Some find the pleasant taste of broccoli inviting, while others find it to be somewhat bitter. But whether you’re a fan or foe, this roasted broccoli recipe will get you excited about eating your vegetables!
What Makes This Roasted Broccoli Recipe Healthy?
This roasted broccoli recipe is vitamin-rich. The broccoli alone serves a sufficient dose of daily vitamin C intake, naturally supporting the immune system.
Similarly, the other vegetables also add to the nutritional goodness. The vibrant color of butternut squash and carrots is owed to the beta-carotene. This nutrient converts into vitamin A to improve eye health and cell differentiation and maintains organs to prevent disease like cancer.
In the same way, pumpkin seeds are a great source of macronutrients. Just an ounce will provide more than the adequate intake (AI) of omega-3 fatty acids, which act against inflammation and signs of skin aging. So they’re not only healthy but are also a texture-varied way to finish off this dish.
Tips on How to Roast Broccoli and Vegetables
No matter how good your intentions are, there are bound to be times when your roasted vegetable dish goes pear-shaped. Fortunately, we have some foolproof tips for you to achieve that caramel crisp on the outside and tender on the inside result.
To avoid soggy vegetables, start by using a metal sheet pan with sides less than 1 inch deep to allow the steam to escape. Also, avoid stacking the vegetables on top of each other on the baking sheet. Overcrowding them will make it harder to produce a crispy outcome.
Next, cut your vegetables into equal sizes and evenly coat them with seasoning and oil. This results in evenly roasted pieces of food as well as a neat presentation for your dish.
It’s also important to set the temperature of your oven to between 425-450°F to achieve a crispy, caramel char without burning the broccoli.
Lastly, these roasting vegetables won’t turn themselves! Keep an eye on them throughout the cooking process and flip them over about halfway through to evenly roast.
What Goes Well With Roasted Broccoli?
Roasted broccoli can be eaten plain or paired with a refined main dish. It works well paired with a protein-packed main dish like a chicken-quinoa bowl, giving a satisfied fullness without being too heavy. Here are a couple of dishes we believe go well with roasted broccoli:
- Grilled Chicken Breasts
If you trust yourself with multitasking, grill some chicken while the vegetables are roasting. The moist chicken offers a firm, meaty texture and delicately complements the mild taste of the tender roast-vegetables.
- Baked Salmon
Salmon is rich in flavor and adds a full taste to any dish. Its mildness accompanies the nutty broccoli to create a savory balance of fresh and caramelized flavors.
Roasted Broccoli Recipe
- 20 oz broccoli florets
- 4 cloves garlic minced
- 2 tbsp lemon juice fresh
- 4 oz butternut squash cubed
- 4 oz carrots cubed
- 4 oz red onion chopped
- 2 tbsp olive oil (*)
- 1 tsp ground black pepper
- 1/4 tsp salt
- 1.5 oz pumpkin seeds toasted
- 1/2 oz grated parmesan cheese
- 1 sprig fresh thyme optional
- Preheat oven to 450°F and line a sheet pan with parchment paper.
- Whisk olive oil, pepper, and salt in a bowl and divide the mixture into 2 separate medium-sized bowls.
- In the first bowl, add the broccoli florets. In the second bowl, add the remaining vegetables.
- Add garlic and lemon juice to the broccoli bowl. Toss each bowl until fully coated with seasonings.
- Lay the seasoned vegetables out on the sheet pan in a single layer. Don’t add the broccoli yet.
- Roast for 15 minutes, turn the vegetables over then add the broccoli to the sheet pan. Continue roasting for a further 20 minutes, flipping the broccoli halfway through.
- Remove from the oven. Use a fork to check the tenderness of the butternut squash— you want it to be fork-tender. The broccoli should be a nutty brown color.
- Immediately sprinkle the parmesan cheese over the vegetables and then the pumpkin seeds to top it off. Garnish with fresh thyme.