Roasted Broccoli

Roasted Broccoli is a hearty, tasty side dish. The flavor of broccoli shines through in a good way.    

Pairs well with Homemade Self-Rising Cornbread and Taco Meatloaf.

PREPARE BROCCOLI FOR ROASTING

Thoroughly rinse fresh broccoli.  Pat dry with paper towels.  Use a sharp knife to cut stalk off each floret.  

The stalk is edible and can be roasted if desired.  Simply cut the rinsed stalk into 1/4-inch pieces and roast with the florets.   

PEEL AWAY STALK’S WHITE LAYER 

Use a peeler or a sharp knife to gently peel off white layer on the remaining stalk.  That white layer is very tough and doesn’t taste good.  After it’s peeled, the remaining stalk will get tender while roasting.   

THE SEASONINGS

Roasted Broccoli’s pleasant taste comes from simple ingredients you very likely already have on hand.  A trip to the grocery store may not be necessary and that’s always a good thing. 

SEASONINGS

A lemon for fresh lemon juice (optional), olive oil, black pepper, and salt.

DISCLAIMER (NOT SPONSORED):  I have not been paid to endorse pictured products.  Delighted to share the ingredients I purchased and used to make Roasted Broccoli.  All comments are my own.

ENJOY! 

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Beverly Davis for CornbreadMillionaire.com

Roasted Broccoli

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Roasted Broccoli is hearty and tasty.  The flavor of broccoli shines through in a good way.  Recipe by Beverly Davis for CornbreadMillionaire.com.

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Prep Time 40 minutes mins

Cook Time 17 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories:

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 2 heads fresh broccoli
• 1 tablespoon olive oil
• 1 teaspoon fresh lemon juice optional
• 1/2 teaspoon salt Use more or less as preferred.
• 1/2 teaspoon ground black pepper Use more or less as preferred.
• grated Parmesan cheese for garnish optional

Equipment

• 1 sharp knife
• 1 peeler

Method

 

1. Preheat oven to 400 degrees F.
2. Thoroughly rinse broccoli in warm water. Shake dry.
3. Place broccoli on cutting board. Use a sharp knife to cut stalk off florets. Save chunky stalk if it will be roasted with florets.
4. Prepare stalk for roasting. Peel away outside layer of stalk with a peeler. Slice into 1/4-inch rounds if you plan to roast them with florets. If not, skip this step and discard stalk.
5. Spread broccoli florets and stalk pieces on a large, rimmed baking sheet. First, combine olive oil and lemon juice (if using) in a small bowl. Thoroughly combine with a fork.
6. Drizzle mixture over florets in roasting pan. Sprinkle with preferred amounts of salt and pepper. Toss until evenly coated.
7. Roast in the preheated oven until broccoli is tender and lightly browned. Watch closely to prevent burning.
8. After 10 minutes, remove from oven and flip over broccoli florets and stalk pieces (if using). Return to oven for about 7 minutes. Watch closely to prevent burning.
9. Serve hot. Sprinkle each serving with grated Parmesan cheese (optional).

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