Charred Broccoli Recipe
Just a couple of tweaks to the usual roasted broccoli and you get broccoli that's crispier, crunchier, and has that "umami" that you only get from a good char
- 2 heads broccoli — about 5 cups of florets
- 3 tablespoons olive oil — plus more if needed
- ½ teaspoon fine sea salt
Preheat oven to 425°F/220°C
Line baking sheet with parchment paper
Toss broccoli florets with olive oil and sea salt. You can do this in a separate bowl, or save yourself the extra dishwashing and do it right on the baking sheet. Spread the broccoli florets in a single layer on the baking sheet.
Roast at 425°F for 15 minutes until broccoli is charred on the bottom, then flip the florets. Roast for additional 10 minutes until charred on the other side.