Salt + pepper + avocado oil + garlic. This, my friends, is a winning combination that will never let you down.
I pair this combination with my roasted broccoli on the regular to create a go-to side dish that will make your broccoli as delicious and as addictive as a bowl of popcorn.
It’s quick. It’s simple. And yes, it just so happens to be be good for you (lol, don’t tell my kids!).
Sometimes we make double batch, toss it all in and big bowl and eat it with out fingers (it’s really that good!).
I’m telling you, once you try your broccoli this way, you will be obsessed (in a very good way!).
Do you have leftover broccoli stems? TRy this Soup
more easy veggie Recipes
- Roasted Brussels Sprouts + Grapes
- Roasted Garlic + Olive Oil Mashed Potatoes
- Garlicky Kale
- The Best Brussels Sprouts
- Easy Roasted Sweet Potatoes
Ingredients
- 1 large head of broccoli
- 2 teaspoons avocado oil
- Fat pinch of kosher salt and ground pepper
- 1 teaspoon garlic powder
- 1 tablespoon grated Parmesan cheese
Instructions
- Pre heat oven to 400.
- Clean and dry the broccoli before cutting the florets into small bite size pieces (save the stems for another time).
- Place all the florets in a large bowl and drizzle with olive oil, salt, pepper, garlic, powder, and Parmesan cheese. Using your hands, toss all of the ingredients together being sure that all the broccoli has a nice thin coating of the oil and spices.
- Spray a rimmed baking sheet with cooking spray and place all the broccoli on the sheet. Be sure that the broccoli is not over crowded.
- Pop in the oven for 15 minutes and then flip the broccoli and pop back in for another ten minutes or until the broccoli is tender on the inside and crispy on the edges. Enjoy!
Nutrition
Calories: 117kcal | Carbohydrates: 13g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 598mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1155IU | Vitamin C: 162mg | Calcium: 109mg | Iron: 1mg
Comments
Melissa says
Yum. I make this at home as well and even do it with cauliflower. BTW, if your son doesn’t devour his chubby little fist, I’m going to fly over there and do it myself. How cute is he????
David says
Hi Melissa! Just wondering: do you do broccoli and cauliflower together, or separately? Is the cooking time about the same, or different? I’m already a broccoli fiend, but only just begun to appreciate cauliflower (that hasn’t been cooked to almost-puree consistency, lol). So I’d love to incorporate cauli into my cooking prep, too. Thanking you in advance! 🙂
Kelly says
Just made this and I am in love! I cannot thank you enough for your videos and recipes. I have always enjoyed eating healthy, but my husband prefers ‘greasy goodness’. I had him try a few of your dishes and now he will willingly eat the healthy meals I prepare from you site. Keep it up, Dani!
Melinda Neely says
This is a go-to dish in my household as well. I haven’t tried adding parm, though, and will try it out tonight!
I can’t believe your baby is already 9 months old. So cute!
Tracey says
I make this all the time, it’s a huge favorite at our house. I’ve never tried it with parmesan though, I’ll try that next time.
Olga says
I hate broccoli and I came across this website while googling for some delicious recipes which contain my “beloved” veggie.
I made the mixture and before put it in the oven I decided to try it raw… Guess what? I love it!!!!!!! I could eat the whole bowl just like that but I stopped myself… The next thing… while it was still sitting on the counter and I was mixing it, I got 2 compliments from my fellows at home – how good kitchen smells, what are you making?
Well.. I burnt it and I don’t really know how the final result is supposed to taste, but I am in love with raw broccoli in your coating!
Any other ideas how I can eat this veggy? 🙂
Kat says
I was searching for an asparagus recipe, but really wanted to try this, so I decided to be experimental and try the recipe, substituting asparagus for the broccoli. And you know what? I LOVE it! And my non-asparagus-loving offspring proclaimed, “This will be great when you use broccoli instead of asparagus!” So, I consider that a win 😉 I will be trying out the broccoli version in the very near future 🙂
Shannon says
Thank you for this video, Dani. I am having this with chicken right now and it is fannnntastic!
Karl says
I have been looking for a way to create really satisfying roast broccoli for years. Your video contained the secret I had been missing–dry the flowerets and don’t crowd them in the pan. Really simple and obvious (after the fact) but it was something I wasn’t able to figure out on my own.
Thank you for creating this video Dani! I look forward to trying your other recipes.
Melanie says
Fabulous! And, husband/child approved! Thank you, Dani.
Mau says
I NEED to try this ASAP. Sounds and looks absolutely delightful.
Dani says
Its great! Enjoy it…
Kerstin says
Hi Dani,
I am a fond fan of your recipes and have cooked a lot of them. One of my favorites is the popcorn broccoli, at least once a week! 😉 I liked your suggestion of the broccoli stem soup in order not to waste them, very good. I created another way to use them: just grate them with a rasp into a bowl and add salt pepper, a bit of olive oil and a splash of vinegar; it makes a delicious fresh salad tasting very good instantly. If liked, add some nuts, almonds, sesame kernels … Bon appetite and Happy Thanksgiving! ~~ Kerstin 😉
Dani says
That sounds great Kerstin! Thanks for sharing:) Happy Thanksgiving to you as well:)
Irma Alvarado says
Hi Dani,
Does the avocado give this dish a distinctive flavor? I make this same dish on a regular basis, but I always use olive oil.
Dani says
I don’t think it does BUT if you prefer olive oil, that would certainly work.
Super says
This is now my favourite snack!