This cruciferous gets a makeover!
This recipe of Crispy Broccoli will tempt even those who swear off the steamed or boiled version. And it’s easy too! I use a convection oven, but it’s also done in an air fryer or in a regular oven. Brushing the little stalks with seasoned olive oil make them as satisfying as potato chips without the guilt.
I often serve this dish with Roasted Salmon with Creamy Orange Sauce. Both are cooked on sheet pans in the oven making the whole meal getting done in half an hour. Want another sheet pan meal? Pair our broccoli with the Crispy Roasted Chicken.
Dips...just like potato chips
Want to serve that meal with dips just like potato chips? Try Jake's Horsey Sauce. It pairs well with the chicken and the broccoli. Or if you want a broccoli cheese vibe going, dunk those mini trees into our Buck Dancing Bleu Cheese Dip.
CRISPY BROCCOLI
Recipe Ingredients
Everything you'll need for this delicious recipe is below.
Serves 6 depending on portion size
1 bunch broccoli (5-6 cups)
4 T olive oil
½ t garlic powder
¾ t salt
¾ t pepper
Preparation Instructions
1. Preheat oven to 425 degrees. (preferably a convection oven)
2. Cut the broccoli in florets and discard the big main woody stem they are on.
3. Rinse the florets and let dry. (If they’re dry, the oil will cling to them better.)
4. In a small bowl, combine oil and seasonings.
5. Place florets on a large rimmed baking spacing them apart so they get crispy and not
just steamed.
6. With a pastry brush, paint the seasoned olive oil mixture over the florets coating
thoroughly.
7. Place in oven and cook for approximately 18 minutes until slightly brown and crispy.
8. Serve alone or with Horsy Sauce or Buck Dancing Bleu Cheese Dip.
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