The Bluster and the Burrow
Roasted Broccoli
This roasted broccoli uses high-heat roasting to create crispy edges, tender centers, and deeply savory flavor with minimal effort. It’s a simple, reliable side dish that pairs beautifully with everything from steak to chicken and never feels like an afterthought.
Print Recipe
Ingredients
- 2 broccoli heads
- 2 tablespoons avocado oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 450°F
- Line a rimmed baking sheet with parchment paper
- Cut the florets off of 2 broccoli heads
- Toss in 2 tablespoons avocado oil and place on the baking sheet in a single layer
- Season with ½ teaspoon salt and ½ teaspoon pepper and bake for 25 minutes until the broccoli is cooked through and a little charred.
Notes
Use fresh broccoli only.
Frozen broccoli holds too much moisture and will steam instead of roast. Fresh florets are non-negotiable if you want crisp edges. Cut florets evenly, but not too small.
You want enough surface area for browning, but not so small that they dry out. Think bite-sized with structure. Give it space.
Crowded broccoli = steamed broccoli. Spread the florets in a single layer so hot air can circulate and crisp the edges. Don’t fear the heat.
Roasting at 450°F is the secret. High-heat roasting is what creates blistered edges and deep, savory flavor. Season after roasting.
The high heat of the oven will burn garlic or onion powder. If you want to use delicate spices, add them after roasting so they don’t become bitter. Storage:
Store leftovers in the refrigerator for up to 3 days. They won’t stay crisp, but the roasted flavor holds beautifully. Reheat in a hot skillet or oven to revive a little texture.
Frozen broccoli holds too much moisture and will steam instead of roast. Fresh florets are non-negotiable if you want crisp edges. Cut florets evenly, but not too small.
You want enough surface area for browning, but not so small that they dry out. Think bite-sized with structure. Give it space.
Crowded broccoli = steamed broccoli. Spread the florets in a single layer so hot air can circulate and crisp the edges. Don’t fear the heat.
Roasting at 450°F is the secret. High-heat roasting is what creates blistered edges and deep, savory flavor. Season after roasting.
The high heat of the oven will burn garlic or onion powder. If you want to use delicate spices, add them after roasting so they don’t become bitter. Storage:
Store leftovers in the refrigerator for up to 3 days. They won’t stay crisp, but the roasted flavor holds beautifully. Reheat in a hot skillet or oven to revive a little texture.
Nutrition
Calories: 111kcal | Carbohydrates: 14g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 261mg | Potassium: 643mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1264IU | Vitamin C: 181mg | Calcium: 96mg | Iron: 1mg
