Oven Roasted Broccoli Food

PARMESAN-ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees F.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

EASY ROASTED BROCCOLI

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.

OVEN ROASTED BROCCOLI

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.

ROASTED BROCCOLI

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Combine the broccoli and bell pepper in a bowl. Sprinkle the steak seasoning, chili powder, garlic powder, salt, and pepper over the vegetables; drizzle with the olive oil and toss to coat. Spread the vegetables into a shallow baking dish.
• Bake in the preheated oven until the vegetables are tender and beginning to brown, 15 to 20 minutes.

ROASTED BROCCOLI WITH GARLIC & PARMESAN

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.

TOASTER OVEN ROASTED BROCCOLI RECIPE

Steps:

• Adjust your toaster oven cooking rack to the lowest position and heat to 425°F on the "Bake" setting. Lightly oil a rimmed baking pan. Cut the broccoli florets from the stalks and slice large florets in half or quarter. Peel the stalks and slice into 1/4-inch rounds. Add all of the broccoli, garlic, oil, salt, pepper, and red pepper flakes to the pan. Toss well to combine and then spread in an even layer. Roast broccoli until the florets are lightly browned and fork tender, about 10 to 16 minutes depending on the size of your florets and personal preference. Squeeze lemon wedges over pan, add more salt and pepper to taste and toss broccoli before serving.

TOASTER OVEN ROASTED BROCCOLI

Steps:

• Adjust your toaster oven cooking rack to the lowest position and heat to 425°F on the "Bake" setting. Lightly oil a rimmed baking pan.
• Cut the broccoli florets from the stalks and slice large florets in half or quarter. Peel the stalks and slice into 1/4-inch rounds.
• Add all of the broccoli, garlic, oil, salt, pepper, and red pepper flakes to the pan. Toss well to combine and then spread in an even layer.
• Roast broccoli until the florets are lightly browned and fork-tender, about 10 to 16 minutes depending on the size of your florets and personal preference.
• Squeeze lemon wedges over the pan, add more salt and pepper to taste and toss broccoli before serving.

OVEN ROASTED BROCCOLI RECIPE

Steps:

• Preheat oven to 425 degrees
• Place broccoli florets onto a foil or parchment-lined baking sheet. Toss with olive oil, lemon juice, salt, pepper, and garlic. Arrange florets in a single layer.
• Place in the oven and roast for 15-20 minutes. Edges of the broccoli will begin to brown or char, that's ok!
• Remove from the oven and toss with parmesan, red pepper flakes(optional), and additional salt and pepper to taste. Serve immediately

OVEN ROASTED BROCCOLI WITH PARMESAN

Steps:

• Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet lined with parchment paper or silicone sheet. Spread them in one layer.
• Sprinkle with Parmesan cheese and roast in the oven at 230°C, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
• Serve hot or warm.

ROASTED BROCCOLI

Steps:

• Heat oven to 450°F. Line a rimmed baking sheet with parchment paper* or mist with cooking spray.
• Spread the broccoli florets out evenly on the baking sheet and drizzle evenly with olive oil. Toss until the florets are evenly coated. Season with salt and pepper.
• Cook for about 15-20* minutes, or until the florets are slightly charred and crispy around the edges.
• Taste, and season with additional salt and pepper if needed. Serve warm.

EASY ROASTED BROCCOLI SOUP

Steps:

• Heat oven to 425 degrees F. Place broccoli, onion, garlic, olive oil, salt and pepper and toss until everything is coated with oil. Roast until broccoli is cooked through and browned, 35-40 minutes, flipping once.
• Remove broccoli from the oven and place in a high speed blender. You can reserve a few pieces for garnish if you like. Add the vegetable broth and blend until creamy, 1-2 minutes.
• Pour into a pot and heat. Garnish with extra roasted broccoli and enjoy.

OVEN ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
• Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.