In my opinion, there are few better ways to prepare and enjoy vegetables than roasting them. You can roast pretty much any vegetable and it’ll turn out crispy and delicious with just some oil and salt. But it’s so easy to elevate your roasted veggies with just a few extra ingredients and make them, dare I say, crave-able? This tangy, salty broccoli with a bit of bite from the crushed red pepper goes great as a side with anything, and I could probably eat a whole pan of this for dinner and call it a day, especially with a generous sprinkling of parmesan cheese.
Favorite Roasted Broccoli
Serves 2 as a side
Hands-On Time: 10 min
Total Time (if chilled): 30 min
2 heads of broccoli (can sub romanesco or cauliflower as well)
1 TBS salt
1/2 tsp of red pepper flakes
1 tsp garlic powder
1/4 cup extra virgin olive oil
Juice from one large lemon
Preheat your oven to 425°F and line a baking sheet with foil.
Chop up the broccoli – get the florets separated from the stalk, and cut the stalk into ~1 inch pieces. Check out this tutorial from Gimme Some Oven for more detail.
In a large bowl, combine broccoli pieces with remaining ingredients and toss to combine. Spread evenly on the prepared baking sheet. Roast for 20 minutes or until tender and slightly charred.