Roasted fresh broccoli is a delicious, versatile side dish. It cooks fast and goes with almost everything! This method makes easy roasted broccoli that cooks fast, is tender throughout, and has lightly crisp edges.
0 Preheat oven to 425°F / 218°C.
1 Cut broccoli into even florets, leaving a couple inches of the stalk intact. You can discard the stalks or thinly slice them and roast them right along with the broccoli (we call those broccoli “chips”).
2 Optional step (steam broccoli): This extra step is not necessary, but if you want to speed up the cooking process or get extra tender stalks, steam the broccoli before roasting. Place broccoli in a microwave-safe bowl. Pour 2 Tablespoons of water into the bowl and cover with paper towels or a clean dish. Microwave on high for 2 minutes. This will just get the broccoli started. Drain off all of the water before continuing.
3 Toss broccoli florets with cooking oil, garlic, and salt.
4 Spread out on a sheet pan, leaving an inch or two of space between the florets (use two sheet pans if needed).
5 Transfer broccoli to the oven and roast, without stirring, until golden brown around the edges, 15 minutes (if you steamed it first) to 25 minutes (if you skipped steaming). (Note: Roasting the broccoli without stirring will help it to get extra crispy on the bottom where it comes in contact with the pan.)
6 When done roasting, squeeze lemon juice over top.
7 Enjoy!
