m. c. de marco: The New Kitchen Cookbook

Roasted Broccoli

This recipe began life as Roasted Broccoli with Garlic from the Food Network, but I think only the absence of garlic merits headline status in a vegetable recipe. It was influenced by my roasted haricots as well.

Serves 2–4.



  1. Cut the broccoli into florets and slice any extra stem you want to eat.
  2. Mix with remaining ingredients.
  3. Arrange in a single layer on a baking sheet or in a roasting pan.
  4. Roast 15 minutes at 450° (425° with convection) without stirring.


Combine with roasted potatoes (started 5 minutes earlier).

Use sesame oil and scallions in place of olive oil and garlic, and toss in some sesame seeds.