A couple of simple tricks make all the difference in this easy roasted broccoli recipe. Cooked fast and hot, the broccoli gets tender on the inside and super crispy and lightly charred on the outside. A squeeze of fresh lemon and a sprinkle of red pepper flakes and feta cheese bring a delicious Mediterranean-style flavor, but they’re totally optional. Feel free to leave them off for a simple roast broccoli with an irresistibly crispy texture.
Get ready. Preheat your oven to 500°F. Put a large sheet tray in your oven to preheat.
Prep the broccoli. Trim the very thick bottom part of the vegetables’ stems. Use a peeler or sharp knife to remove the tough outer layer, picking off any leaves as you go. Slice lengthwise into equal size pieces, making a long flat surface with the stem that will brown and crisp up nicely.
Season the broccoli. Add the sliced broccoli to a large mixing bowl. Toss with enough oil to coat (about ½ cup) and a good pinch of salt.
Add the broccoli to the hot sheet pan. You’ll want to work fast here to keep the heat of the pan–Grab a pair of tongs and set your broccoli next to the oven. Carefully take the sheet pan out of the oven and use the tongs to lay the broccoli in one single layer on the pan with the cut side down (leave any excess oil in the bowl). Return the pan to the heated oven.
Brown on both sides. Roast for 10 minutes on the cut side until nicely charred. Flip and cook for another 5 minutes or so until charred.
Dress and serve. Arrange the broccoli on a platter. Sprinkle with more kosher salt and red pepper flakes or Aleppo pepper. Zest on the lemon, then slice it in half and squeeze on the juice. If you’d like, finish with a crumbling of feta cheese. Enjoy!
To further dress things up, serve with a side of tzatziki sauce, tahini, or toum garlic sauce. It's also great with a sprinkle of nutty dukkah!
Dry the broccoli very well before roasting. Any water will cause the broccoli to steam, which prevents it from getting crispy. Dry the broccoli well before roasting.
Give the broccoli its space. Use a large enough pan (or two if you need to) so that each piece is in contact with the hot surface, allowing the broccoli ample space to crisp nicely.