Speedy Roasted Broccoli

Roasted broccoli in 10 minutes? It’s possible AND delicious. With their crispy, golden edges, these tender spears may just cement a spot on the weekly rotation!

When it comes to roasting vegetables, a certain time commitment is typically required to achieve those signature caramelized edges and concentrated flavor.

When it comes to broccoli, however, we can cheat the process and have crisp-tender florets with lightly crispy edges in about 10 minutes.

The keys to success are easy and few.

First, it’s important to cut the florets into truly bite-size pieces. No big trees with thick stems.

After your initial chop, if you notice a few florets with thick stems, simply separate them into two florets. If you’d like to make use of the edible broccoli stem, cut it into a ¼- to ⅓-inch dice or julienne and toss the pieces along with the florets.

(I’ve also shredded the stems, and the thin slivers become a bit crispy. In this case, it’s especially important that there’s room on the baking sheet to give everything space. Otherwise, they will steam rather than roast.)

The other key to success is to roast the broccoli on the top rack of the oven. Most top racks are situated about five inches from the top element, so use this as a general guide. If your oven varies by an inch or so either way, you may need an extra minute or three of roasting time or to lower the baking sheet in the final few minutes to prevent too much browning.

With the traditional method of roasting vegetables, the transfer of heat from the metal baking sheet browns the bottom of the veggies first. With this speedy method, most of the cooking happens from above, so it is the top surface that will brown.

As an added convenience, the florets don’t stick when cooked this way. So, there’s no need to grease the baking sheet.

To prevent the broccoli from steaming and encourage some crispy crowns, it is important that the florets are dry. I have used this quick-cook method with florets that were still damp from washing, and though they brown very little, they still tasted great.

Some may actually prefer less browning and the softer texture of steamed broccoli. In this case, wash and leave a touch of water clinging to the florets.

Also, if you prefer extra crispy edges (my husband is happy when golden brown transitions to black!), simply roast the broccoli a few extra minutes. If you keep an eye towards the end of the cooking time, you can easily achieve your personal broccoli perfection.

A few more tips…

The recipe is easy to scale up or down. If you can’t fit the broccoli florets in an even layer, simply use a second baking sheet.
As a rule, I use about 2 tablespoons of oil and ½ teaspoon of kosher salt per pound of florets. As for pepper, I tend to give my grinder several hearty turns but estimate I use about ¼ teaspoon.
If you have it, a pinch of Aleppo pepper adds modest heat and a pretty garnish. Red pepper flakes are spicier but would be a good alternative.
A final squeeze of lemon adds a lovely hint of brightness if you have one on hand. Just a teaspoon or two is plenty.
Have a convection oven? By all means use it. This setting will create more even browning and crisping and tends to shave a minute or two off the total cooking time.

Roasted broccoli in 10 minutes? It's possible AND delicious. With their crispy, golden edges, these tender spears may just cement a spot on the weekly rotation!

Helpful hint: 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.

For best results, spread the florets into an even layer with space between them. Also, for the broccoli to cook quickly, it’s important to keep the florets bite-size and cut through any thick stems.

You’ll get more browning and crisp edges if the florets are dry. You can also cook them a little longer if you’d like more crispy edges. If the florets are damp from washing, they will steam and brown very little – which is different but still good!

An optional sprinkle of Aleppo pepper or red pepper flakes and a light squeeze of lemon will add brightness and a hint of zing to this simple, speedy side dish.

I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.