Foolproof Roasted Broccoli

Use this foolproof Roasted Broccoli recipe for crispy, flavorful roasted broccoli every time! The secrets to lightly charred broccoli are super simple, and work on other roasted vegetables, too

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Roasted vegetables can be tricky to make sometimes, especially if you’re in a hurry or having company! I’ve finally learned the secrets to perfectly roasted broccoli and I’m happy to share it with you!

Pre-heating the baking sheet and using a little sugar on the florets ensures the sugar will caramelize and broccoli will char slightly, resulting in a delicious roasted flavor

What you’ll need

The simple ingredients allow the flavor of this cruciferous vegetable to shine. I like to add a pinch or so of garlic powder to the recipe and then finish it lightly with shredded Parmesan cheese.

• Broccoli- fresh or frozen broccoli florets or broccoli crowns cut into bite-size pieces
• Oil – this roasted vegetable recipes uses high heat, so you’ll want to use an oil that can tolerate high temperatures. Use canola, avocado, sunflower or vegetable; olive oil is not recommended because it is not high-heat tolerant
• Sugar – a little plain old white granulated sugar helps the broccoli bites caramelize when roasting, which produces a delicious flavor. You can’t taste the sugar.
• Garlic powder – this is optional, but it does give this side dish great flavor
• Salt and ground black pepper – I sprinkle a little Kosher salt and ground black pepper right when it comes out of the hot oven
• Shredded Parmesan-this is optional, but it does give the green veggie a hint of salt; you can use any hard aged-cheese like Asiago, Romano or Parmesan-Reggiano.

How to roast broccoli

This is a brief overview; for exact measurements and roasting instructions, see the recipe card below.

1. Preheat the oven to 450ºF; line the baking sheet with aluminum foil or parchment paper then, spray a little spray oil on the foil or parchment.
2. Once the oven has reached the desired temperature, place the prepared baking sheet in the oven on the middle rack for 10 minutes.
3. Meanwhile, trim off the hard stalks, and cut crowns into small pieces and set aside in a large mixing bowl; if you’re using frozen broccoli florets, thaw them and pat them dry with a paper towel first.
4. In a small mixing bowl combine oil, garlic (optional) and sugar; combine well
5. Drizzle the oil mixture over the raw broccoli florets and, using your hands, toss the florets in the oil mixture until well coated
6. Remove hot baking pan from oven, spread evenly in a single layer onto the baking sheet and cook for 10-12 minutes. Use tongs and turn broccoli florets, and roast another 10-12 minutes until the florets are charred to your liking.

You can apply this method of roasting to other vegetables, as well. Roasted Brussels sprouts, broccolini, baby broccoli, green beans, kale or cabbage!