Roasted Broccoli: 20-Minute Recipe to Die For

If you’re like most, you’re trying to eat more vegetables to counter all the damage you did last month.

In my world, eating healthy food, like veggies, does NOT mean you have to sacrifice indulgence.

Enter my new obsession:  Roasted Broccoli.

I had it at one of my favorite restaurants, The Dressing Room, over the holidays and fell in love.  The tiny broccoli florets soak up the olive oil and become so tender and the little leafy tops get nice and crispy.  I was sad when I ate my last one (and that I had to share with the whole damn table).

So the next day I went home and made my own batch to have all to myself. Muahahahaha!

This is a GREAT dish for the lazy cook.  The broccoli roasts quickly (about 15 min) and all you need to add is olive oil and salt.  It tastes gourmet but it’s so freaking easy (and good for you!).

So now I’m sharing it with you, along with a nice easy lemon-dijon dipping sauce.  Click the video below to see how it’s done:

 

Make it this week – you won’t be sorry!

Recipes

Ingredients – Broccoli

2 bunches of broccoli
2 tbsp olive oil
1/2 tsp sea salt

Ingredients – Dipping Sauce

4 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp Dijon mustard
grated zest from about 1/2 of a fresh lemon

Directions – Broccoli

1. Preheat oven to 475.
2. Cut broccoli into bite-sized florets. The smaller the floret, the faster they will roast and the crispier they will get!
3. Place in a large bowl, add olive oil and salt and toss until broccoli is well coated.
4. Layer broccoli in a single layer on a baking sheet lined with parchment paper (or aluminum foil).
5. Roast in oven for about 15 minutes, until edges of broccoli start to brown.
6. Serve right away!

Directions – Dipping Sauce

1. Combine all ingredients in a small bowl and whisk with a fork until well combined and creamy. Enjoy!

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9 Responses to Roasted Broccoli: 20-Minute Recipe to Die For

  1. Robin says:

    Heather, how would you do this with frozen broccoli?

    • Heather says:

      Never done it with frozen, I’ll have to try it but I think the moisture from defrosting them might make it tough to get them crispy.

  2. KK says:

    This has been mymost favorite way to eat broccoli for the past few months…. Cauliflower is excellent as well!!!

  3. Kim says:

    heather, I make this all the time so you know it must be simple! Also really good with brussel sprouts. Somtimes I add a little crushed red pepper to give a little hint of heat.

    • Heather says:

      Ooh yes brussel sprouts are great this way too. I do it a ton with sweet potatoes too — cut them in to teeny tiny pieces and they roast in less than 15 min!!

  4. Susan says:

    Try adding smoked paprika!

  5. Reena says:

    Heather,
    I made it tonight.. A-M-A-Z-I-N-G.

    …It’s all I can say, besides, looking forward to having it again tomorrow!

    Thank you for sharing!!

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