Roasted Broccoli
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 head broccoli, washed and then dried as much as possible
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp toasted sesame oil
  • kosher salt
  • fresh ground pepper
  1. Preheat your oven to 400 degree Fahrenheit.  Cut the broccoli into smaller florets, all about the same size.  I actually really enjoy the stem when it's roasted, so I trim some of the ugly parts, but cut the rest of it into similar sized chunks.
  2. Put the cut florets into a bowl, add the garlic, and the olive oil and mix well so that the broccoli is evenly coated.
  3. Line a baking sheet with parchment paper, and spread the broccoli evenly across the pan, making sure that it isn't too crowded (or this again encourages steaming!).  I try to make sure each little piece has its little space.  If the pan looks crowded, get another one and evenly distribute the broccoli between the two.  Sprinkle some kosher salt and ground pepper to taste.
  4. Put the broccoli in the oven for 10 minutes.  At the 10 minute mark, take the broccoli out and stir it around a bit.  You should see some browning on the undersides of the broccoli that were touching the pan.  Put the broccoli back in for about 10 minutes.
  5. Take broccoli out of the oven, and drizzle the sesame oil over it.  Serve immediately!
Remember to pat your veggies as dry as possible before you put them in the oven. Also, this recipe works for most other veggies!
Recipe by Gwen's Fish Food at