American · easy
Oven Roasted Broccoli
Broccoli roasted at high heat until the florets get crispy and a little charred at the edges. This is not steamed broccoli. This is the version that converts kids who say they don't like broccoli, because the texture is completely different and the edges taste almost nutty. Takes 20 minutes, requires almost no effort.
- 25 min
- Total
- 4
- Serves
- $2.50
- Est. cost
- 90
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Gluten-free
- Vegan
- Dairy-free
- Meatless
Parent noteThe crispy edges are what make this work for picky eaters. Do not skip drying the broccoli. Crowding the pan produces mushy broccoli, which kids reliably reject. Parmesan optional but makes it extra appealing.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Broccoli, cut into florets1 1/2 lbs
- Olive Oil3 tbsp
- Garlic Powder1/2 tsp
- Salt3/4 tsp
- Lemon, for finishing (optional)1/2
- Parmesan, grated, for finishing (optional)3 tbsp
Method
- 01
Preheat oven to 425°F.
- 02
Cut broccoli into florets. Dry them well with a paper towel; wet broccoli steams instead of roasting.
- 03
Toss florets with olive oil, salt, and garlic powder on a large sheet pan. Spread in a single layer; do not crowd the pan.
- 04
Roast 18-20 minutes, without stirring, until bottoms are browned and tips are crispy.
- 05
Optional: squeeze a little lemon juice over the top and add parmesan before serving.
- 90
- Calories
- 4g
- Protein
- 9g
- Carbs
- 5g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
