Not a week goes by that I don't roast a head of broccoli. It's easy, nutritious, and, oh yeah, my can-be-very-"opinionated" children happily devour it.
If I'm feeling fancy, I'll make Christine's Caesar roasted broccoli (a fave among The Kitchn staffers).
But most often (sometimes even multiple times within a week) I'm just roasting broccoli with olive oil, salt, and pepper.
Now, I never thought you needed a proper recipe for this simple side. Toss broccoli florets with oil, salt, and pepper, then cook on a sheet pan in a hot oven, right
Back in January, Patty's perfect roasted broccoli recipe forever changed the way I'll roast broccoli - and really, most vegetables - forever.
Heating the baking sheet will maximize the caramelized goodness, and these crispy browned bits are loaded with flavor.