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Blog

Oven Roasted Broccoli

Patricia Reitz

Oven Roasted Broccoli - ButterYum

Oven Roasted Broccoli - ButterYum

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.

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.

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.

Mmmmmm.  Look at all that toasty goodness.

Pile them up on a platter and watch them disappear.

Pile them up on a platter and watch them disappear.