This recipe is one of our household secrets to keeping weeknight meals healthy and fast. And adding them into salads straight from the fridge is one of my favorite things!
My favorite part about this recipe is you can scale it up or down as needed. Just up your oil and seasoning if you want to do a bigger batch
Just pick up a few heads of fresh broccoli, cut into florets (and don’t forget to chop up the stem too), douse in olive oil and salt and pepper, and roast for 15-20 minutes.
They key is not OVER roasting it, making them mushy. You want them to still have crunch and maintain a bright green color.
Easy Weeknight Roasted Broccoli
As mentioned above, this recipe can be scaled up to include as much broccoli as you would like! Just make sure you coat well with olive oil and seasoning.
The Fond Life | Jan 2019
- prep time: 10 mins
- cook time: 20 mins
- total time: 30 mins
- 1 head of broccoli, cut into florets and stem cut into quarter inch chunks
- Olive Oil
- Salt and Pepper
Preheat oven to 400 degrees.
While oven is preheating, line a baking sheet with foil and cut up your broccoli.
Place broccoli in lined sheet pan and drizzle with a few glugs of olive oil, tossing with a spatula or tongs. I don’t like to give a measurement for oil here—use your instincts and you just need a light, glossy coating of oil.
Sprinkle with salt a few pinches of salt and pepper and roast for 15-20 minutes until the ends of the florets are crisping up, and it has achieved a bright green crunch. Make sure to stop roasting before they go mushy!