Oven Roasted Broccoli Spears Recipes

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ROASTED BROCCOLI



Roasted Broccoli image

How to make perfect crispy Roasted Broccoli in the oven. Top with Parmesan and lemon or enjoy it just as is. A fast, healthy side dish!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 40m

Number Of Ingredients 7

1 large head broccoli (about 1 3/4 pounds or 2 small broccoli crowns)
2 1/2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon granulated sugar
¼ teaspoon ground black pepper
Pinch red pepper flakes (optional)
Toppings of choice: Parmesan (balsamic glaze, or a squeeze of lemon)

Steps:

  • Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
  • Prep the stem: Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about ¼ inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem's core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and ½-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
  • Cut the crowns into large, flat florets: If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems. (See photos in the blog post for guidance).
  • Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
  • Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
  • Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans' positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.

Nutrition Facts : ServingSize 1 (of 4), Calories 146 kcal, Carbohydrate 13 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Fiber 5 g, Sugar 4 g

GARLIC ROASTED BROCCOLI



Garlic Roasted Broccoli image

Balsamic vinegar's sweet-tart flavor enhances roasted broccoli spears seasoned with garlic. You can conveniently pop this dish into the oven while a beef roast or turkey is resting. -Nella Parker, Hersey, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 6

2 bunches broccoli, cut into spears
1/3 cup olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar

Steps:

  • Place broccoli in a greased 15x10x1-in. baking pan. Combine the oil, garlic, salt and pepper; drizzle over broccoli and toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally. Drizzle with vinegar.

Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 190mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.

OVEN ROASTED BROCCOLI



Oven Roasted Broccoli image

Serve Alton Brown's top-rated Oven-Roasted Broccoli, topped with crunchy panko breadcrumbs and grated cheese, with this recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar

Steps:

  • Preheat oven to 425 degrees F.
  • Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
  • Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.

OVEN ROASTED BROCCOLI SPEARS



Oven Roasted Broccoli Spears image

You ever have a taste for roasted broccoli and you don't have fresh on hand but you do have frozen, well you may want to try this. You will heart this easy and yummy recipe.

Provided by Sherri Williams

Categories     Vegetables

Time 30m

Number Of Ingredients 5

1 1/2 lb frozen broccoli spears
1 1/2 Tbsp olive oil, extra virgin
3/4 Tbsp grill mates® montreal steak seasoning or favorite
1 tsp lemon zest, grated
1/4 c parmesan, asiago & romano grated cheese

Steps:

  • 1. Preheat oven to 425 degrees. Place broccoli spears in a single layer on a large sheet pan lined with parchment paper or non-stick sheet pan. Drizzle with olive oil and sprinkle with seasoning, lemon zest and some cheese; toss. Bake for 15 minutes, stir to re-distribute seasoning and oil for even coating. Continue to bake for 10 minutes or until florets begin to brown. Remove from oven, sprinkle with additional cheese.

EASY ROASTED BROCCOLI



Easy Roasted Broccoli image

Easy roasted broccoli. My favorite part is the roasted sliced stem pieces.

Provided by karenatlincoln

Categories     Side Dish     Vegetables     Broccoli

Time 30m

Yield 4

Number Of Ingredients 3

14 ounces broccoli
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
  • Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 6.5 g, Fat 3.7 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 71.2 mg, Sugar 1.7 g

ROASTED BROCCOLI WITH PARMESAN



Roasted Broccoli with Parmesan image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 4

1 head broccoli
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan

Steps:

  • Preheat your oven to 400 degrees F.
  • Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.

OVEN ROASTED BROCCOLI



Oven Roasted Broccoli image

After oven roasting asparagus, green beans, cauliflower I thought WHY NOT BROCCOLI. The result is crispy on the outside, tender on the inside and a great new way for me to enjoy one of my favorite veggies. Hope you like it too. The garlic is smashed and diced to get as much garlic flavor as you can from each clove.

Provided by riffraff

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1 bunch broccoli, cut into pieces
1/4 cup olive oil
2 -4 garlic cloves, smashed and diced
1/4 teaspoon red pepper flakes (optional)
salt and pepper
1/4 cup parmesan cheese, grated

Steps:

  • Preheat to the oven to 400°F.
  • Mix together the oil, garlic, red pepper flakes, salt and pepper.
  • Toss together the broccoli and the oil mixture in a large bowl.
  • You may have to adjust the oil a bit if your bunch of broccoli is smallish.
  • You don't want it swimming in oil on the cookie sheet.
  • Put broccoli on cookie sheet.
  • Place in the oven for about 10-15 minutes.
  • Be sure and check often to make sure it's not burning, you want it to caramelize but not burn.
  • If you don't like al dente broccoli, cook a little longer.
  • I usually remove after 10-15 minutes.
  • When the broccoli is as done as you like remove from the oven and toss with the cheese.

Nutrition Facts : Calories 400.4, Fat 31.7, SaturatedFat 6, Cholesterol 11, Sodium 292.5, Carbohydrate 21.7, Fiber 8, Sugar 5.3, Protein 13.6

SEASONED BROCCOLI SPEARS



Seasoned Broccoli Spears image

Dressing up broccoli is a snap with this recipe from our Test Kitchen staff. They flavored fresh spears with lemon-pepper, garlic salt and thyme.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 pounds fresh broccoli, cut into spears
1/4 cup water
2 tablespoons butter
1 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme

Steps:

  • Place the broccoli in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain. Stir in the remaining ingredients.

Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 285mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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