Speedy Roasted Broccoli
Yield: 4 servings
Roasted broccoli in 10 minutes? It’s possible AND delicious. These crispy, golden spears may just cement a spot on the weekly rotation!


  • 1 pound bite-size broccoli florets (about 6 cups or two medium heads)
  • 2 tablespoons (28ml) olive or avocado oil
  • ½ teaspoon kosher salt and freshly ground pepper to taste
  • Optional: freshly grated Parmesan cheese, lemon wedges, Aleppo pepper (or red pepper flakes)


  1. Preheat the oven to 425°F. In a large bowl, toss the broccoli with the oil until evenly coated. Sprinkle evenly with the salt and pepper and toss again. (Tip: For one less bowl to wash, I often add the broccoli to a large produce bag and shake to coat with the oil and seasonings. Just be sure there’s room to shake the broccoli and that the bag doesn’t have holes, because you need to be able to fill it with air to give the florets room to move.)

    Transfer the broccoli to a large, rimmed baking sheet (no need to grease) and spread into an even layer.

    Place the baking sheet on the top rack of the oven (about 4-5 inches from the top element), and roast until starting to brown in spots and the stems are crisp-tender when pierced with the tip of a sharp knife, about 10 minutes. Check a minute or two early, and if the broccoli is sufficiently charred but the stems are not tender, place the sheet on the middle rack to finish cooking. Also, depending on oven and distance of top rack from the element, you may need to add 1-2 minutes if the florets are still a bit firm or not browned to your liking.

    If desired, sprinkle with Parmesan cheese in the last minute or two of roasting. Upon serving, lightly squeeze a lemon wedge over the top if desired (just a teaspoon or two will add a bright flavor note) and/or dust with Aleppo pepper or red pepper flakes.

Helpful hints

• To make certain the broccoli cooks quickly, be sure to cut it into truly bite size pieces. I also slice through any thick stem pieces so the stems are not too firm at the end of the 10 minutes.

• To prevent the broccoli from steaming and allow the edges to brown or char slightly, make sure the florets are very dry before tossing with the oil, salt, and pepper. (That said, for those who may enjoy less browning and a steamed result, feel free to wash the broccoli and leave a small amount of moisture clinging to the florets.)

• For a hint of garlic flavor, add ¼ teaspoon garlic powder along with the salt and pepper. I skip freshly minced garlic because the little bits tend to burn in the high heat of the oven, which makes them taste bitter.

• Have a convection oven? It will work very well with this recipe, expediting browning and reducing cooking time by a minute or two.

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