My 1-Ingredient Upgrade for Better Roasted Broccoli

I grew up on steamed broccoli. It was limp and lifeless and tasted as bad as it looked. I despised it. Luckily, at some point some genius decided to roast it and that changed the game forever. Roasting, it turns out, replaces broccoli's cabbagey funk with caramelized sweetness and a crisp-yet-tender texture. It’s the perfect redemption story.

However, even roasted broccoli can get old after a while, so I'm always looking for ways to dress it up that don't take a ton of time. My latest broccoli experiment proved to be a winner, and it doesn’t require any sophisticated culinary methods or hard-to-find ingredients. It turns out, all I needed was a simple packet of ranch dressing mix for an instant broccoli upgrade.

How To Season Roasted Broccoli With Ranch

You can absolutely roast broccoli with salt and pepper and some olive oil and call it a day. Most people will like and accept that. However, if you’ve already lost your diner’s trust with past, failed broccoli-cooking attempts, you’ll need to pull out all the stops to redeem yourself.

Enter: the ranch dressing seasoning packet. The packet is perfect because it comes pre-measured and ready to go. Just tear it open, add some olive oil and broccoli, and toss. That ranch seasoning will work its way into the little nooks of the broccoli and roast up to provide delicious bite after delicious bite. Your family and friends will always want you to make it this way.

First, place a large, rimmed baking sheet on the middle oven rack and preheat the oven to 425°F. Whisk two tablespoons extra-virgin olive oil with half a packet of ranch dressing mix in the bottom of a large mixing bowl. Add one (12-ounce) bag of broccoli florets and toss to combine, using your hands to work the mixture into all of the nooks and crannies.

Spread the broccoli out into an even layer on the preheated baking sheet. Roast for ten minutes, then stir and roast until tender and golden, about five more minutes.

My Roasting Tricks for Success

Are you ready to roast? It’s a simple technique, but my method has a special twist. When I roast vegetables I always preheat my baking sheet first. This kick-starts the cooking process, which quickens the cooking time and initiates the caramelization process.

You’ll also want to use a large, rimmed baking sheet. This provides ample room for the broccoli to roast without steaming. As for the rim, it makes it easier to transfer the baking sheet to and from the oven and also provides a barrier to prevent broccoli from escaping when stirring.

Finally, choose an aluminum pan, nothing non-stick: you’ll want that hot surface for crisping up your broccoli. Non-stick pans can’t deliver the same results.

Serve the roasted broccoli hot as a delicious side dish or add to your favorite grain bowl. Use it as a topping for baked potatoes or as a filler for tacos and burritos. It’s also a delicious snack as is or served with hummus or any of your favorite dips.

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