Best Oven Roasted Broccoli Recipes

OVEN ROASTED BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
• Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

OVEN ROASTED BROCCOLI

Steps:

• Preheat to the oven to 400°F.
• Mix together the oil, garlic, red pepper flakes, salt and pepper.
• Toss together the broccoli and the oil mixture in a large bowl.
• You may have to adjust the oil a bit if your bunch of broccoli is smallish.
• You don't want it swimming in oil on the cookie sheet.
• Put broccoli on cookie sheet.
• Place in the oven for about 10-15 minutes.
• Be sure and check often to make sure it's not burning, you want it to caramelize but not burn.
• If you don't like al dente broccoli, cook a little longer.
• I usually remove after 10-15 minutes.
• When the broccoli is as done as you like remove from the oven and toss with the cheese.

OVEN-ROASTED CAULIFLOWER, BRUSSELS, AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
• Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
• Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
• Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
• Remove from the oven and allow to rest 2 to 3 minutes before serving.

OVEN-ROASTED BROCCOLI IN FOIL

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine broccoli florets and olive oil in a bowl and toss to lightly coat. Season with salt and pepper.
• Lay a large sheet of aluminum foil on a flat work surface. Transfer broccoli to the center of the sheet and fold edges in to create a sealed packet.
• Bake in the preheated oven for 10 minutes. Remove packet from oven and open aluminum foil to expose broccoli. Sprinkle with Parmesan cheese.
• Return packet to the oven and continue baking until floret tips start to blacken and stalks are greenish-brown, about 10 minutes more.

OVEN-ROASTED BROCCOLI WITH PARMESAN (LOW FAT)

Steps:

• Preheat the oven to 425°F.
• Trim the broccoli, leaving about 1/2 inch of stem attached to the florets.
• Toss the broccoli in a large bowl with the Parmesan, parsley, garlic powder, black pepper, and salt to taste.
• Toss in the red pepper flakes, if using.
• Drizzle with olive oil and toss again until all of the florets are thoroughly coated.
• Transfer to a medium nonstick baking sheet an bake for 10 minutes.
• Then toss the broccoli again and bake for another 5 to 7 minutes, or until the florets are lightly browned and tender.
• Serve immediately.

OVEN ROASTED CAULIFLOWER AND BROCCOLI WITH BACON

Steps:

• Preheat oven to 400°F.
• Slice cauliflower and broccoli into florets and put in a single layer in an oven-proof baking dish.
• Drizzle with olive oil and toss with the precooked bacon and spices.
• Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the vegetables are lightly brown. Test to see if done. Fork tines should be able to easily pierce the cauliflower and broccoli.
• Remove from oven and if desired sprinkle generously with Parmesan cheese and panko bread crumbs.
• Serve immediately.

OVEN ROASTED BROCCOLI WITH PARMESAN

Steps:

• Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet lined with parchment paper or silicone sheet. Spread them in one layer.
• Sprinkle with Parmesan cheese and roast in the oven at 230°C, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
• Serve hot or warm.

OVEN ROASTED BROCCOLI SPEARS

Steps:

• 1. Preheat oven to 425 degrees. Place broccoli spears in a single layer on a large sheet pan lined with parchment paper or non-stick sheet pan. Drizzle with olive oil and sprinkle with seasoning, lemon zest and some cheese; toss. Bake for 15 minutes, stir to re-distribute seasoning and oil for even coating. Continue to bake for 10 minutes or until florets begin to brown. Remove from oven, sprinkle with additional cheese.

FUSILLI CHICKEN WITH OVEN-ROASTED TOMATOES AND BROCCOLI

Steps:

• Preheat oven to 400°F.
• Place the plum tomatoes in a baking dish, covering with 1 tablespoon oil, oregano and 1/2 teaspoon salt.
• Bake for 30-40 minutes, until the tomatoes are just browned (DO NOT STIR).
• Meanwhile, bring a large saucepan of water to a boil. Add the broccoli and cook until just tender, about five minutes.
• Drain and set aside.
• Heat 2 tablespoons of the oil in a large frying pan over medium-high heat.
• Add the onion, thyme, chicken and season with salt.
• Cook about 5-7 minutes, until the meat is cooked and beginning to brown, stirring often.
• Add the garlic and cook for 1 minute more, stirring frequently.
• Remove from the heat, stir in lemon juice and season with pepper.
• Set aside and keep warm.
• Cook the fusilli accoring to the directions on the package.
• Drain and place in a large bowl.
• Toss the pasta with the remaining oil.
• Stir the broccoli and chicken mixture into the pasta.
• Add the tomatoes and stir gently to blend.
• Serve immediately.

OVEN ROASTED PARMESAN BROCCOLI RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, toss broccoli to coat with oil.
• Sprinkle garlic salt on top; mix to incorporate.
• Spread broccoli on a large baking sheet lined with aluminum foil and bake for 15 minutes, or until it starts to turn golden brown (you want it to caramelize, but not burn).
• Place broccoli back in a bowl as soon as you pull it out of the oven and mix with cheese.
• Serve immediately.

GRILLED CHICKEN AND OVEN ROASTED BROCCOLI

Steps:

• 1. Add extra virgin olive oil to a large heated pan. Sauté mushrooms until golden brown. Add onions, garlic and thyme sauté until the onions are soft. Mix brown gravy mix and chicken base with the water. Add mixture to sautéed veggies. Add brandy and let simmer. Add a little more water if need to ensure a creamy consistency. Add cream and simmer. Let sauce reduce by half.
• 2. In a large bowl, combine chicken, olive oil, greek seasoning, garlic cloves and lemon zest. Marinate for at least 2 hours. On a hot grill cook chicken for 12-15 minutes. Turn once. Internal temperture should read 160 degrees.
• 3. Preheat oven to 375 degrees. Combine all ingredients for the roasted broccoli. On a large baking sheet arrange broccoli in a single layer. Roast for 10-15 minutes, or until broccoli florets are golden brown. Turn once.

OVEN-ROASTED CAULIFLOWER AND BROCCOLI RECIPE - (5/5)

Steps:

• Preheat oven to 400 and put rack in middle of oven. Mix the Broccoli, Cauliflower, garlic, olive oil, red pepper flakes, and salt in large roasting pan. Roast, stirring and tossing occasionally, until the vegetables are crisp-tender and a little browned, about 20 minutes. Remove from the oven, sprinkle with vinegar while still in hot pan and toss well.

OVEN-ROASTED BROCCOLI

Steps:

• 1. Preheat oven to 400F. Mix together the oil, garlic, red pepper flakes, salt and pepper. Toss together the broccoli and the oil mixture in a large bowl. You may have to adjust the oil a bit if your bunch of broccoli is smallish. You don't want it swimming in oil on the cookies sheet. Put broccoli on cookie sheet. Place in the oven for about 10-15 minutes. Be sure and check often to make sure it's not burning, you want it to caramalize but not burn. If you don't like al dente brocoli, cook a little longer. I usually remove after 10-15 minutes. When the broccoli is as done as you like remove from the oven and toss with the cheese, serve and enjoy.