Broccoli definitely ranks in my top 5 favorite vegetables. It can be prepared in so many different ways, it absorbs flavor really well and for those of us who are grain-free, it’s a great replacement for anything that’s normally used to “sop” – pasta, rice, bread etc.
When I’m not using broccoli to sop up delicious sauces, gravies and curries, I also enjoy it on it’s own as a side dish or snack. This recipe for oven roasted broccoli is unbelievably simple and the spices can be easily swapped out to accompany the flavor of any main course. For anyone that hasn’t tried broccoli prepared this way before, you are in for the crispiest of treats.
- 1 head broccoli (preferably organic), cut into florets
- 2 tablespoons olive oil
- spices, to taste (I use salt, pepper, garlic powder & cumin)
- Preheat oven to 350 degrees. This is a lower temperature than you will most likely find elsewhere. I cook it on a lower temp to avoid reaching the smoke point of olive oil and to avoid flipping the florets halfway through.
- Cut stems off broccoli and make small to medium-sized florets.
- Thoroughly rinse the broccoli florets in a colander.
- Place broccoli into a large mixing bowl and combine with olive oil and spices.
- Mix all ingredients together until well combined and broccoli is sufficiently coated in oil and spices.
- Place broccoli on an unbleached parchment paper lined baking sheet.
- Place baking sheet in oven and roast for 30-40 minutes until the florets are crispy but not burnt. I recommend keeping a close eye on them as all ovens are different.