Crispy Roasted Broccoli

Happy Friday! The weather has been horrible and life has been busy, but in exchange I am sharing with you one of the easiest and most rewarding veggie sides possible. It is sweet, it is salty, and it has excellent crunch. Without further ado, the yin to last week's honey mustard roasted chicken's yang: crispy roasted broccoli.

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This is a seriously simple side: you really just need to wash, dry and cut up the broccoli - extra points if you take the easy out and buy the pre-washed and pre-cut broccoli in the prepared foods section of Wegman's  - toss it with some olive oil and seasoning, and toss halfway through cooking time. One thing to keep in mind: this will really bake down. Make a lot more than you think necessary for your group unless you want to taste vegetable heaven then be taken back to earth way too quickly because you didn't make enough. As DJ Khaled says, don't play yourself.

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Keep in mind too that this is all to taste - I like my roasted veggies with a little char and crispy, if you like yours less on the roasted side, pull those suckers out as soon as you think they look appealing. Tasting as you go is the real key here.

Serves: 4

Total Time: 45 minutes (3-10 hands on, depending on if you bought pre-cut)

Ingredients

  • About 1 head of Broccoli per person - you can go stems and florets in a ratio of your choosing, but I went for mostly florets to the tune of about 2 pounds of pre-cut and it wasn't quite enough
  • 2 tablespoons olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • Pinch of red pepper flakes, to taste (I did literally four red pepper flakes since we're weaklings)
  • 1 tsp garlic powder
Seasoning in the corner pre-bag shaking (oil got away already!)

Seasoning in the corner pre-bag shaking (oil got away already!)

Instructions

  1. Preheat your oven to 400 , although honestly you can adjust the time the broccoli spends in the oven based on the temperature the rest of your food needs to cook properly.
  2. Wash, thoroughly dry, and cut broccoli into smaller pieces, keeping in mind that they will shrivel up - so don't cut too tiny! 
  3. Pour all ingredients but broccoli into the corner of a storage sized resealable bag, starting with the oil. Add broccoli, seal tightly and shake shake shake (shake your booty).
  4. Pour broccoli onto a cookie sheet lined with foil (one less thing to wash!) and leave in oven for 25 minutes or desired doneness, tossing around about halfway through with a spatula. I like mine to look a little burnt, which gives it the best crunch and flavor, which takes me closer to the 30 minute mark.

Some people like to add gluten free soy sauce and sesame seeds or vinegar, but I think these are pretty perfect on their own. Enjoy!