande Komolafe
Categories vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place the broccoli and cauliflower on a sheet pan in an even layer. Drizzle with 1/4 cup oil, toss to coat and season lightly with salt and black pepper. Roast until the vegetables are crisp and lightly browned around the edges, 25 to 30 minutes.
- While the vegetables are roasting, in the bowl of a food processor, pulse the cashews and garlic until finely chopped. Add the roasted red peppers, smoked paprika, coriander, cumin, vinegar and 1/2 teaspoon salt, and pulse to incorporate. While the food processor is going, drizzle in the remaining ¼ cup of oil. Turn off, taste and add more salt and sherry vinegar to season if necessary. The sauce should be thick but spreadable and should easily drop off a spoon when lifted.
- Transfer the hot roasted broccoli and cauliflower to a serving platter. Spoon the cashew romesco on top. Serve immediately.
EGG SALAD WITH GRILLED BROCCOLI AND CHILI CRISP
Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of egg salad, turning this dish into a satisfying lunch from Hetty McKinnon.
Provided by Hetty McKinnon
Categories Egg Broccoli Pepper Green Onion/Scallion Mayonnaise Dill Mustard Sesame Summer Fall Lunch Dinner Vegetarian Vegetable Labor Day
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Bring a medium pot of water to a boil. Carefully lower eggs into water with a slotted spoon and cook 8 minutes for medium-cooked or 9 minutes for hard-cooked. Transfer eggs with slotted spoon to a large bowl of ice water and let cool.
- Prepare a grill for high heat. (Or, heat a grill pan over high.) Place broccoli in a large bowl, drizzle with oil, and sprinkle 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper over; toss to coat. Grill, undisturbed, until grill marks appear, about 2 minutes. Turn and cook on opposite side until charred in spots and broccoli is just tender, about 2 minutes.
- Peel eggs and coarsely chop; transfer to a medium bowl. Add pickles, scallions, mayonnaise, dill, mustard, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper and mix well. Taste and season with more salt and pepper if needed.
- To serve, spoon egg salad on a platter and arrange broccoli on top. Drizzle with chili crisp as desired, then sprinkle with sesame seeds. Serve with bread.
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