Roasted Broccoli
Boiled broccoli and roasted broccoli are barely the same vegetable, and the whole difference is dryness. While there is water on the surface the florets cannot go above 100 °C, so you get steam instead of browning. Dry them thoroughly, heat the tray first and set the oven to 220 °C.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Level
- Easy
- Per serving
- 175 kcal
Ingredients
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What to use instead
Sunflower or pumpkin seeds work in place of the almonds — add them 5 minutes before the end.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
220 °C · top and bottom heat, no fan
With a fan: 200 °C
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Step 1: Heat the oven and the tray
Set the oven to 220 °C with the empty tray inside for 15 minutes. On a cold tray the first side of the broccoli steams before it ever starts to fry.
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Step 2: Cut into florets
Cut them so each floret has one flat face — that face is what browns. Peel the stalk and slice it into coins; it roasts just as well.
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Step 3: Dry them properly
After washing, dry the broccoli completely with a towel. Every drop of water left on the surface costs you minutes of colour.
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Step 4: Coat with oil
Toss the florets with the oil and salt by hand so every surface, cut faces included, is filmed.
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Step 5: Roast in one layer
Lay the florets cut side down with space between them and roast for 12 minutes without touching them. A crowded tray steams.
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Step 6: Turn, then add garlic
Flip the florets, scatter over the sliced garlic and almonds and roast for another 6–8 minutes. Any earlier and the garlic burns and turns bitter.
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Step 7: Finish with lemon
Straight out of the oven, add the zest, a squeeze of juice and the chilli. Acid hitting hot broccoli soaks into the crust and lifts everything.
Tips & variations
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Tip
If the broccoli is clean, skip the washing altogether: dry florets brown best. If you do wash it, give it at least 10 minutes to dry.
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Variation
Cauliflower roasts the same way but needs 25–30 minutes; it is denser and holds more water.
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Swap
Sunflower or pumpkin seeds work in place of the almonds — add them 5 minutes before the end.
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Storage
Up to 3 days in the fridge. Reheat only in the oven, 5 minutes at 200 °C; a microwave takes away every trace of crispness.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 175 kcal | 700 kcal |
| Protein | 7 g | 28 g |
| Fat | 13 g | 52 g |
| Carbohydrates | 9 g | 36 g |
Approximate values calculated from standard ingredient data.
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