Description
Perfectly crispy and tender, this “blasted” broccoli is an easy and delicious side for any weeknight dinner.
Ingredients
Scale
- 3 crowns of broccoli, cut into florets (about 5 cups)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- Optional finishers: Parmesan cheese, lemon zest, or a drizzle of balsamic glaze
Instructions
- Preheat the oven to 425ºF (218ºC). Go up to 450°F (232ºC) if you want them really crispy.
- Chop your 3 broccoli crowns into florets (I tend to go for broccoli planks with lots of flat sides to maximize the crispiness).
- Place the broccoli directly on a rimmed baking sheet.
- Drizzle the florets with 3 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes (if using), and toss until well-coated. The broccoli should be glistening but not drenched.
- Arrange broccoli in a single layer (don’t overcrowd!) and roast for 20-25 minutes, turning the broccoli halfway through cooking time.
- Optional: Finish with grated Parmesan cheese, lemon zest, or balsamic glaze, if desired.
