Roasted broccoli has a lot better texture and flavor than steamed or boiled broccoli. Roasting the broccoli on sheet trays gives a great caramelized flavor and crispy texture.
Separate the stalk from the floret with a knife, peel and chop into bite sized pieces or discard.
Chop the floret up into similar sized pieces measuring roughly one inch to one and a half inch pieces. The small stem attached to the floret should be one to two inches long.
Add the chopped florets to a large mixing bowl. (A bigger mixing bowl makes it easier to toss the broccoli in olive oil and seasoning).
Add the olive oil to the broccoli and toss until evenly coated. Feel free to add a bit more oil. The broccoli should be well coated but not completely drenched in olive oil.
Add the seasoning (salt and pepper or other flavorings) to the bowl and mix well until evenly coated.
Taste one piece of broccoli to ensure it is seasoned well. It should be flavorful.
Add in a single layer to a large sheet tray. If it will not fit in a single layer, use a second sheet tray.
Place in the oven for 25-30 minutes. If you have smaller pieces of broccoli, check after 20 minutes.
Broccoli is done when tender, crispy and caramelized.
Notes
If you have a bigger head of broccoli, add more olive oil and seasoning as you see necessary.
Adjust the cooking time according to how big your pieces are and how crispy you like the broccoli. It is very important that you use enough olive oil so that the broccoli does stick and it also achieve the crispy texture.
If you’re roasting a lot of broccoli, ensure it is in a single layer to ensure maximum crispiness. If you do it multiple layers or overcrowd the sheet tray, you’ll get steamed broccoli.
Flavoring can be added as you desire, this is a basic recipe to go through the concepts. Garlic paste, cajun seasoning, lemon and pepper or parmigiano reggiano can all be added to broccoli to make it even more delicious.