Oven Roasted Broccoli
This Oven Roasted Broccoli recipe delivers perfectly crisp-tender florets with rich umami flavor and golden brown edges.
Servings 4 servings
Calories 151kcal
Ingredients
- 1 ½ pounds broccoli
- 3 tablespoons olive oil
- ½ teaspoon MSG
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon SPG
- 2 tablespoons freshly grated parmesan optional
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut the head of broccoli into medium florets, keeping some of the tender stems attached. Trim tough spots on the broccoli stem with a vegetable peeler if needed.
- Add the broccoli to a large bowl and drizzle with olive oil. Toss to coat well, adding more if necessary—every floret should look “wet.”
- Sprinkle with MSG, salt, pepper, and SPG. Toss again so the seasoning sticks evenly to all sides.
- Spread the broccoli in an even layer on the baking sheet, arranging the flat sides down.
- Roast broccoli for about 20 minutes, or until the undersides are golden brown and the tender florets are just crisp at the edges.
- Remove from the oven and, if desired, top with parmesan cheese and a pinch of red pepper flakes.
Notes
- Air Fryer Instructions: Set it to 400°F, cook for 10–12 minutes, and shake once halfway through.
- Storage Instructions: Keep them in an airtight container for up to 3 days. Reheat in a hot oven or air fryer for crispy edges again.
Nutrition
Serving: 1serving | Calories: 151kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 202mg | Potassium: 539mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 152mg | Calcium: 81mg | Iron: 1mg