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Crispy Broccoli

Crispy Broccoli from Weelicious

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Every Sunday we shop at the farmer's market and then make a big dinner at home (hoping for tons of leftovers) together as a family. Sunday is easily my favorite day because it's the one with the fewest distractions and we can take our time cooking and then playing together as a family while dinner is in the oven.

I confess however, that I can occasionally get distracted and dinner takes the hit. Whether it's because a friend comes over for an impromptu visit or we're immersed in an art project or board game, before I know it whatever is in the oven accidentally gets a bit overcooked. Hence I recently bought not one, but two new kitchen timers.

Last Sunday the latest victim of my absent minded mommy brain was a bunch of beautiful tender broccoli florets we had just bought that morning. Sadly, I forgot to turn on the timer and 30 minutes later the tips had gotten a lot darker then I would have liked (note to self: when buying new timers, remember to use them). Ironically, when we finally sat down to eat, a variety of dishes spread out in front of us, both kids immediately went for the broccoli. Chloe said after her second or third piece: "it's crispy broccoli". Of course! Kale and Potato Chips are super delicious and full of kid-appeal, why wouldn't broccoli be too?

And that's how one of our new favorite side dishes was born.

Crispy Broccoli from Weelicious

Crispy Broccoli  (4)

  • Cook Time: 30 mins,
  • Rating:
    Rate this recipe
Every Sunday we shop at the farmer's market and then make a big dinner at home (hoping for tons of leftovers) together as a family. Sunday is easily my favorite day because it's the one with the fewest distractions and we can take our time cooking and...

Ingredients

  • 2 cups broccoli florets
  • canola oil spray or 1 tablespoon olive oil
  • 1 teaspoon kosher salt

Preparation

  1. 1. Preheat oven to 425° F.
  2. 2. Place the broccoli on a baking sheet (foil-covered if you want to make clean up easier).
  3. 3. Spray the broccoli with canola oil or drizzle with olive oil, tossing to coat and sprinkle with salt.
  4. 4. Roast in the oven for 25-30 minutes, or until broccoli is crisp.
  5. 5. Serve.
Crispy Broccoli

Nutrition Information

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Comments






  1. Jennifer Boston

    September 3, 2014 at 12:13 pm

    I also do this on the stove top with broccoli or cauliflower and some butter. Once it is cooked through and browns it is ready. Funny enough, I also did this by accident because I forgot about it. :)

  2. Colleen

    January 16, 2014 at 4:47 pm

    We do this with cauliflower with some Parmesan cheese sprinkled over top. WOW !

  3. Maggie

    December 24, 2013 at 9:32 am

    Could you use frozen broccoli for this? Or only fresh?

  4. Angela

    September 17, 2013 at 6:12 pm

    I feel like this was REALLY salty! Are the measurements correct?

  5. Michelle Straga

    September 15, 2013 at 1:29 pm

    Yum!

  6. Wendy

    February 17, 2013 at 10:56 pm

    Cut your florets into small pieces, put them in a plastic zip top bag, drizzle olive oil, salt and LEMON pepper to make this broccoli sing. Shake the bag to get the salt and pepper into every space. When it comes out of the oven, it’s popcorn-sized pieces of deliciousness. Snaking on these will make you feel like you’re indulging!

  7. Michele Glassman

    December 26, 2012 at 3:43 pm

    Love this site!

  8. Heidi

    May 5, 2012 at 9:53 am

    Hi Kathrine! Love love love your recipes!! Curious though why you use canola oil? I’ve read that’s its not a natural oil. Just curious. I love you though! :0) thanks for all the great recipe ideas! This one is a hit with everyone in the family. We fight over who get the last of it!!

  9. Anna

    April 23, 2012 at 9:19 am

    MmmmmMMMM, we loved this!

  10. Lisa

    April 16, 2012 at 12:28 pm

    I absolutely love your site and have had such great success with your recipes, but aren’t the heterocyclic amines in burned foods carcinogens?

