Best Roasted Broccoli

Ingredients

• 2 large heads Broccoli (heads) (Trim stalks, peel outer woody layer, cut into bite‑size florets)
• 2 tablespoons Kosher salt (For blanching water (adds ocean‑like salinity))
• 1 teaspoon Kosher salt (Season broccoli after blanching)
• 2 tablespoons Canola oil (or avocado oil) (High smoke‑point oil for tossing before roasting)

Instructions

1. Trim, peel and cut broccoli

   Remove the tough outer stalk, peel away the woody outer layer of the stems, and cut the heads into bite‑size florets. Keep the peeled stalk pieces for later use.

   Time: PT10M

2. Prepare salted blanching water

   Fill a large pot with enough water to cover the broccoli, bring to a rolling boil, and add 2 Tbsp kosher salt until the water tastes like the ocean.

   Time: PT5M

3. Blanch broccoli

   Add half of the prepared broccoli to the boiling salted water. Blanch for 4–5 minutes until the color turns bright green.

   Time: PT5M

4. Drain and dry

   Transfer the blanched broccoli to a colander, let steam off, then pat dry with a clean kitchen towel for 3–4 minutes. Repeat with the second batch.

   Time: PT4M

5. Season with oil and salt

   Place the dried broccoli on a large bowl, drizzle with 2 Tbsp canola oil and sprinkle 1 tsp kosher salt. Toss until evenly coated.

   Time: PT3M

6. Preheat oven

   Preheat a conventional oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

7. First roast

   Spread the broccoli in a single layer on a rimmed baking sheet. Roast for 12‑15 minutes, until the edges start to turn golden.

   Time: PT15M

   Temperature: 400°F

8. Turn and continue roasting

   Using tongs, flip the broccoli pieces to expose un‑browned sides. Roast another 12‑15 minutes.

   Time: PT15M

   Temperature: 400°F

9. Final crisp and finish

   Give the broccoli a final turn and roast for an additional 5 minutes, or until you see crisp, caramelized tips while the stems stay bright green.

   Time: PT5M

   Temperature: 400°F

10. Plate and serve

    Transfer the roasted broccoli to a serving bowl, sprinkle a pinch of flaky sea salt if desired, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

55

Protein

3 g

Carbohydrates

10 g

Fat

2 g

Fiber

4 g

Ingredient Substitutions

• Instead of Broccoli (heads): Cauliflower
• Instead of Kosher salt: Sea salt (use same amount), Table salt (use half amount)
• Instead of Kosher salt: Sea salt, Table salt (use half)
• Instead of Canola oil (or avocado oil): Avocado oil, Grapeseed oil

Equipment Needed

• Large pot
• Colander or strainer
• Baking sheet (rimmed)
• Oven
• Chef’s knife
• Cutting board
• Tongs or spatula
• Measuring spoons
• Timer

Critical Steps — Do Not Skip

• Trim, peel and cut broccoli
• Blanch broccoli in salted water
• Dry broccoli thoroughly before oil toss
• Preheat oven to 400°F
• Flip broccoli during roasting to ensure even crispness

Chef Tips from the Video

• A high‑quality, heavy‑bottomed sheet pan (e.g., All‑Clad) distributes heat evenly for superior caramelization
• Pre‑heat the oil in the pan for 3‑4 minutes before adding broccoli to jump‑start the Maillard reaction

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑heat in a hot oven to regain crispness.

Freezer: Not recommended – texture becomes soggy after thawing.

Room temperature: Best served immediately; will lose crunch after 1‑2 hours.

Make-Ahead Tips

• Blanch and dry the broccoli up to 24 hours ahead; keep refrigerated and roast when needed
• Seasoned raw broccoli can be stored in a zip‑top bag for 1 day before cooking