Perfect Roast Broccoli
The "no recipe" method for my husband's favorite side dish
I have a working theory that all vegetables are better when roasted in the oven. Think about it. Steamed Brussels sprouts? Gross. Crispy roasted Brussels sprouts with lightly charred edges and a tender center? Amazing. I could say the same thing about carrots, cauliflower, fingerling potatoes, and so on. Everything is better roasted, and it is an easier method to boot.
After many trials, I have settled on the perfect time and temperature for roasted broccoli florets in our house. I like a nice char on my veggies, while my husband sometimes finds it a bit too “burnt” for his palate. (Roast veggies are kind of like toast in that way, everyone has their ideal color preference.) The “no recipe” recipe below is the happy medium between tender and char that works for our family. Even Eliza has hopped on the veggie bandwagon with this method!
P.S. Be sure to stay tuned for tomorrow when I will feature a main dish that pairs well with this broccoli side.
Perfect Roast Broccoli
2 broccoli crowns, cut into florets
Olive oil
Salt
Freshly ground black pepper
Preheat oven to 400 F. Place the broccoli florets in a large roasting pan. Be sure they aren’t too crowded or they will start to steam rather than roast. (If you plan on making a large amount of broccoli, err on the side of using two pans.) Generously drizzle the broccoli with olive oil. Season to taste with salt (I keep Diamond Crystal Kosher salt on hand for roasting veggies), and as many twists of freshly ground black pepper as you like. Toss to coat the broccoli.
Roast for 20 minutes without stirring. After 20 minutes there should be the ideal amount of char on the surface of the broccoli that has been touching the roasting pan. Serve immediately.