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Crispy roasted broccoli

Dry broccoli and an uncrowded tray create browned edges.

Prep 10 minCook 20 minEasyServes 4
Let’s cook
Crispy roasted broccoli serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

  1. Heat and dry

    Heat oven to 425°F / 220°C. Wash broccoli and dry thoroughly with a clean towel. Cut large florets into evenly sized pieces.

  2. Season

    Toss with oil, salt, and pepper. Spread over a large rimmed tray in one layer, with cut sides touching the pan where possible.

  3. Roast

    Roast 18–22 minutes, turning once, until stems are tender and edges are browned. Use a second tray if the florets are crowded.

  4. Finish

    Mix lemon juice and garlic, then toss lightly with the hot broccoli. Start with a little dressing and add more to taste. Serve immediately for the crispest edges.

A little kitchen wisdomDry broccoli and an uncrowded tray create browned edges. Water left on the florets turns the roasting pan into a steamer.

Make it your own

Use cauliflower, allowing a few extra minutes if the pieces are thick.

Build a skill while you cookChoose the right cooking heat →Roasted vegetables with browned edges →
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