I love to roast vegetables and this broccoli is a family favorite. The teens absolutely devour it - I can even get away with putting a platter full on the table for them to nibble on while doing their homework. How's that for a healthy after school snack? Frozen broccoli won't work here so be sure to get fresh. I can buy 3-pound bags of fresh pre-cut florets at Costco for $5; enough to fill 4 sheet pans.
Cut the florets in half and place them cut side down on a sheet pan that has been spritzed with olive oil (I roast veggies so often that I have a dedicated roasting pan). Spritz the top of the florets with oil and sprinkle with salt and pepper.
Pop the pan into a preheated 425F oven for 12-15 minutes, or until the broccoli starts to caramelize.
Mmmmmm. Look at all that toasty goodness.
Pile them up on a platter and watch them disappear.
Oven Roasted Broccoli
1 head fresh broccoli florets, cut in half
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
olive or canola oil spray
optional - grated Parmesan and crushed red pepper flakes
Preheat oven to 425F and place a rack in the center position. Spray surface of sheet pan with olive or canola oil spray. Arrange broccoli halves evenly on sheet pan, cut side down. Spritz the broccoli with a little more oil. Sprinkle the salt and pepper evenly over the broccoli. Bake for 12-15 minutes, or until the edges start to brown and caramelize. If desired, sprinkle with freshly grated parmesan and/or crushed red pepper flakes. Enjoy hot or cold.