This versatile broccoli dish can be a snack or a side and it’s easy to meal prep for the week. I love how the florets get all crispy after they’re roasted - it’s kind of like having potato chips! I usually have to double batch this recipe because my husband and I eat it very quickly. It’s super simple and super good! Enjoy!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
2 heads of fresh broccoli
2 Tbsp extra-virgin olive oil
1 Tbsp garlic powder
Himalayan pink sea salt
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
Wash your two heads of broccoli and slice off all of the florets. Discard the stems.
Place your broccoli florets into a plastic bag or mixing bowl. Drizzle with olive oil and sprinkle liberally with garlic powder (to be honest, I don’t usually measure these things, I just pour a bunch of each on!). Toss to coat.
Spread your oiled florets onto the prepared baking sheet. Try to create a single layer of the broccoli. Crack Himalayan pink sea salt over the florets.
Bake for 20 minutes (or more, to your desired level of crispiness).
Remove from the oven. Try to let them cool before you eat them - I know it’s hard to resist! Store in the fridge in an airtight container for 2-3 days, if there are any left!
Makes approx. 4 servings (although I honestly double the recipe often to meal prep and bunch because this stuff is like candy to us)
Portion Fix Containers: 1 green & 1 tsp.