Ingredients
Method
- Preheat oven to 425° F.
- Place the broccoli on a baking sheet (foil-covered if you want to make clean up easier).
- Spray the broccoli with canola oil or drizzle with olive oil, tossing to coat and sprinkle with salt, pepper, minced garlic, and red pepper flakes.
- Roast in the oven for 25-30 minutes, or until broccoli is crisp.
- Serve immediately and enjoy the crunch!
Notes
- For extra crispiness, ensure your broccoli florets are completely dry before tossing with oil and seasonings. Pat them with a paper towel if needed.
- Don't overcrowd the baking sheet; give the broccoli space so it can roast evenly and crisp up instead of steaming.
- Roasting at 425°F (220°C) is essential for that perfect crispy texture. Lower temperatures will result in softer broccoli.
- Store leftover crispy broccoli in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to regain some crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the baking sheet; give the broccoli space so it can roast evenly and crisp up instead of steaming.
- Roasting at 425°F (220°C) is essential for that perfect crispy texture. Lower temperatures will result in softer broccoli.
- Store leftover crispy broccoli in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to regain some crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.