Roast those cuts of broccoli for longer than you may be used to, and find that you’ve just made a healthy crunchy snack even your kids won’t stop eating!
Ben was gone this weekend, Friday through Monday, at a PGA golf tournament in Louisville, KY. It was a fun trip his dad invited him on, and holy cow – did you watch that tourney this weekend!? Even I was glued to the TV while watching McIlroy and Mickelson battle through the darkness. Amazing.
Anyway, do you want to know my biggest fear for while Ben was gone? You’d think I’d say I was terrified someone would break into the house. Or, maybe we’d face a tornado while Ben wasn’t here to protect us. Nope. None of those. I was most afraid that one of our smoke detector’s batteries would be low and start beeping in the middle of the night! Does anyone else absolutely HATE when that happens? And, although it didn’t, that was my biggest fear.
I’m so afraid of the batteries running low when he’s gone because I have no clue whatsoever how to change them or make the beeping stop. AND… it requires getting out our enormous 8-foot ladder. We’ve done this twice together in the middle of the night (roaming through the house trying to figure out which one it is), and I have never once paid attention to what Ben did. Of course, we could be good citizens and mark our calendars to switch out the batteries every daylight savings and all of this would be resolved! 😉
None of that has to do with this broccoli recipe, and I have no clever way of tying it in. SO, just cut up some broccoli, roast it FOREVER, and it turns crispy and crunchy (and, yes, shrinks a bit) but is a lovely healthy snack! We just let the pan set on the countertop and pick at it through out the evening. So good! Thanks to my awesome friend, Erin, for this idea!
- 1 head broccoli , washed and completely dried
- 1 teaspoon extra-virgin olive oil
- Salt & pepper , to taste
-
Preheat oven to 450 degrees F. Cut broccoli into florets and place in a large bowl. Drizzle olive oil over broccoli with salt and pepper. Toss to combine. Transfer to a single layer on a large rimmed baking sheet. Bake for at least 25 minutes or until the broccoli is crispy and crunchy, but not completely burned. (There will be burned edges on some florets.)
-
Tip: This may take some trial and error in your own kitchen to reach the desired level of crunch. Oven temperatures can vary, and humidity levels can affect the results. Watch your broccoli carefully.
Tried this recipe? Tag @SeededTable on Instagram.
Snap a photo and tag @seededtable on Instagram so I can share!
![Chocolate Cranberry Almond Energy Balls [No-Bake!]](https://www.seededatthetable.com/wp-content/uploads/2014/06/Chocolate-Cranberry-Almond-Energy-Balls-4-150x150.jpg)
Reader Interactions
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Liz @ The Lemon Bowl says
August 12, 2014 at 7:30 AMYou had me at CHIPS! I love roasted broccoli!! And I love you so this is extra fun. Glad Ben is back in town and the smoke detectors didn’t go off. 😉
Dana says
August 13, 2014 at 11:54 AMWhy is it always in the middle of the night when those things start beeping?
Nikki Gladd says
August 13, 2014 at 8:42 PMSeriously!! 😉
Mick Mankford says
March 28, 2015 at 5:21 PMWow, really could have done without the smoke detector and golf stories. Just here for the recipe, lady, not to review your mistrust of 1970s technology.
Nikki Gladd says
March 28, 2015 at 8:28 PMWow, you’re such a kind person, Mick! And, I must be a catching writer if you still read my blog post even though you were only here to jump to the end for the recipe.
Kristy Mason says
November 22, 2016 at 9:41 PMYah – just jump to the recipe at the bottom Mick & keep your negativity to yourself
Jodie Taylor says
November 28, 2016 at 6:22 PMMick!!! Did you actually just say that ???
Please google manners .. and learn some!
cathy says
April 28, 2015 at 7:54 PMNikki – never mind the haters. Am trying your recipe tonight! Thanks for the adjustment hints, and love your personal stories!
Nikki Gladd says
April 30, 2015 at 10:43 AMThanks for the encouragement, Cathy! 🙂
Kristy says
November 22, 2016 at 9:42 PMTwo questions: 1) how do you store it if you don’t eat it all? 2) how long will it last if you do store it? I wanted to snack on something like this through out the day.
cheers = )
Nikki Gladd says
November 23, 2016 at 10:57 AMYou can definitely store it on the counter top to snack through out the day, although, I think the longer it sits the less crunchy they’ll be. Refrigerate leftovers and snack on them cold, but again, they probably will no longer be crunchy. (Still yummy, though!) 🙂
Nirali says
January 24, 2017 at 8:35 PMJust tried the recipe tonight for the first time, and it was so so good! Plus it’s nice to know it’s healthy;) Thank you so much!
Meachell Cruz says
February 13, 2017 at 11:56 AMCan you use frozen broccoli? Leave frozen or defrost?
Nikki Gladd says
February 20, 2017 at 1:52 PMI don’t think frozen broccoli would work as well because there is too much moisture.
Diana Diaz says
April 25, 2017 at 8:45 PMI just tried this sprinkled with some Mrs. Dash. It was delicious! And I also love the stories.
Henry McAdory says
May 26, 2017 at 9:30 PMFirst attempt at this tonight. Left in the oven too long and wasn’t paying close enough attention. Fortunately I had set the timer. It was definitely crispy for the majority, but there were some pieces that weren’t totally blackened. The flavor reminded me of fried okra and there is never any of that left over. Will have to do this again, but keep a closer eye on it. Thanks!