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Crispy Sheet Pan Broccoli - This is my favorite way to make a big batch of broccoli. The sheet pan preparation is easy and there's only one pan to wash. And OMG - those crispy edges! www.grownupdish.com

Crispy Sheet Pan Broccoli


  • Author: jzmcbride
  • Total Time: 25 minutes
  • Yield: 8 cups 1x

Description

If you haven’t tried Crispy Sheet Pan Broccoli, you are really missing out. This recipe is my favorite way to make a big batch of broccoli. The sheet pan preparation is quick, easy and there’s only one pan to wash. And, I can’t get enough of the crispy brown edges!


Ingredients

Scale
  • 2 large heads broccoli, cut into florets (68 cups)
  • 4 tablespoons olive oil
  • 2 tablespoons M Salt (combination of salt, pepper and garlic salt)
  • Pinch of red pepper flakes

Instructions

  1. Preheat oven to 400 degrees F and line a rimmed baking sheet with foil or parchment paper.
  2. Toss broccoli florets with olive oil and spice mixture.
  3. Roast for 20 – 30 minutes, until broccoli is tender and brown and crispy on the edges.
  4. If you want it super-duper crispy, pop it under the broiler for 2 – 3 additional minutes.
  5. Serve with lemon wedges.

Notes

You can substitute avocado oil or coconut oil for the olive oil.

If you tolerate dairy, the broccoli is delicious garnished with a sprinkling of Parmesan cheese.

Once cooked, this crispy sheet pan broccoli will keep in the refrigerator for 4 – 5 days. Leftovers can be tossed in a salad, soup or stir fry.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: recipe
  • Method: oven
  • Cuisine: American

Keywords: vegetable, side dish, broccoli, crispy broccoli, burnt broccoli