Broccoli, oh broccoli—it’s that green veggie that always seems to divide the room. But have you ever tried smashing it? There’s something oddly satisfying about taking those florets for a flavorful spin, transforming them into a dish that’s both nostalgic and surprising. It’s like giving a high-five to your taste buds, with a twist of lemon zest and a sprinkle of crushed red pepper—simple yet extraordinary.
Steps
- Begin by preheating your oven to 425°F and prepare a baking sheet by lining it with parchment paper.
- Cut 1 ½ pounds of fresh broccoli into bite-sized florets, keeping a portion of the stems intact for texture.
- Smash six cloves of garlic using the flat side of a knife, ensuring not to chop or mince them to prevent burning.
- On the prepared baking sheet, combine the broccoli florets with the smashed garlic, two tablespoons of olive oil, and season with salt and pepper.
- Spread the seasoned broccoli evenly on the baking sheet, ensuring the pieces do not overlap, to allow for even roasting.
- Roast the broccoli in the center of the oven for 15 to 20 minutes, or until the florets are golden and the stems are tender.
- Optionally, sprinkle the roasted broccoli with freshly shaved Parmesan cheese for added flavor before serving.
Ingredients
- 1 1/2 pounds of broccoli florets, cut into pieces with some stem attached
- 6 cloves of garlic, smashed
- 2 tablespoons of extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- Freshly shaved Parmesan cheese, optional for garnish
Nutritional Values
Calories: 496 kcal | Carbohydrates: 52 g | Protein: 20 g | Fat: 30 g | Saturated Fat: 4 g | Sodium: 228 mg | Fiber: 18 g | Sugar: 12 g
FAQ
- Is roasted broccoli healthier than steamed?
- Roasted broccoli is a nutritious option, rich in dietary fiber, and vitamins such as C, K, and A. Roasting can preserve more nutrients compared to boiling, and when paired with olive oil, it adds healthy monounsaturated fats.
- Why did my broccoli turn out soggy after roasting?
- Soggy broccoli may result from overcrowding on the baking sheet. Ensure that the florets have enough space between them to allow roasting rather than steaming.
- Can I use frozen broccoli for roasting?
- Fresh broccoli is preferred for its ease of preparation, but if using frozen, roast it for 10 minutes, season, and then continue roasting for another 5 to 10 minutes to achieve the desired texture.
- How can I enhance the flavor of roasted broccoli?
- To add more flavor, consider topping with shaved Parmesan, drizzling with lemon juice, or sprinkling with red pepper flakes for some heat. You can also experiment with spices like onion powder or Italian seasoning.
- What are some serving suggestions for roasted broccoli?
- Roasted broccoli pairs well with dishes like chicken, baked salmon, or pork chops. Leftovers can be used in grain bowls with quinoa, farro, or rice alongside your preferred protein source.
Tips
- Avoid Overcrowding the Pan: To ensure your broccoli turns out crispy and not soggy, make sure to spread the florets out in a single layer on the baking sheet, giving them space to roast rather than steam.
- Enhance Flavor with Add-Ons: Consider topping the roasted broccoli with shaved Parmesan for an added savory touch. Alternatively, a squeeze of fresh lemon juice or a sprinkle of red pepper flakes can provide a refreshing or spicy kick.
- Experiment with Seasonings: Don’t be afraid to mix up the flavors by adding different spices such as onion powder, dried thyme, or Italian seasoning. This can elevate the dish and tailor it to your taste preferences.
- Use Frozen Broccoli Wisely: If using frozen broccoli, roast it for 10 minutes first, then season it and continue roasting for an additional five to 10 minutes to achieve a similar texture to fresh broccoli.
Equipment
- Rimmed Baking Sheet: Essential for roasting the broccoli in the oven.
- Parchment Paper: Used to line the baking sheet for easy cleanup and to prevent sticking.
- Garlic Press or Garlic Crusher (optional): While the recipe specifies smashing garlic with a knife, some may prefer using a garlic press for convenience.
