The Best Roasted Broccoli Recipe

Name: The Best Roasted Broccoli Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ lbs broccoli crowns (roughly 2 heads); ¼ cup extra virgin olive oil; 4 garlic cloves (finely grated with a microplane or pressed); large pinch dried red pepper flakes; ½ teaspoon Diamond Crystal kosher salt; 3 tablespoons raw sliced almonds, with or without skin; 2 teaspoons fresh lemon juice; 2-3 tablespoons freshly grated aged pecorino cheese; zest of half a lemon

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 3

Cost: $14.77 /serving

Author : Laura / A Beautiful Plate

best roasted broccoli broccoli broccoli side dish

Ingredients

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1½ lbs broccoli crowns (roughly 2 heads)¼ cup extra virgin olive oil4 garlic cloves (finely grated with a microplane or pressed)large pinch dried red pepper flakes½ teaspoon Diamond Crystal kosher salt3 tablespoons raw sliced almonds, with or without skin2 teaspoons fresh lemon juice2-3 tablespoons freshly grated aged pecorino cheesezest of half a lemon

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Instructions

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Step 1

Preheat the oven to 475°F (246°C) with a rack in the center postion. Oven Temperature Note: I use a separate oven thermometer to ensure that my oven is calibrated properly. The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, reduce the oven temperature to 425°F-450°F (220°C-232°C) and adjust the cooking time as necessary.

Step 2

Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise. Note: If you’re having difficulty slicing the broccoli into ‘steaks’- medium florets will also work, but you will most likely need to reduce the temperature and roasting time to ensure that they do not burn. Try to make your broccoli pieces consistent in size, as this will help them roast evenly.

Step 3

In a large bowl, whisk together the olive oil, grated or pressed garlic cloves, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.

Step 4

Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.

Step 5

Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.