This nutrient-dense cruciferous vegetable truly transforms into something so much more magical when it is roasted properly. In my home, we consume this crispy roasted broccoli by the sheet pan. Even my five year old can’t get enough of these toasty, tiny trees.
Why this Crispy Roasted Broccoli Rocks
Other than the aforementioned, awesome deliciousness of crispy roasted broccoli, there are the health benefits. Broccoli packs Vitamins C, K, and Folic Acid. Vit C isn’t just immune boosting, it’s a powerful antioxidant. It also has some cool compounds like kaempferol as really amazing anti-inflammatory flavanoid (flavonoids are plant pigments that do cool stuff, which is why eating a colorful diet is important). My favorite broccoli superpower is DIM (diindolylmethane), a component that helps the body metabolize estrogen.
Broccoli packs Vitamins C, K, and Folic Acid. Vit C isn't just immune boosting, it's a powerful antioxidant. It also has kaempferol as really amazing anti-inflammatory flavanoid (flavonoids are plant pigments that do cool stuff, which is why eating a colorful diet is important).
How to serve this roasted broccoli recipe
I like to serve my crispy roasted broccoli with Cilantro Aioli and snack on it or serve it up with a steak or fried eggs! You can meal prep this roasted broccoli and add it to your favorite dishes, like this Keto Noodle Bowl is AIP Teriyaki Sauce.
Ingredients
- Broccoli – a powerhouse of nutrients!
- Olive oil – high quality olive oil is key for the crispy factor. Read more about what to look for in an olive oil HERE.
- Garlic powder – I like to use organic garlic powder.
- Salt – essential for flavor, but also for electrolytes!
Step by Step Instructions
Start by cutting your broccoli crowns into florets. Drizzle with olive oil, add the salt and garlic powder. Massage the oil and seasonings into the broccoli.
Arrange the florets with the stems up on the sheet pan and put the broccoli in the oven. Then turn it on to 400F. Roast in the oven, middle rack for 30 minutes. Then turn the oven off and leave them in there 5 minutes. Then serve! This makes THE BEST Crispy Roasted Broccoli.
Frequently Asked Questions
Roasted vegetables are always delicious and 400F for 30 minutes is pretty standard. But I like to tweak my methodology for each veggie.
Absolutely! Any healthy fat will work!
I use Nordic Ware sheet pans!
I have an entire post dedicate to olive oil, check that out here.
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The Best Crispy Roasted Broccoli
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 4 1x
- Category: sides
- Method: roasted
- Cuisine: vegetables
Description
So, you want anti-inflammatory, immune boosting, antioxidant, hormone balancing goodness? Eat broccoli! And if you make it like this, Crispy Roasted Broccoli, you will want to eat it by the truckload!
Ingredients
- 3–4 crowns broccoli (4–5 cups of florets)
- ½ teaspoon fine salt
- ½ teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
Instructions
- Trim the florets from your broccoli crowns, cut as close to the floret as possible so they come out small and not large. If you have some big florets, cut them into smaller pieces.
- Put them on a sheet pan and sprinkle with seasonings and drizzle the olive oil. Use your hands to toss and massage the broccoli florets until the seasonings and oil are evenly incorporated all over the florets.
- Spread them out evenly over the sheet pan so they’re not very crowded. Turn your florets tree side down. This will up the crispy factor.
- Place them in the oven, then turn the oven on to 400F. Set a timer for 30 minutes.
- At the 30-minute mark, turn the oven off and leave the broccoli in there an additional 5 minutes.
- Remove from the oven, let cool. Serve with cilantro aioli.
Recipe Notes:
- Other delicious seasoning ideas: ground ginger and mustard powder, cumin and citrus zest, sesame seeds and garlic, minced garlic, and mustard seeds… the possibilities are endless!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 53
- Fat: 3.6g
- Carbohydrates: 4.5g
- Fiber: 1.8g
- Protein: 1.9g
Keywords: crispy roasted broccoli
Courtney Threlkeld says
Absolutely fantastic!
I’ve been dying to know how you make your broccoli so crispy! Just made this tonight for dinner and it will definitely be in my regular meal rotation
★★★★★
Cristina says
Yeayy!! Thank you Courtney!
Bobby says
So I dont turn the oven on until after the broccoli is in?
Cristina says
that’s right!
Jacquie Z says
I purchased one of your ebooks and never got the download. It was on 1/23/19 Digistore 24207-3183074Fl. Please resend the dowload. Thanks
Cristina says
Hey Jacquie, the meal plans? I don’t have ebooks for sale. All purchases go through automatically, meaning whatever email you entered, the one associated with your PayPal, that’s where it went. Check the spam box. If you still can’t find it after looking there, please email me [email protected] Thanks!
Kristin says
OMG I found this through a google search and it’s changed my life! It’s the best roasted broccoli I’ve ever had! can I use this recipe for aspargus? brussels sprouts?
Cristina says
AWesome!!! The method varies per veg. I have a perfect brussel sprout recipe in my new book!
Emily J says
Love this! It’s the only way I make my broccoli now. I always thought I needed to coat the broccoli with olive oil and it always ended up tasteless and soggy. No more soggy broccoli – crispy broccoli cooked this way is the way to go.
★★★★★
Cristina says
Yeayyyy!!!
Sharon Feener says
Quick question… How do you store it and along with that, how long do you think it is good for in said storage? I have broccoli in the fridge, but I’m going away this weekend and I’m worried about it “going bad” before I get back. Thought I could roast some to take with and some to leave for the teenager at home if I can figure out how to store it.
Cristina Curp, FNTP says
Store leftovers in the fridge in tupperware. It’s not as crispy leftover, but you can sautee it in a hot skillet to reheat.