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Roasted Broccoli

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side dishes•american•vegan, vegetarian, gluten-free, dairy-free
30 minutes•4 servings•

Ingredients

  • 2 pounds broccoli – cut into florets; stems peeled and sliced (~3.5 medium broccolis)
  • 3 tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 3 cloves garlic – thinly sliced
  • lemon – cut into wedges (for serving)
Roasted Broccoli

Instructions

  1. 1.

    Heat the oven to 450°F and position a rack in the upper third.

  2. 2.

    Trim the broccoli: Cut the crowns into 1.5-inch florets; peel tough outer skin from stems and slice stems 0.5-inch thick. Rinse and dry very thoroughly with towels for best browning.

  3. 3.

    On a large rimmed baking sheet, toss the broccoli with the olive oil, kosher salt, and black pepper until evenly coated. Spread in a single layer without crowding, placing as many flat cut sides down as possible.

  4. 4.

    Roast for 10–12 minutes, until the undersides are beginning to brown.

  5. 5.

    Sprinkle the sliced garlic over the broccoli, toss quickly, and return to the oven. Roast 5–8 minutes more, until the broccoli is tender-crisp with well-browned edges and the garlic is lightly golden.

  6. 6.

    Taste and adjust seasoning if needed. Transfer to a warm platter and serve hot with lemon wedges for squeezing at the table.

Roasted Broccoli is a high-heat preparation that transforms a familiar vegetable into something nutty, sweet, and deeply savory. The florets develop crisp, frilly edges and caramelized spots while the stems turn tender, offering a mix of textures in every bite. A touch of garlic adds aromatic warmth, and a squeeze of lemon brightens the richness, making the dish as lively as it is simple.

While broccoli has roots in the brassica family cultivated around the Mediterranean, it became widespread in the United States in the 20th century. Roasting vegetables surged in American home kitchens in the late 20th and early 21st centuries as cooks embraced sheet-pan methods and the flavors unlocked by high heat. Today, roasted broccoli is a staple side on weeknight tables and restaurant menus alike, appreciated for its versatility and bold flavor from minimal ingredients.