Hello to the only way I make broccoli. I’ve been making this crispy garlic roasted broccoli for years, and it’s so easy. Anything that I can toss in the oven and forget about is perfect to me, especially if we’re having a main dish that took a bit more time to prepare. And since you can make this on a baking sheet lined with foil, cleanup is a breeze.
I used to steam my broccoli, and while I don’t mind steamed broccoli, it is just SO much better when you roast it. It gets extra crispy and the flavor is just so much better. The key here is to only use as much olive oil as you need to coat the broccoli evenly. I use my hands to make sure I’ve gotten the oil into every crevice, and that’s all I use! Too much oil will make the broccoli soggy and trust me, you want those crispy edges.
Topped with some Parmesan cheese as soon as it comes out of the oven, this broccoli is as perfect as side dishes get. You may never make broccoli another way again!
- 3-4 large broccoli crowns
- 3 tbsp. olive oil
- 1 tsp. salt
- ¼ tsp. freshly ground black pepper
- 3 garlic cloves, minced
- 1 tsp. onion powder
- Freshly grated Parmesan cheese, for topping
- Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil.
- Cut the broccoli crowns into florets and spread on the sheet.
- Drizzle with olive oil. Using your hands, ensure the broccoli is evenly coated.
- Sprinkle with salt, pepper, garlic, and onion powder. Toss to combine.
- Bake for 15 minutes until crisp-tender. Remove from oven and top with cheese.
- Serve immediately. Enjoy!
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