Roasted Broccoli
A balance of golden crispy-crunchy bits and crisp-tender stems is the goal with oven-roasted broccoli. And those stems are just as flavorful as the broccoli florets, so only discard the dried-out ends.
Ingredients
- 2 large heads of broccoli, cut into large florets with some stalk attached
- 5 tablespoons olive oil
- Kosher salt, freshly ground pepper
Steps
- Preheat oven to 450°.
- Toss broccoli and oil on a rimmed baking sheet; season with salt and pepper.
- Roast, tossing occasionally, until tender and browned, 25-35 minutes.