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
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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.)
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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.
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You 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. 😉
Why is it always in the middle of the night when those things start beeping?
Seriously!! 😉
Wow, 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.
Wow, 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.
Yah – just jump to the recipe at the bottom Mick & keep your negativity to yourself
Mick!!! Did you actually just say that ???
Please google manners .. and learn some!
Nikki – never mind the haters. Am trying your recipe tonight! Thanks for the adjustment hints, and love your personal stories!
Thanks for the encouragement, Cathy! 🙂
Two 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 = )
You 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!) 🙂
Just 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!
Can you use frozen broccoli? Leave frozen or defrost?
I don’t think frozen broccoli would work as well because there is too much moisture.
I just tried this sprinkled with some Mrs. Dash. It was delicious! And I also love the stories.
First 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!