Roasted Broccoli

Broccoli is one of my favorite veggies. Cruciferous veggies, or broccoli, kale, cabbage and cauliflower, are high in Vitamin C and fiber*, making them a great addition to your diet. They’re filling, and they’ll help you better digest all the meat and protein you consume.

This recipe takes less than 5 minutes to prep, then another 20-25 minutes in the oven. While this takes a little longer to cook than most of the other recipes I feature, it’s hands-off. It’s timed perfectly that after I throw it in the oven, I hop in an ice bath for ten minutes, then take a hot shower, get dressed, and the broccoli is just about done. Eat this with a great steak, salmon, or your favorite chicken recipe to round out your dinner.

Worth noting that I cook cauliflower and brussel sprouts the same way. Roasting brings out the sweetness of the vegetables, and you’ll definitely find these to be much better than your mom ever made them. (Sorry, Mom.)

Roasted Broccoli

Serves 2
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Meal type Side Dish
Misc Serve Hot
This crispy broccoli is naturally sweet and crunchy, and is a cinch to prepare. It will wow guests at any dinner party, but is also easy enough for a simple weeknight meal.


  • 2 Crowns broccoli
  • olive oil
  • salt & freshly ground pepper


Step 1
Preheat your oven to 425 degrees.
Step 2
Cover a baking sheet (with edges) with aluminum foil.
Step 3
Cut up the broccoli into florets and place onto baking sheet.
Step 4
Drizzle with olive oil (about 2 tablespoons) and season with salt and pepper, generously.
Step 5
Mix with your hands to coat well.
Step 6
Roast for 20-25 minutes, or until the edges of the broccoli are crisp.
Step 7

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