Basic Roasted Broccoli

When roasted, humble broccoli transforms into something irresistible — crisp-tender with caramelized edges and a deep, nutty flavor. This simple preparation brings out broccoli’s natural sweetness and makes a perfect side for almost any meal. A touch of citrus brightens the flavor, while a hint of garlic adds just enough depth. Serve it as a side dish, toss it into pasta or grain bowls, or finish with a sprinkle of Parmesan or lemon zest for an easy, crowd-pleasing favorite. Once you’ve made it this way, you may never steam broccoli again!

INGREDIENTS:

1 large head of broccoli (about 1 pound), cut into bite-sized florets
2 ounces orange juice or lemon juice (optional)
3-4 tablespoons olive oil
Salt and freshly ground pepper, to taste
A light sprinkling of garlic powder*

*For best flavor, use a pure garlic powder such as McCormick; many blends contain additives that can taste metallic or burn easily.

METHOD:

Preheat the oven to 400°F.

Trim the florets from the stem as high up as possible. Peel the stems with a swivel peeler, then cut them into bite-sized chunks about the same size as the florets. Place all pieces in a large mixing bowl.

Drizzle the orange or lemon juice over the broccoli and toss to coat. Add the olive oil, salt, pepper, and a light sprinkling of garlic powder. Toss again until evenly coated.

Spread the broccoli in a single layer on a heavy sheet pan or glass baking dish. Roast on the middle rack for 15–18 minutes, or until the florets are tender with lightly crisped edges. Avoid overcooking — the broccoli should stay bright green and pleasantly firm.

Transfer to a serving dish and enjoy immediately while warm.

VARIATIONS:

For an Asian twist: Add grated ginger, a drizzle of soy sauce, and a drop or two of toasted sesame oil.
For a Mediterranean flair: Use lemon juice and toss with chopped rosemary.
For a touch of heat: Add red chili flakes and minced garlic with lemon.

SERVING SUGGESTIONS: