So, this roasted broccoli is one of those recipes that I hesitate in sharing because it is SO easy. Does it actually need a recipe?!? But its also one of my favorite side dishes and I’d hate for someone to go through life not experiencing the wonderfully delicious & easy dish that this roasted broccoli is.
Cooking things completely from scratch isn’t always easy. There’s often lots of chopping and prepping of ingredients, and then there’s also the cooking part, and of course, the cleaning up. But this broccoli is different. It’s easy. No chopping. It requires only one pan & almost no hands on time. Did I mention also that it’s economical because it turns out better with the cheaper broccoli cuts, rather than the more expensive florets. I like to roast mine until it’s almost burned. And then husband and I fight over the crispy, caramelized, charred bits on the pan.
|Before and after roasting; it will shrink quite a bit|
One word of caution.... once you start eating roasted broccoli, it is very difficult to go back to eating any other form. Steamed broccoli has NOTHING on roasted ;)
makes 2 servings
2 lbs of frozen broccoli cuts, organic preferred
4 Tbl Avocado Oil, divided into 1 Tbl and 3 Tbls
(or substitute another liquid fat of choice, such as olive, or melted lard/bacon grease/duck fat)
1 tsp Sea Salt or Himalayan salt (we like things a little on the salty side, so use less if you aren’t a big salt fan).
- Preheat the oven to 425 F (or 375 F on a convection oven).
- Grease a rimmed baking sheet with 1 tablespoon of oil.
- Open the frozen broccoli cuts & spread onto the baking sheet. Drizzle on the remaining 3 Tbl of oil & the salt. Toss to combine.
- Roast in the preheated oven for 25 minutes, then remove the pan from the oven, toss the broccoli to ensure it isn’t sticking and that it isn’t getting too dark. Return the pan to the oven to roast an additional 20 to 25 minutes.
- Serve immediately.