Roasted broccoli is one of those dishes that if not made properly, is REALLY bad. There is nothing I hate more than when I get roast broccoli and the stem of the broccoli is raw, and the top is burnt. This cooking method that I have been doing for roasted broccoli results in the best roast broccoli of all time. It is the only broccoli I like to make now.
Key Ingredients and Substitutions:
- Broccoli – I use the bagged broccoli that is already trimmed. You can also buy it whole and cut away the florets.
- Olive Oil – I use olive oil for this recipe, but any neutral oil will work.
- Honey – This is used in the sauce to coat the broccoli and is a nice sweet to counter the spicy. You can also use sugar here.
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SERVINGS: 4
- PREP TIME: 10 Mins
- COOK TIME: 30 Mins
- TOTAL TIME: 40 Min
Ingredients:
- 2 bags broccoli florets, around 6-8 cups
- 1/2 cup olive oil
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 2 tbsp honey
- salt and pepper
Preparation:
STEP 1.
Preheat the oven to 400°F.
STEP 2.
Prep the broccoli, make sure they are all in small florets, cut in half if needed and add to a large bowl.
STEP 3.
In a small pot over medium heat, add the olive oil. Once the oil is warm, add the garlic and cook for one minute. Turn off the heat and stir in the red pepper flakes and honey and stir to combine.
STEP 4.
Coat the broccoli in the oil honey mixture. Make sure to toss it so it is evenly coated. Salt and pepper the broccoli all over. Spread the broccoli onto a large sheet tray lined with parchment paper, making sure there is space between the florets. Cover with foil and transfer to the oven. Bake for 18 minutes, covered in foil. The foil will first steam the broccoli, so the stems aren’t undercooked.
STEP 5.
After 18 minutes, remove the foil and return the broccoli to the oven. Roast for another 10 minutes, until crisped.
STEP 6.
Remove from the oven and enjoy!
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