Roasted Broccoli…and Cauliflower

Roasted Broccoli…and Cauliflower

Pretty much any vegetable is better when roasted and broccoli is no exception.  But I find that many people are surprised when I serve roasted broccoli.

I will say that it definitely tastes better than it looks, but trust me when I tell you it tastes delicious!

The base of the broccoli stays firm while the florets get brown and crispy.  It may be the highest form of the broccoli.

And so easy to make.

Preheat your oven to 450-500 degrees F…pretty much as hot as your oven will go.

Cut up the broccoli into florets.  I also peel the stems and cut them into chunks.  Toss the florets with olive oil, a few grinds of fresh pepper and a little more kosher salt then you think you need.

Spread the broccoli on a heavy cookie sheet and roast in the oven for 15-20 minutes.  About half-way through the baking, shake the broccoli turning the pieces over.

When the broccoli is tender and the florets are crispy and browning on the edges, the broccoli is done and delicious!!

You can serve the broccoli as a side with dinner or as an hors d’oeuvre to dip into something tasty.  I served this broccoli along side fresh vegetables on a plate of crudite with chick pea dip and black bean lime dip.

P.S.  This also works great for cauliflower!