    • catherine

      April 16, 2012 at 12:58 pm

      This broccoli does get a wonderful crisp, but it is not burned! :) Also, HCAs most commonly come from burned meats and proteins, and broccoli has natural HCA-fighting abilities.

  11. Christin

    April 12, 2012 at 1:23 pm

    Thank you so much for this! I’ve been very bored with my run-of-the-mill ways of cooking broccoli and this turned out amazing. My 20 month old daughter was a huge fan. I’m so pleased to have another healthy vegetable recipe that she likes.

  12. Kimberly @ Baby Sleep Site

    April 11, 2012 at 5:24 pm

    What a great idea. My son will eat broccoli but mostly nibbles. I’ll have to try this and see if it goes over better than the steamed stuff.

  13. Brandy

    April 6, 2012 at 5:08 pm

    Delicious!

  14. NancyPoit

    April 6, 2012 at 1:01 pm

    Absolutely delicious! My husband and I both loved it! Thanks for the recipe!

  15. Laurel

    April 5, 2012 at 7:41 pm

    Could this work with parchment or a silpat mat?

    • catherine

      April 9, 2012 at 12:15 pm

      You can use either silpat or parchment. Just double check to make sure the one you have can be used in temperatures up to 500 degrees. You can also place the broccoli directly on the baking sheet, that’s just more clean up!

      • laurel

        April 9, 2012 at 12:42 pm

        Utterly delicious. I’m actually excited to eat broccoli. What a feat! Thank you!

    • Clara

      April 5, 2012 at 11:01 pm

      Check your parchment paper package. Some say it’s safe up to 400 degrees, or 425, etc. but brands will differ. Usually it’s used for baking so the paper doesn’t have to withstand really high temperatures. I love parchment because it’s so much more eco friendly!

  16. Amy @ A Little Nosh

    April 5, 2012 at 6:58 pm

    That’s our favorite part of roasted broccoli…the crispy parts!

  17. kari

    April 5, 2012 at 4:29 pm

    Is this broccolini? It looks delicious!

    • catherine

      April 5, 2012 at 4:52 pm

      Yes, I used broccoli and broccolini! :)

  18. Brianne @ Cupcakes & Kale Chips

    April 5, 2012 at 11:55 am

    We love broccoli roasted like this, especially with some parmesan and lemon zest. My little guy goes crazy for it. I even put the recipe on my blog.

  19. Lu

    April 5, 2012 at 11:49 am

    I often roast broccoli like this, but at a much lower temparature (e.g. 250 degrees) to prevent burning

  20. Amy

    April 5, 2012 at 11:47 am

    We love broccolli this way! I also add some breadcrumbs to them.

  21. Nanda

    April 5, 2012 at 11:46 am

    this is how we always make broccoli! we use a recipe online from the amateur gourmet website. at the end, it has you put on lemon & parmesan. my 14-month-old gobbles it up, and when it’s crispy, it’s easier for her to chew!

  22. Kirsten D

    April 5, 2012 at 10:34 am

    my 15 y/o loves it like this. says it’s his favorite vegetable!

  23. Lj

    April 5, 2012 at 10:22 am

    Yum

  24. Kathy - Panini Happy

    April 5, 2012 at 10:13 am

    One of my favorite ways to cook broccoli. :-) I usually just keep it in for 20 min, but next time I’ll look forward to letting it roast a few minutes longer to get to the crispy stage!

  25. Anna Marks

    April 5, 2012 at 9:44 am

    I love it this way.. :) :) :) My kids actually eat it..

  26. Jess Maier

    April 5, 2012 at 9:14 am

    I do this, too. I had a little bit of red pepper flakes and sliced garlic while the broccoli roasts. Like Shira, I had lemon and parmesan afterward (and sliced almonds if I have them). SO GOOD!

  27. Shira

    April 5, 2012 at 8:09 am

    We have done this a few times – on purpose :) Try adding some lemon zest and squeeze with fresh lemon juice when you take it out of the oven. It’s delicious. We have also added parmesan for some added flavor.