I Asked 4 Experts the Best Temperature To Roast Broccoli—They All Said the Same Thing
You want the pan hot enough to cook the inside and caramelize the outside without burning the vegetable.
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As a foodie, my love for broccoli has spanned my entire life. I distinctly remember this tree-like veggie being one of the only green foods I liked as a kid. I’d eat it simply steamed. Now, as a Registered Dietitian, my adoration for this cruciferous veggie is just as strong. A super source of fiber, folate, and Vitamins C and K, broccoli supports gut, heart, cell, immune system, and blood health.
Needless to say, broccoli takes up permanent residence in my fridge as one of my go-to vegetables for cooking. Whether it’s added to pasta, rice dishes, salads, or soups, broccoli shines in a plethora of my favorite recipes. One of my all-time favorite ways to prepare broccoli is to roast it in the oven, yielding a satisfyingly crispy texture on the outside and, inside, perfect tenderness. (Read: not mushy!)
While I have my go-to method for roasting broccoli, I was curious what oven temperature other food professionals use for this task. I was surprised to find that they all recommended the same level of heat!
Read More: The Best Way To Store Broccoli So It Lasts, According to a Food Expert
The Food Pros I Asked
Joanne Gallagher: Co-creator of the recipe blog Inspired Taste
Nicole Bonilla: Creator of the health-inspired blog Gentle Tummy
Erin Clarke: Creator of the recipe blog Well Plated and author of the best-selling Well Plated Cookbook and Well Plated Every Day
Kat Marris: Senior recipe developer at Green Chef
The Best Temperature To Roast Broccoli, According to Food Pros
This driven group of food professionals all agree that 425°F is the best temperature for perfectly roasted broccoli. “It’s the sweet spot, as it’s hot enough to get those gorgeous, caramelized edges and tender centers without overcooking or burning,” says Bonilla.
“Anything lower won’t achieve the same deep flavor,” Clarke adds.
At that temperature, the process doesn’t take too long. Depending on the size of your florets, it will take between 20 and 30 minutes.
“Keep a close eye on the broccoli toward the end of the cooking time, ensuring those floret tips are nice and golden brown and the stems are easily pierced with a fork before removing it from the oven,” Gallagher advises.
More Expert Tips for Roasting Broccoli
These experts had plenty of additional wisdom for achieving the perfect sheet tray of roasted broccoli. First, uniformity is key when chopping the broccoli into florets. Clarke opts for hefty florets. “The larger the pieces of broccoli you cut, the more surface area you have for caramelization. The ideal size is about 1 1/2 to 2 inches wide at the top and 1/2 to 3/4 inch thick at the stem,” she asserts.
Gallagher cuts her florets in halves or quarters to further enhance caramelization. “Make sure to place these flat sides down on your baking sheet,” she advises. This maximizes the surface area that comes in contact with the hot pan, resulting in beautifully browned edges.”
In this same vein, Marris finds that “using aluminum foil to line your baking sheet is key for crispy broccoli.” More reflective than a sheet pan, the foil encourages better browning. Bonilla flips her florets halfway through even caramelization.
Don’t roast your broccoli without some fat. These cooks agree that a good dousing of oil is crucial. “The tender, fuzzy ‘tree’ tips of roasted broccoli florets are the most delicious, but they are also quick to burn. Make sure the florets are well-coated with olive oil to keep this from happening,” notes Clarke.
Though the florets are the star of the show, my sources also encourage home cooks to chop up and roast the stems. These yield a sweet, appealing flavor, and eating them helps reduce waste. Just don’t overcrowd the tray, so your broccoli roasts instead of steaming. Season the broccoli to perfection beforehand. Bonilla loves to add garlic powder, smoked paprika, and pepper along with salt. “Once the broccoli is out of the oven, I also add a squeeze of lemon, a sprinkle of parmesan, or a pinch of red pepper flakes to take it up a notch,” she says.
Marris has an ingenious trick for boosting the dish’s tangy flavor. “I like to add lemon wedges to my baking sheet when I roast the broccoli. Then I use the roasted wedges, which have developed a sweeter flavor, to squeeze over the roasted broccoli before serving,” she explains.
I thought I was a first-class broccoli roaster already. Now, with all these new tips and tricks, I’m looking forward to boosting the deliciousness of the vegetable the next time I cook it!
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