Crispy Roasted Broccoli

Step 1: Preheat and Prepare

• Preheat your oven to 180°C (160°C fan/gas mark 4).
• While the oven is heating, break the broccoli into uniform bite-sized florets. Don’t forget to chop the stalks into smaller pieces; they are just as delicious when roasted!
• Place the broccoli on a large baking tray. This helps ensure even roasting and allows the florets to crisp up nicely.

Step 2: Seasoning

• Drizzle the olive oil evenly over the broccoli. The oil is crucial for achieving that crispy texture, so make sure each piece gets a good coating.
• Generously season with salt and pepper. If you’re using onion granules and garlic granules, sprinkle those in as well. These add a wonderful depth of flavor.
• If you like a nutty crunch, add the sesame seeds now. They will toast beautifully in the oven.

Step 3: Toss and Arrange

• Use your hands to toss everything together thoroughly. This ensures the oil and seasonings are evenly distributed.
• Spread the broccoli out in a single layer on the tray. Avoid crowding the pieces; they need space to roast properly. Overcrowding can lead to steaming rather than roasting.

Step 4: Roasting

• Place the tray in the preheated oven and roast for 25-30 minutes.
• About halfway through the cooking time, shake the tray gently to turn the broccoli. This promotes even cooking and helps prevent burning on one side.
• Keep an eye on the broccoli in the last few minutes; it should be tender and slightly crispy at the edges when done.

Step 5: Serving

• Once cooked, remove the tray from the oven and let the broccoli cool slightly.
• Serve immediately as a side dish alongside grilled fish, chicken, or stir it into cooked grains like quinoa or rice for a hearty meal.
• For an extra touch, you can drizzle a bit of lemon juice or balsamic vinegar over the top before serving to brighten the flavors.

Tips:

• Feel free to experiment with different seasonings, such as chili flakes for heat or lemon zest for a citrusy twist.
• If you have leftover broccoli, it can be stored in an airtight container in the fridge for up to 3 days and enjoyed cold in salads or reheated.