Easy Roasted Broccoli | Vegan

This is my go-to, easy roasted broccoli recipe! Pin it for later here.

I recently surveyed you guys to see what YOU wanted most and recipes came up as numero uno! And full disclosure… I think I’ve been holding back. You see, I felt like I shouldn’t share my easiest, go-to recipes because they were… too easy? If that makes sense?! Anyway, but they’re what I use on the day-to-day so I’m going to be sharing my super simple recipes that almost seem like… not recipes!! Up first, my easy roasted broccoli.

Easy Roasted Broccoli

I make this easy roasted broccoli at LEAST once a week. It’s four ingredients and takes 20 minutes for one broccoli crown. You’ll need to add a little more roasting time for additional crowns. It’s the perfect side dish to any main, and naturally vegan and gluten-free.

I love how roasting veggies helps bring out their natural sweet flavors. I can eat this roasted broccoli like candy!

How to Prepare Broccoli Florets

If you’ve never made broccoli before, it’s simple. Some supermarkets sell both broccoli crowns or whole broccoli (only difference is the stalk is longer on whole broccoli). You can buy either because we’ll be cutting the stalk off anyway.

Take your broccoli and rinse it under running water then pat it dry. On a cutting board, cut off the florets (the little bunchy, tree tops!) from the stalk. I usually leave about an inch of stalk attached each floret. For this recipe, I peel apart some of the florets so they’re smaller for roasting. That’s it! Your florets are ready.

Why is broccoli healthy?

I get the question, “I know [insert anything nutritious] is supposed to be healthy… but why? What’s in it?”

So, briefly, broccoli is a good source of:

• Potassium (important for your heart)
• Vitamin A (important for vision)
• Vitamin K (helps your body clot blood)
• Folate (important for neural development)
• Vitamin C (helps your immune system)
• Phosphorous (bones)
• and some calcium! (bones)

Tips for Roasted Broccoli

A few simple, last tips before we dive in:

• Wrapping your broccoli in foil before putting it in the refrigerator storage will help it stay crisp for longer. This is especially helpful if you grocery shop at the beginning of the week but won’t be using it until later in the week; otherwise it can sometimes become wilty.
• Smaller broccoli pieces do best with roasting. Too big of pieces will take longer to roast and you may end up with uneven results.
• I always use foil to line my baking sheet for easy clean up.
• Lastly, do not use a deep dish for roasting this broccoli! It won’t turn out right; it needs to have small edges like a baking sheet (even a pizza pan works!).

Without further ado, let’s get to the recipe!

Do you like roasted broccoli?

Have you tried this recipe? What did you think?

Pin this easy roasted broccoli recipe for later here.

Easy Roasted Broccoli | Vegan

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Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 86 kcal

Ingredients

  

1x2x3x

• 2 Tbsp oil (I use avocado oil or olive oil)
• 1 florets from one broccoli crown
• salt and pepper to taste

Instructions

 

• Preheat oven to 425° F. Cover a baking sheet with foil to simplify clean-up. (Note: It's important that you do NOT use a pyrex or cake pan, the baking surface needs to be mostly flat.)
• EITHER put all broccoli florets in a large Ziploc bag, add oil and massage OR place broccoli florets directly onto covered baking sheet and drizzle with oil, moving the florets all around with a spatula or spoon so they get as much oil as possible on them.
• Season with salt and pepper. Be fairly generous on the salt.
• Bake for 10 min. Remove from oven and shift florets around. Bake additional 5-7 minutes. Add additional time for more florets or if your baking sheet is crowded. Florets should be bright green with crispy, golden edges.

Notes

For best results, do not leave very long stalks on the florets. Keep them fairly short and fairly even in size.

Nutrition

Sodium: 25mgSugar: 1gFiber: 2gPotassium: 243mgCalories: 86kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 7gProtein: 2gCarbohydrates: 5g

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