Ya know, oven roasted broccoli was something I used to make a lot. Maybe you did, too. So simple, it was hardly a recipe, I’d toss it with a bit of oil, throw it in the oven and when it was done, it was done. Sometimes it was great, others, not so much. The problem, I think, was too many variables. How the broccoli was cut was a big one, usually spears of various dimensions.
Oven Roasted Broccoli
Then I came across Alton Brown’s recipe. I had seen the episode when it first ran on TV and dismissed in my own mind. But I started reading the reviews. Hmmm. While it sounded a little strange – bread crumbs? Really? I forged ahead – it was fantastic, but not quite done, just a bit too garlicky and a hair fussy. Sorry, Alton, but I tweaked your recipe.
Now, this is my go to when ever I want to roast broccoli. 15 minutes and it goes great with anything Italian, and dresses up simple dishes like burgers or chicken, too. Don’t let the fact that oven roasted broccoli is…well…a bit…homely? bother you. It’s down right nutty and delicious. The roasting concentrates flavors that are otherwise leached out by simmering or steaming.
Be sure to read Put Your own Spin on It, below, for some more ideas. To learn how to perfectly cut your broccoli, read my rant on Frozen Broccoli (when I think of all the years and money, and yes, it does cost more than fresh, I wasted on that stuff…) With the oil and cheese, I paid around $1.25 for the dish.
Almost Alton's Oven Roasted Broccoli
- 1 pound broccoli, rinsed and trimmed
- 2 tablespoons olive oil
- 1 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup toasted bread crumbs
- 1/4 cup finely grated Parmesan or sharp Cheddar, optional
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size 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, kosher salt and pepper and set aside.
On a large, rimmed baking sheet add all ingredients except cheese. Toss to combine. Place in the oven and 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. Bake for five more minutes. Remove from the oven, 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.
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
Put Your own Spin on It:
- Vary your vegetables – why not cauliflower, Brussels sprouts or others? You’ll need to watch the cooking time.
- A few red pepper flakes are very good in this. A drizzle of Balsamic doesn’t hurt for a change. In the reviews, someone suggested crunched up French fried onion rings and smoked cheddar, another suggested corn flakes. I’ve yet to try either. Add pine nuts instead of bread crumbs.
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