I’m calling this Almost Alton’s Oven Roasted Broccoli. Just because it’s slightly adapted from the Man himself! I used to make oven-roasted broccoli a lot. Maybe you did, too. So simple, it was hardly a recipe. I’d toss broccoli with a bit of oil, throw it in the oven, and when it was done, it was done.

Almost Alton’s Oven Roasted Broccoli

Sometimes it was great, others, not so much. The problem, I think, was that it was a little boring and there were too many variables. (Size of florets, oven temperature, timing.)This is a great example of how having a written guideline (and Alton’s food science knowledge) can elevate even the simplest of things!

About Almost Alton’s Oven Roasted Broccoli:

I saw the episode on this broccoli when it first aired. I dismissed it. It sounded strange. Breadcrumbs? Really? I skimmed a few reviews, and peeps raved. You can see the original recipe on Food Network.

I thought it was fussy, and so garlicky; so I tweaked it. This version of  Almost Alton’s Oven Roasted Broccoli is going to change your life! It’s my go-to now. No more broccoli tossed on the table as an afterthought, only to be pushed around on a plate. Instead, the roasting concentrates flavors that are otherwise leached out by simmering or steaming.

You’re gonna love how roasting adds so much flavor, how the broccoli is the perfect tender/crisp, and how the crunchy, garlicky bread crumbs add so much interest. And those bread crumbs! They’re the best part.

Almost Alton’s Oven Roasted Broccoli

Making Almost Alton’s Oven Roasted Broccoli:

For best results, use fresh broccoli bought by the head or crown and cut yourself. It takes only minutes. Do take care to cut into smaller pieces, about 3/4 inch across the head; they’ll cook quicker and more evenly.

First, shave off the outer layer of the stalk, trim off the bottom end, then slice. When you get to the head, try laying it upside down and using your knife point to separate the smaller stalk pieces, cutting down through the stalk.

Then, as you reach the flower portion, use the knife to push away; the floret will naturally follow with very little loss of tiny pieces of floret. Hope that makes sense!

Ovens vary in how they cook; watch closely the first time you make this, and you’ll get a better idea of timing.

Variations:

• Vary your vegetables: This same recipe is easily adapted for cauliflower, brussels sprouts, or butternut squash. Just watch the timing.
• Additional flavor can be added with Italian (or other) seasoning, a little spice with a few red pepper flakes, and, after cooking, a drizzle of balsamic vinegar.

Serve With:

Almost Alton’s Oven Roasted Broccoli leans slightly toward the Italian side, but just barely. It’s fab with any Italian dish that can use a green vegetable, but don’t feel limited.

It can dress up just about any meal, from burgers to chicken.

Leftover Almost Alton’s Oven Roasted Broccoli:

This is best freshly made when the breadcrumbs are crispy and crunchy.

• Store in the refrigerator, and tightly cover after it’s cold. It will keep three to four days.
• For best results, reheat in a preheated oven (350 degrees F.), uncovered, for 10 to 12 minutes, depending on the amount, stirring several times. This could be reheated in a dry skillet or with an air fryer.
• Freezing is not recommended.

Other Recipes You Might Like:

I have quite a roasted vegetable dishes on my site. I’m a firm believer that if veggies are cooked right, seasoned well, and made with love and care, more people would love them back!

• Roasted Sweet Potato and Brussels Sprouts – This can be simply made for a weeknight or dressed up for company.
• Smoky Sheet Tray Roasted Vegetables – This recipe spans the seasons. It’s going to be the star of any meal.
• Oven Roasted Root Vegetables – A family favorite! The recipe is very forgiving. Tinker with amounts or types of vegetables.

Roasted Sweet Potatoes & Brussels Sprouts

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

Broccoli:

• Fresh broccoli is available all year, but flavor, quality, and pricing is best when in season, and sweeter after a cold snap. A cool-weather crop, the fall season is October to April. Early spring broccoli is April through May.
• Broccoli may be priced by the head (crown) or by the pound. (If priced by the head, weigh to figure the price per pound.) The size of the head often varies with the season, but usually runs 1 to 1 1/2 pounds.
• Packaged, cut broccoli from the produce department is often dried out, and compared to fresh can be 4 to 10 times the cost per pound; the storage time is shorter compared to heads.
• Unwary consumers assume frozen is a better bargain; it’s usually more per pound, quality is often poor, and a pound of frozen contains up to 6 ounces of excess water.
• The easy method to store: keep cold during transport and unpacking; place unwashed broccoli in a perforated bag in the crisper drawer. Add a paper towel to absorb excess moisture. Aim to use before a week has passed, although it may last longer.
• Yellowing on the tops of the head is damage from aging; it’s harmless but unattractive. Yellow near the stalks is from lack of sunlight and is normal

Parmesan Cheese:

• Buy a Wedge: It’s always less than pre-grated. Compare by weight. Wedges won’t mold as quickly and are of a better quality than pre-grated.
• Pricing for wedges at both Buyer’s Clubs and the discount stores is amazing, but if not an option, watch for grocery store sales.
• If budget is a concern, use sparingly, and consider Romano, which is cheaper with a more assertive flavor.

Hello Thrifties. If you’ve read my section on saving, you already know I’m flying in the face of conventional “wisdom.” Frozen vs. fresh vegetables? I’ve crunched the numbers over decades! Frozen isn’t always the budget option. Plus, fresh tastes better! Hope to see you next time. 🙂

Mollie

Almost Alton’s Oven Roasted Broccoli

Almost Alton’s Oven Roasted Broccoli

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• Author: adapted from Alton Brown
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 to 6 servings 1x
• Category: vegetable side
• Cuisine: American

Ingredients

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• 1 pound broccoli, rinsed and trimmed
• 2 tablespoons olive oil
• 1 large clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup toasted bread crumbs
• 1 1/2 to 2 ounces shaved or grated Parmesan or sharp Cheddar, see note

Note:

• 1 1/2 ounces grated cheese is about 1/2 cup

 

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Instructions

Preheat oven to 425 degrees F.

Shave the stalk of the broccoli with a peeler. Cut the broccoli florets into bite-sized pieces, about 3/4 of an inch across. Cut the stalk into 1/4 inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, salt, and pepper, and set aside.

On a large, rimmed baking sheet, add the broccoli mixture, sprinkle with the breadcrumbs and lightly toss.

Roast for 8 to 10 more minutes. Toss again. (Without being overly fussy, I try to push the stem portions towards the edges of the pan.) Roast five more minutes, or until broccoli is done to your taste.

Remove from the oven, while still hot, sprinkle with cheese and serve immediately.

Note: while still good the next day, this dish really is at its best when the bread crumbs are crispy and toasted. Feel free to modify the amount to suit your family.