Name: Sheet Pan Broccoli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: About 4 cups (or 12 oz) of broccoli florets, cut small; 1/4 cup olive oil; 2 large garlic cloves, minced; 1/2 tsp. kosher salt; 1/2 tsp. fresh ground pepper; 1/2 tsp. crushed red pepper, or to taste

Jump to Recipe Print Recipe

Part 2 of Two Sheet Pan Supper Recipe

4 side servings

Tip
Usually, the most economical way to make this is to cut the florets from a head of broccoli. If you’re in a hurry, though, the pre-cut bags of florets work well. If the florets are large, cut them down so that each one is small, no more than an inch across, a small bite. They’ll get crispier and more caramelized that way.

Recipe Details

Servings

4 Servings

Prep time

30 Minutes

Cooking time

20-25 Minutes

Temp

425

Ingredients

About 4 cups (or 12 oz) of broccoli florets, cut small
1/4 cup olive oil
2 large garlic cloves, minced
1/2 tsp. kosher salt
1/2 tsp. fresh ground pepper
1/2 tsp. crushed red pepper, or to taste

Directions

Preheat oven to 425 degrees.
Place broccoli florets in large mixing bowl.
If you made the chicken, you can simply wipe out that bowl with a paper towel—broccoli will roast long enough to eliminate any possible cross-contamination.
Add olive oil, garlic, salt, pepper and crushed red pepper. Toss together until well combined.
Spread out in a single layer on a large sheet pan.
Roast in oven for about 20-25 minutes, tossing halfway through to ensure even cooking. Don’t worry if edges turn dark brown or appear charred. They’re yummier that way.

RECIPE FOR PRINT