Jacobs Roasted Broccoli Recipes

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ROASTED BROCCOLI



Roasted Broccoli image

How to make perfect crispy Roasted Broccoli in the oven. Top with Parmesan and lemon or enjoy it just as is. A fast, healthy side dish!

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 40m

Number Of Ingredients 7

1 large head broccoli (about 1 3/4 pounds or 2 small broccoli crowns)
2 1/2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon granulated sugar
¼ teaspoon ground black pepper
Pinch red pepper flakes (optional)
Toppings of choice: Parmesan (balsamic glaze, or a squeeze of lemon)

Steps:

  • Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
  • Prep the stem: Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about ¼ inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem's core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and ½-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
  • Cut the crowns into large, flat florets: If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems. (See photos in the blog post for guidance).
  • Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
  • Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
  • Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans' positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.

Nutrition Facts : ServingSize 1 (of 4), Calories 146 kcal, Carbohydrate 13 g, Protein 6 g, Fat 9 g, SaturatedFat 1 g, Fiber 5 g, Sugar 4 g

EASY ROASTED BROCCOLI



Easy Roasted Broccoli image

Easy roasted broccoli. My favorite part is the roasted sliced stem pieces.

Provided by karenatlincoln

Categories     Side Dish     Vegetables     Broccoli

Time 30m

Yield 4

Number Of Ingredients 3

14 ounces broccoli
1 tablespoon olive oil
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
  • Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 6.5 g, Fat 3.7 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 71.2 mg, Sugar 1.7 g

ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE



Roasted Broccoli With Vinegar-Mustard Glaze image

On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.

Provided by Ali Slagle

Categories     dinner, lunch, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 tablespoon unsalted butter
1 tablespoon sherry or red wine vinegar
1 teaspoon Dijon mustard

Steps:

  • Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
  • Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

JACOB'S ROASTED BROCCOLI



Jacob's Roasted Broccoli image

Roasted broccoli topped with lemon juice is a quick and easy side dish that only requires 5 ingredients and is a simple addition to any meal. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Jacob Welshans

Categories     Broccoli Side Dishes

Time 18m

Yield 4

Number Of Ingredients 5

¼ cup olive oil
1 teaspoon salt
½ teaspoon ground black pepper
2 heads broccoli
4 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk olive oil, salt, and pepper together in a bowl.
  • Separate broccoli florets from stem. Trim and discard bottom off stem. Peel stem with a vegetable peeler or paring knife and slice cross-wise into 1/4-inch-thick pieces. Add florets and stems to oil mixture and toss to coat. Arrange broccoli mixture in a single layer on a baking sheet.
  • Roast in the preheated oven until tender, 8 to 10 minutes. Sprinkle lemon juice over roasted broccoli.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 10.6 g, Fat 14.1 g, Fiber 4 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 631.3 mg, Sugar 2.7 g

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