Tangy Roasted Broccoli Recipes

PERFECT ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet for easy clean-up, if desired.
• On the prepared baking sheet, toss the broccoli with the oil until all of the florets are lightly coated. Arrange them in an even layer across the pan, then sprinkle salt and pepper on top.
• Bake for 18 to 22 minutes, tossing halfway, or until the florets are turning deeply golden on the edges. Season to taste with additional salt and pepper, if necessary, and serve warm.

TANGY BROCCOLI

Steps:

• Steam broccoli until tender-crisp.
• Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.

SPICY ROASTED BROCCOLI AND CHICKPEAS

Steps:

• Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.

TANGY ROASTED BROCCOLI

Steps:

• Preheat oven to 500 degrees.
• Cut broccoli bunch in half lengthwise.
• Toss with olive oil and place on cookie sheet.
• Cook broccoli in oven turning occasionally with tongs - 10 to 12 minutes.
• Dressing: While broccoli is roasting place lemon juice, sesame oil, soy sauce, ginger, garlic, sugar and oil in a blender or small food processor. Blend until smooth.
• When the broccoli has finished roasting, transfer to a serving dish and pour the dressing over.

OVEN ROASTED BROCCOLI

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.

SHEET-PAN SPICY ROASTED BROCCOLI PASTA

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
• Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
• In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
• Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.