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Crispy Roasted Broccoli

on September 9, 2013

I admit it. I teeter on the edge of becoming a true “veggie snob.” Even though, as a kid, I ate (and liked) the canned brown slime my grandmother called “spinach,” I’ve now developed taste buds that cry out for vegetables that are fresh and prepared well. Cooked in a way that, at very least, brings out their flavor — and, ideally, enhances it.   

This has to be one of the easiest and tastiest ways I’ve fixed broccoli, to date. Not only do the little florets get crispy and brown, the broccoli stalks get tender, yet stay firm — making this a great textural contrast, as well!

roasted broccoliCrispy Roasted Broccoli


  • 1 head fresh Broccoli (if you need to rinse this, do so a few hours or day before as the oil won’t stick to moisture)
  • 1 tsp. minced Garlic (I used roasted), more to taste
  • 1-2 Tbs. Olive Oil (enough to coat without being “drippy”)
  • Salt, Pepper, and/or other seasonings to taste (I think curry or cumin would be delish)
  • Fresh Lemon juice (to taste)


  1. Chop the broccoli into small, bite-sized florets (you don’t have to use the stems but I like them).
  2. Put everything into a bowl or bag and toss/shake to coat.
  3. Roast at 375F (to 400F, depending on your oven) for about 30 minutes.
  4. Drizzle with fresh lemon juice.
  5. Check the seasoning again (I had to add a bit more salt at the end).
  6. Serve warm while it’s still crunchy.

Needless to say, this doesn’t keep well if there are leftovers. Fortunately, that’s never been a problem in this house. 



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