Crispy Roasted Broccoli 4.000
Oct 5, 2005

Barbara Ann Foudy of New Morning Farm came up with this recipe.

Servings: 4
  • 6 cups (16 ounces) broccoli florets
  • 2 tablespoons extra-virgin olive oil
  • Kosher or sea salt


Preheat the oven to 425 degrees.

In a medium bowl, toss broccoli florets with the olive oil. Add the kosher or sea salt to taste. Place in a single layer on a rimmed baking sheet that has been lined with aluminum foil. Roast until the florets can be pierced with a fork and are a little toasty-looking, about 25 minutes.

Remove from the oven and loosely cover with aluminum foil about 5 minutes to steam. Serve immediately.

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Recipe Source

Adapted from Barbara Ann Foudy of New Morning Farm, an organic farm in Hustontown, Pa.

Tested by Marcia Kramer.

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