I’d expected it to be hard to make, not really sure why. I just had never thought of roasting broccoli—some vegetables seem like a no-brainer in that department but what with the flowery thing going on up top, I don’t know.
Anyway, I’m glad I got over my fear because this roasted broccoli was both a cinch to make and super-tasty. Mine came out nice and crispy, which was what I was going for, but I have a feeling if you marinate it for a while first and then roast at a lower temperature for a longer time, you could get a moister, richer flavor.
All I did was chop the broccoli into florets and then toss with a little olive oil and sea salt. From there, I spread it all out on a baking sheet and roasted it for about 25 minutes at 400.
With a little parmesan sprinkled on top, it was a great side. I’ll bet it’s excellent in pasta as well!
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