Roast Broccoli

Roasted Broccoli is an incredible dish. No more of that underooked or super soft steam broccoli – because this recipe will have your mouth watering for more. Seriously – you’ve never had broccoli like this.


Extra Virgin Olive Oil
Rice Vinegar
Black Pepper
Parmesan Cheese (Optional)


Baking sheet
Parchment paper


1. Preheat the oven to 500 F / 260 C.
2. In a bowl, add the olive oil, vinegar, salt, and pepper to taste. Give it a quick whirl to mix the ingredients. The oil to vinegar ratio should be about 1:1. You'll have to eyeball the quantities depending on the amount of broccoli you use - you don't want to douse them, just give them a nice thin coat of oil!
3. For the bigger broccoli florets, cut them in half lengthwise so that they will lay flat on the baking sheet. It is not necessary to cut the smaller florets.
4. Place your broccoli into the bowl and mix to coat.
Optional grate some Parmesan cheese and mix some more. Although not required, it gives the broccoli a nice little touch of flavor and texture.
5. Line the baking sheet with parchment paper and pour the broccoli out.
6. Flip any florets that are not cut side down on the baking sheet - you want them to lay flat to increase potential crispness exposure!
7. Place into the scorching hot oven for 10 minutes or until the desired level of brown crispiness has been achieved.
8. Remove from the oven, let cool for 30 seconds and enjoy!
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Roast Broccoli - Black Tie Kitchen

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