Ingredients
1½ lbs fresh broccoli florets
2 tablespoons olive oil
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
½ teaspoon red chili flakes (adjust to taste)
Optional: ½ teaspoon garlic powder or 1 clove fresh garlic, minced
Optional garnish: fresh lemon juice or grated Parmesan
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare broccoli: Wash, dry thoroughly, and cut into evenly sized florets.
Season: Toss broccoli with olive oil, salt, pepper, and chili flakes until well coated.
Roast: Spread florets in a single layer on the baking sheet. Roast for 18–22 minutes, flipping once halfway, until edges are crispy and lightly browned.
Finish & serve: Remove from oven and finish with lemon juice or Parmesan if desired. Serve hot.
Notes
Cooking Tips
-
Dry broccoli well before roasting to ensure crisp edges instead of steaming.
-
Don’t overcrowd the pan—use two baking sheets if needed for maximum browning.
-
Extra crispiness: Broil for the last 1–2 minutes, watching closely.
Variations
-
Garlic Parmesan: Add minced garlic halfway through roasting and sprinkle with Parmesan at the end.
-
Asian-Inspired: Finish with sesame oil and a splash of soy sauce or tamari.
-
Smoky Heat: Swap chili flakes for smoked paprika and cayenne.
-
Vegan Lemon Tahini: Drizzle with tahini and lemon juice before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 2g
- Sodium: 240mg
- Fat: 7g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g