As parents of three children—and as a pediatrician and nutrition counselor—we’ve discovered an important truth: with the right cooking method, kids will often surprise you by eating (and even enjoying!) vegetables. Many parents have shared similar experiences after trying our Crispy Kale Chips.
Our youngest daughter’s favorite vegetable is cauliflower, which we’ve been oven-roasting for many years. Recently, a new family favorite has emerged: oven-roasted broccoli.
The magic happens in the oven, where simple florets are transformed into a dish with crispy, golden-brown edges and a tender center full of flavor. It’s a win for both nutrition and taste!
Oven Roasted Broccoli by Debbie Steinbock
Ingredients: 1 pound broccoli florets 2–3 Tbsp olive oil ⅓ tsp sea salt (or to taste)
Method:
Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, toss the broccoli florets with olive oil and sea salt until evenly coated.
Spread the broccoli in a single layer on the prepared baking sheet, ensuring the florets aren’t overcrowded for even roasting.
Roast for 20–25 minutes, flipping halfway through, until they are tender and the edges are golden brown and slightly crisp.
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