Oven Roasted Broccoli
This flavorful broccoli is roasted to perfection with crisp edges and tender-crisp stems. Seasoned with garlic, a touch of lemon, and a dash of red pepper flakes to give it a little kick. Enjoy this simple and healthy side dish with your next meal.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
- 1 ½ lb broccoli florets rinsed and thoroughly dried, I prefer buying pre-washed
- 4 tbsps olive oil divided
- 4 cloves garlic minced
- 1 tsp ground black pepper
- 1 tsp red pepper flakes
- ¾ tsp kosher salt or to taste
- 2 tbsp lemon juice freshly squeezed
Preheat oven to 425° F.
If using heads of broccoli, wash, dry thoroughly and then cut into 1 1/2-inch florets. It's important that the broccoli is thoroughly dried. So, make sure to shake all the water out and pat dry with a paper towel. I prefer to use pre-washed, pre-cut florets to avoid having to wash and dry the broccoli.
In a small mixing bowl, mix 2 tablespoons of the olive oil with the garlic, pepper, red pepper flakes, and salt. Set aside.
Spread the broccoli out into a single layer on a rimmed baking sheet and drizzle with the other 2 tablespoons of olive oil. Toss the broccoli until it is evenly coated with the oil. Spread out again into a single layer.
Roast on the middle rack of the oven for 10 minutes, remove the pan from the oven, drizzle with the seasoned olive oil. Using a spatula or pair of tongs, toss until evenly coated. Return to the oven for 8 minutes.
Remove from the oven, drizzle with the lemon juice, and toss once more.
Serve and enjoy!
Round 1: A little too dark and a little too salty and not peppery enough. Made adjustments.
Calories: 123kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 428mg | Potassium: 366mg | Fiber: 3g | Sugar: 2g | Vitamin A: 756IU | Vitamin C: 104mg | Calcium: 57mg | Iron: 1mg