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Crispy Sheet-Pan Broccoli

By Mindy Fox

4.5

(8)

Photo of roasted broccoli on a baking tray with a spatula.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.

Recipe information

  • Total Time

    45

Ingredients

3 large heads broccoli (3 ½ to 4 pounds total), trimmed, cut into florets with some stalk attached (cut the florets in half if large)
½ cup olive oil
Kosher salt
Freshly ground black pepper

Preparation

  1. Step 1

    Set the racks in the upper and lower thirds of the oven and preheat it to 425°F.

    Step 2

    Line two large rimmed baking sheets with parchment paper. Divide the broccoli between the sheets, arranging them in a single layer. Drizzle each sheet of broccoli with ¼ cup oil, then season each with ½ teaspoon salt and a few grinds of pepper. Roast, stirring once and rotating the sheets halfway through, until the broccoli is crispy and charred in spots, 35 to 40 minutes. Taste and adjust the seasoning, if desired.

Cover of the Cook90 Cookbook featuring roasted halved sweet potatoes topped with a saute of crumbled chorizo, mushrooms, cilantro, and red onion.
From Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals © 2018 by David Tamarkin. Reprinted by permission of Little, Brown and Company. Buy the full book from from Amazon.
TagsBroccoli/BroccoliniVegetableSideDinnerGluten FreeDairy FreeNut FreeVeganVegetarianKeto5 Ingredients or FewerEasyRoastCookbooks

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