Whole Oven Roasted Broccoli Recipe
For this roasted broccoli recipe broccoli stalks are roasted whole to end up with a sweet caramelized outside, soft inside. It’s seriously the best broccoli recipe ever! This recipe is sponsored by Pompeian Olive Oil.
Lately, I’ve been experimenting with roasting vegetables whole. It started a while ago when I saw some Whole Roasted Cauliflower on Pinterest. I tried it (just with salt, pepper and olive oil). It was really good. And then I saw this article from Bon Appetit that mentions roasting carrots and broccoli stalks whole. Carrots, check. Broccoli, double-check! Seriously, I’ve been roasting broccoli stalks whole at least once a week since I first tried it.
The head gets browned and caramelized on the outside while the stem and inner parts are soft. And the flavor is sweet and mellow.
For today’s recipe, I rubbed the heads with a cut garlic clove to make it into garlic roasted broccoli. I also put some red pepper flakes, salt, pepper and olive oil. But I should back up a bit. Before you rub it with garlic, season it and put it in a pan, you need to peel the broccoli stalks. I found this hard to explain so I took pictures of the process.
Step by step…
First, preheat the oven to 400F. If your broccoli comes as one big attached head, break it into three or four stocks. Use your fingers to tear off any leaves.
Use a paring knife to peel the stalks. Start near the base of the florets (where the florets meet the stalk) and slice down toward the bottom of the stem.
Trim off the bottom 1/4 inch of stalk.
Now your stems are peeled and your broccoli is ready to get seasoned, oiled and roasted. First, cut a clove of garlic in half and rub the cut side all over the head of the broccoli stalks.
Get ready to roast. Spray a pan with olive oil. I really like the new Pompeian OlivExtra Original Spray. It’s 15% EVOO, 85% canola oil. The best part: it doesn’t have any propellants. It’s just the oils. I thought at first that it wouldn’t spray hard enough without the propellants. But no, it has a really nice strong spray. See:
Add the broccoli stalks. Spray them with olive oil. Flip them over and spray the underside too.
Season, in this case with salt and red pepper flakes.
Roast until starting to brown on the head and fork-tender at the stock.
I serve one big stem per person. But I like to make extra because people usually want seconds.
[tweet “Things I didn’t know before today: How to peel broccoli AND how to roast it whole! #vegetables”]
If you love roasting vegetables, you’ll also love my recent Roasted Italian Cauliflower recipe. Cauliflower florets are tossed with olive oil, tomato paste and Parmesan cheese before roasting. It’s a wonderful side to have with plain spaghetti in olive oil and garlic.
Back to the roasted broccoli. Let’s look at it one more time.
And now, here’s my recipe for Whole Oven Roasted Broccoli with Garlic:
Whole Oven Roasted Broccoli
This broccoli is roasted whole. First peel the stalks according to the instructions above. Then add a bit of oil, some seasoning and put it into the oven until it's soft on the inside and caramelized on the outside. It's a perfect vegetable kind of thing.
- 1 head of broccoli broken into 3-4 big stalks
- 1 garlic clove, peeled and cut in half
- olive oil spray
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- Preheat oven to 400F.
- Peel the broccoli stalks and trim off the bottom 1/4-inch of stalk. Rub the heads of broccoli with the cut side of the garlic clove.
- Spray a 13"x9" pan with olive oil spray. Add the broccoli stalks. Spray them on both sides with more of the olive oil. Season the heads and stalks with the salt and red pepper flakes.
- Roast until the heads darken in places and the stalks are fork tender, 30-35 minutes.
Disclosure: I’m a Brand Ambassador for Pompeian Olive Oil meaning that they compensate me to develop recipes using their products and to share them on my blog and across social media. All opinions are my own.