This side is too simple not to make! Roasting the broccoli gives it this sweeter mellower taste. It’s tender, yet retains a little of the crunch. Two of my children will often just eat the florets, but when I roast broccoli they gobble up the stems and all.
- 1.75-2lbs. fresh broccoli
- 2 Tbsp. olive oil
- Salt and pepper to taste
Preheat the oven to 425 degrees. Cut the broccoli into manageable pieces. Grease a foil lined baking sheet or line with parchment. Spread the broccoli on the sheet in a single layer. Drizzle with olive oil, salt, and pepper. Toss to coat the broccoli completely. Place in the oven and bake for 20 minutes.