With the addition of just a few ingredients — olive oil, garlic, dried chilies, and toasted sesame seeds — your taste buds’ impression of roasted broccoli will be forever changed.
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Sure, you can steam, boil, or even eat it raw, but have you ever roasted broccoli? If you haven’t, I’d say it’s about time you thought about it. Doing so will introduce you to a whole new world of flavors and textures. What was once a boring side dish will captivate you with its rich, crispy edges and captivating depth of taste.
I’ll guide you step by step through the process of making broccoli THE dish everyone will be reaching for seconds, whether it’s for a weeknight dinner or a special gathering. The crazy thing is, there’s not much to this recipe, but that will be our little secret, right? (Just you, me, and the rest of the internet will know!)
Why You Will Love This Recipe
- As you’ll see in the next section, broccoli is really good for you, and roasting it is one of the healthiest ways to cook it.
- The list of ingredients is short and simple. You probably have everything save maybe the dried chilies and white sesame seeds, both of which can be easily found and won’t break your budget.
- The recipe only has a few steps, so you can provide your family/guests a healthy side dish without spending too much time in the kitchen.
- Roasted broccoli is versatile. It can serve as a side dish, added to salads or grain bowls, or eaten as a snack. It features in many ethnic cuisines so no matter what you’re making, roasted broccoli will work with it.
- This won’t taste like plain ol’ greens, thanks to the combination of garlic, dried chilies, and toasted sesame seeds. And because the broccoli is roasted, you’ll love that slightly charred taste.
Is Roasted Broccoli Healthy?
Did you even have to ask? Broccoli is indeed good for you. It’s rich in nutrients, including vitamin C, iron, and potassium, and fiber, and roasting it maintains a great deal of broccoli’s nutritional value. The addition of olive oil, garlic, and dried chilies offer health benefits such as healthy fats and anti-inflammatory properties.
Got the broccoli? Then you’re already halfway there! Experiment with the chilies to attain the level of heat you’re after.
- 1 head broccoli
- 2 tbsp olive oil
- 2 garlic cloves, sliced
- pinch of salt and black pepper
- 2 dried chilis, chopped
- 1 tsp toasted white sesame seeds
Preheat the oven to 425°F. Line a baking sheet with parchment paper. Using a sharp knife, divide the broccoli head into florets by cutting each floret where it meets the stalk.
Toss the broccoli florets with olive oil, sliced garlic, chopped dried chili, salt, and pepper. Spread in a single layer on the prepared baking sheet.
Place the broccoli florets in the oven and roast for 10 – 15 minutes until golden brown and tender.
Transfer the broccoli florets onto a plate and sprinkle with the toasted sesame seeds.
- Add sliced almonds for the last 5 minutes of baking.
- Squirt lemon juice on the roasted broccoli florets just before serving.
- Add bacon or cheese to the broccoli and drizzle some balsamic over top.
- You can replace the fresh garlic with garlic powder. This way you’ll get the garlic flavor without the crispy bits.
- You can replace the olive oil with your favorite oil. Avocado or sesame oil will work just fine.
Yes, you can! Make sure, though, to remove the tough skin on the broccoli stem; otherwise, it can be tough. A vegetable peeler will do the trick. Then cut the stem into bite-sized pieces. Toss with the broccoli florets and roast the same way.
Always make sure to preheat your oven before roasting the broccoli florets. To get crisp, brown florets, the oven must be very hot (425°F). Also, don’t overcrowd the baking sheet; otherwise, they will steam instead of roast. To make sure that your florets roast evenly, cut them all into similarly sized pieces.
No, you don’t have to cook them before roasting, unless you want them to be really soft and tender. I like to give the florets some bite, so I simply roast them without pre-cooking.
Yes, you can use frozen broccoli, but be sure to let them thaw first then pat them dry to remove any moisture. Frozen broccoli might not create the same crispy texture as fresh broccoli, but it will still be tasty. Keep in mind that you may need to adjust the roasting time depending on the size and water content of the frozen florets.
Absolutely! If dried chilies aren’t an option, use chili flakes, cayenne pepper, or even a pinch of smoked paprika.
Keep an eye on your broccoli as it roasts. Though the exact roasting time will depend on the oven and the size of the florets, you’ll know they’re done when they turn golden brown and sport a tender yet crispy texture.
How to Store Roasted Broccoli
Transfer the leftover Roasted Broccoli to an airtight container or resealable plastic bag. Place the container in the refrigerator, where it will stay fresh for up to 3-4 days. Reheating the broccoli in the oven is the ideal method, so you can restore its crispiness. It should take 7-10 minutes in an oven set to 350°F for the broccoli to be done. You can also reheat them on the stove, using a skillet over MEDIUM heat and a drizzle of oil. You can also freeze the broccoli. Just let it cool completely before putting it in an airtight container. It should last in the freezer for up to 3 months. Let it thaw completely in the fridge and absorb any extra water before reheating.
- 1 head of broccoli
- 2 tbsp olive oil
- 2 garlic cloves sliced
- pinch salt and black pepper
- 2 dried chilies chopped
- 1 tsp toasted white sesame seeds
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Using a sharp knife, divide the broccoli head into florets by cutting each floret where it meets the stalk.
- Toss the broccoli florets with olive oil, sliced garlic, chopped dried chili, salt, and pepper. Spread in a single layer on the prepared baking sheet.
- Place the broccoli florets in the oven and roast for 10 – 15 minutes until golden brown and tender.
- Transfer the broccoli florets onto a plate and sprinkle with the toasted sesame seeds.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.