Roasted Broccoli





  1. Preheat oven to 425°.
  2. Spread 1 tablespoon olive oil over the bottom of a cookie sheet or a 13-inch cast iron skillet; set aside.
  3. Cut the broccoli florets from the stems.
  4. Peel the outer layer of fibrous material from the stems and slice into small pieces. (See my techniques page on how to peel broccoli stems)
  5. Place the broccoli florets and stems in a large bowl.
  6. Add the onion slices.
  7. In a small bowl whisk the ¼ cup olive oil, minced garlic, lemon juice, balsamic vinegar, salt, and black pepper.
  8. Pour the marinade over the broccoli florets, stems, and onion slices.
  9. Toss to coat.
  10. Spread the broccoli onto the cookie sheet in a single layer.
  11. Bake for about 20 minutes, tossing once 10 minutes into the baking time.
  12. Roast until broccoli is tender and nicely browned.
  13. Serve.

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