Perfect Roasted Broccoli

I’ve said it before and I’ll say it again. I love all things roasted. This broccoli is no exception. Not only does roasting add a crazy amount of flavor to this side dish, but it is also incredibly easy to make. That makes it a winner in my book.

Preheat the oven to 425 degrees Fahrenheit.

To start, simply remove all the “little trees”, as we called them as kids, from the head of broccoli.


Make sure that all of the florets are a similar size, cutting some in half or even quarters if necessary.

Place the broccoli on a foil covered baking sheet with a tbs of olive oil drizzled on it.


Season lightly with salt and pepper and toss to evenly coat with the seasoning and oil.

Tip: Add a sprinkling of Parmesan for extra flavor!


Bake for 20 minutes or until desired browning is achieved.


This is a great side dish for Tender Pot Roast and Creamy Polenta!



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Perfect Roasted Broccoli


  • 1 medium to large head of broccoli
  • 1 tbs olive oil
  • Salt
  • Pepper
  • 2 tbs of Parmesan (optional)


Cut all of the florets off of the head of broccoli cutting them in half or quarters if necessary to make sure they are an even size.

Drizzle the olive oil on a foil covered cookie sheet. PLace broccoli on the sheet and season with salt and pepper to taste. Toss everything together. Sprinkle with Parmesan if desired.

Bake for 20 minutes at 425 degrees Farenheit.

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Roasted Broccoli


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