Roasted Broccoli

This is literally my favorite food.

Ingredients

  • Broccoli
  • Olive Oil
  • Salt
  • Pepper (fresh ground)

For me and Naomi, one big head of broccoli or two medium ones is the right amount. But we really like roasted broccoli, so you might want less.

Steps

  1. Preheat. Preheat the oven. The exact temperature seems to depend heavily on the oven, but generally around 450 seems to be good.
  2. Prep. Rinse the broccoli and cut it into small florets. I like to have a variety of sizes, but all fairly small (0.5-1.5 inches in diameter) so they cook quickly. Put them in a big bowl, and drizzle olive over the top. Shake and toss the florets so they get a coating of olive oil, then sprinkle in salt and black pepper and shake some more. I like to have quite a bit of salt, maybe a generous two-finger pinch of kosher salt for a big head of broccoli. And I like quite a bit of pepper too—I try to get some on every head.
  3. Cook. Spread the broccoli out on a baking sheet. It’s good to have space between each floret, or else they can just steam instead of getting crispy. Cook in the oven for 20-30 minutes, until they are crispy and the tips of blackened.
  4. Yummmmm