Why won't my broccoli brown?

Generally, broccoli won't brown and crisp because there is too much water on the crown. Give your broccoli a good rinse when you bring it home from the grocer. Then towel dry prior to using in the dish. Be sure the crown is dry to the touch prior to step 1. Another reason the broccoli may not be browning is the pan is too full. Be sure to not overcrowd the baking sheet as that will cause the broccoli to steam versus brown. There should be plenty of space between the florets to allow the heat to circulate and brown. If you notice your pan is too crowded, pull out another and oven bake it on two!

Easy Roasted Broccoli

Description

If you love roasted broccoli, then you have to try this Roasted Broccoli with Garlic, Almonds and Lemon! The sliced garlic, Asiago cheese and almonds add tons of flavor and texture to compliment the sweet and roasted broccoli.

Ingredients

Units Scale

1 1/2 pounds broccoli cut into small florets
3 tablespoons extra-virgin olive oil
2–3 cloves of garlic sliced thin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 lemon
3 tablespoons toasted slivered almonds
1/4 cup freshly grated Asiago cheese

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Instructions

Preheat the oven to 425°F and line a baking sheet with aluminum foil.
In a large bowl, toss the broccoli, oil, garlic, salt, and pepper (see note). Spread evenly on the pan, drizzling any excess oil on top, and roast in the oven for 20 to 25 minutes until the florets are crispy and caramelized, but still a little tender. Check the broccoli after 15 to 20 minutes.
Squeeze the lemon over the broccoli and top with the almonds and cheese. Serve hot.

Notes

TIP: Take a peek at the broccoli after 15 to 20 minutes; the roasting time will vary based on how small the broccoli florets are cut.

Make Ahead: Chop the broccoli and prep the garlic and cheese up to three days ahead. Keep the cut broccoli in a storage container or ziplock bag in the refrigerator. Keep the garlic in a small resealable container. The cheese can be stored in a airtight container or a small plastic bag. Make sure it is dry before cooking it.

Leftovers and Storage: Place any leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat the leftover roast broccoli in the microwave on a microwave safe plate covered with parchment or a paper towel. Microwave on high for 40 seconds per serving. Alternatively reheat in a small non-stick skillet over medium heat with a little oil or broth. Cook stirring occasionally until the broccoli is steaming hot all the way through. Add on more cheese and nuts to serve.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 125
Sugar: 1 g
Sodium: 243 mg
Fat: 9 g
Saturated Fat: 1 g
Carbohydrates: 6 g
Fiber: 3 g
Protein: 5 g