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At 425°, a pan of broccoli will take 15 to 20 minutes to roast. Once cooked, tossing the crispy florets with parmesan cheese or lemon juice adds more layers of flavor, but tossing with 1 tablespoon of soy sauce or 1 teaspoon of sesame oil also gives a nice twist.
Roasted broccoli florets and broccoli stems are cooked with just olive oil, salt, and pepper. So much more flavorsome than boiled or steamed broccoli!
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
The easiest oven Roasted Broccoli recipe that may be served as a side to just about any entree or lunch. Broccoli florets with oil, garlic, and seasoning are baked until tender and golden. We love to serve this topped with freshly grated parmesan cheese.
Roasted broccoli is truly irresistible, and so easy to make! Find the basic recipe for roasted broccoli here, plus fun variations to change it up.
Give the roast broccoli florets a taste and see if they need any extra salt and pepper. Then dish up, serve warm, and enjoy! Full instructions detailed in the recipe box below.
Roasted broccoli makes a great weeknight side served on its own, but this cooking method also works well if you’re adding it to a grain bowl or simple pasta dish. Make as written with minced...
Perfectly roasted broccoli is crisp-tender with super-flavorful caramelized bits that you’d swear were seasoned with more than just salt and pepper. The secret to serving broccoli that you want to eat every single week starts even before you slide it into the oven.
Quick Summary. This perfect Roasted Broccoli with garlic is destined to be your new favorite side dish! This crispy, oven-baked broccoli goes great with any meal. My version is so easy to make with simple seasonings, and it’s even kid-approved! Pin this now to find it later. Pin It. Crispy roasted broccoli is one of my all-time favorite vegetables!
Roast for 20 – 25 minutes just until the edges are a bit browned and crisp (my favourite part!) Drizzle with lemon juice and zest and parmesan, toss then serve. I don’t take credit for this Magic Broccoli. It is based on an Ina Garten recipe – though hers has more oil, pine nuts and basil.