I’ve mentioned this before, and I’ll mention it again: Taylor is a burger-and-fries guy. Not a fancy seafood and brussels sprouts guy, but a meat-and-potatoes man. However, the man LOVES broccoli. And I’ve learned how to make it so good that it’s crispy and yummy enough to eat on a weekly basis. My broccoli is roasted just a little too hot, and a little too long in the oven to get it blackened and extra delicious. Not accidentally burnt, but burnt like your favorite way to eat toasted marshmallows, or burnt like the best part of barbecued meat. Burnt food just tastes good, and blackened garlic and lemon broccoli tastes even better.
The key to getting it nice and crispy and blacked on the edges is spreading it out. If you pack the broccoli too tight on the baking sheet it will just steam and get soggy. This does, however, mean you won’t have any leftovers. Maybe make two or three sheets worth 😉 A whole head of broccoli just doesn’t last more than 5 minutes in our house.
Toss the broccoli florets with a little olive oil, lemon juice, minced garlic or roasted garlic, and lots of salt and pepper. Then you crank the heat all the way up to 450 and let them roast 20 minutes.
I love this as an easy dinner with some chicken breasts on the sheet pan too. Maybe some thinly sliced baby red potatoes 😉
- 1 head broccoli, cut into small florets
- 1 tbsp olive oil
- Juice of 1 lemon
- 2-3 cloves of garlic, minced
- ½ tbsp salt
- Freshly ground black pepper
- Preheat the oven to 450 degrees, and line a baking sheet with aluminum foil.
- Chop the broccoli into small florets, discarding the stems.
- In a large bowl, toss the broccoli with the remaining ingredients, coating evenly.
- Spread broccoli in one layer on the baking sheet, making sure there is some space in-between the florets.
- Roast the broccoli for 20 minutes, until the edges get black and the broccoli is fork tender.