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
4 Servings
30 Minutes
20-25 Minutes
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
Sheet Pan Broccoli
Course: DinnerDifficulty: Easy4
servings30
minutes20
minutesIngredients
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.
Notes
- Don’t worry if edges turn dark brown or appear charred. They’re yummier that way.