Roasted Broccoli

Yesterday, while snowed in here in Georgia, I discovered the best way to cook broccoli. It’s not watery, or too soft. Roasting it makes the broccoli crispy and perfectly crunchy. Parts of the floret become burnt looking, but they taste crispy and delicious.

I used Alton Brown’s roasted broccoli recipe as inspiration.

1. Preheat oven 425F.

2. Toss 3 cups of fresh broccoli florets with 2 Tbsp. olive oil, 1 Tbsp. chopped fresh garlic, and salt and pepper.

3. Pour broccoli mixture onto an ungreased baking sheet, and bake about 10-15 minutes or until parts of the broccoli brown.

4. Grate parmesan or romano cheese on top of hot broccoli.

Voila! Delicious and nutritious.

There were only a few pieces left!


  1. says

    Oh yum. I have been wanting to roast some broc for awhile, and I love Alton Brown. Did you happen to reheat the leftovers? I’m curious how that would be (since ya know, I’d make the whole thing and probably only eat half).

  2. Nicole says

    No, I didn’t reheat it because my bf helped me eat it. But, I think it would reheat a lot better than steamed broccoli because there is not a lot of moisture to make it mushy. Thanks, and gl!

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