Perfect roast broccoli (or cauliflower)

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Roast Broccoli WM

I used to be utterly ambivalent about cruciferous vegetables, finding them either bland or (worse, and as was so traditional growing up!) soggy. Until I finally hit upon the simple genius of roasting them. Duh. They retain a crunch without being underdone and caramelize slightly at the edges, making crispy-happy pieces that make it possible for me to eat an entire head in one sitting. What? Don’t judge me! Other bonus? Easiest side dish in the world.

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Perfect roast broccoli (or cauliflower)

Scale

Ingredients

  • 2 heads of broccoli
  • Couple of tablespoons coconut oil or other fat
  • Seasonings to taste: I use garlic and red pepper flakes usually

Instructions

  1. Preheat your oven to 425F and line a baking tray with foil.
  2. Chop all your broccoli / cauliflower into bite size pieces and throw them in a bowl with your oil and seasonings. Having different sizes is actually good as the smaller pieces will crisp up the awesome-est. Technical term. Stir to evenly coat in oil / spice mixture.
  3. Spread your seasoned veggie out on your baking tray in as even a layer as you can. Whack in the oven for 10 minutes.
  4. Turn the heat up to 450F, flip your veggie pieces over and roast for another 5-ish minutes until edges begin to crisp up. Go for longer if you want moar crispiness, but watch carefully as the risk of blackening instead of crisping increases exponentially 😉

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