Toaster Oven Roasted Broccoli is the perfect quick and easy side dish. From kids to adults, everyone loves it! Throw together this healthy side dish tonight, it’ll take you less than 30 minutes.
Even with all of those tasty options, vegetables are still my favorite food to cook in our toaster oven. That’s because most vegetables TASTE BETTER when roasted, especially broccoli.
Roasted = Crazy Delicious Flavor
Raw broccoli is dry, flavorless and for some reason determined to get stuck in your teeth. But broccoli is loaded with vitamins and minerals, so we should probably be eating more of it.
Lucky for you (and me too), this toaster oven roasted broccoli recipe has all those nutritional goodies, is simple to make AND tastes fantastic!
The broccoli is drizzled with savory olive oil and roasted until browned and nutty. Delish!
- 10 ounces Broccoli Crowns
- 2 cloves Garlic, peeled and thinly sliced
- 1 tablespoon Olive Oil, (or another neutral oil like Avocado Oil or Grapeseed Oil)
- 1/4 teaspoon Fine Sea Salt
- 1/8 teaspoon Black Pepper
- pinch of Crushed Red Pepper Flakes, optional
- 1/2 Lemon, sliced into wedges, optional
- Adjust your toaster oven cooking rack to the lowest position and heat to 425°F on the “Bake” setting. Lightly oil a rimmed baking pan.
- Cut the broccoli florets from the stalks and slice large florets in half or quarter. Peel the stalks and slice into 1/4-inch rounds.
- Add all of the broccoli, garlic, oil, salt, pepper, and red pepper flakes to the pan. Toss well to combine and then spread in an even layer.
- Roast broccoli until the florets are lightly browned and fork-tender, about 10 to 16 minutes depending on the size of your florets and personal preference.
- Squeeze lemon wedges over the pan, add more salt and pepper to taste and toss broccoli before serving.
3 cups of small florets can be substituted for the broccoli crowns.
Convection Toaster Oven Adjustments
Keep the temperature at 425°F and begin checking for doneness 2 to 3 minutes earlier.
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Nutrition Information:Yield: 2 Serving Size: About 1 1/4 cups
Amount Per Serving: Calories: 117Total Fat: 7.5gSaturated Fat: 1gCholesterol: 0mgSodium: 282mgCarbohydrates: 11.8gFiber: 4.2gSugar: 2.8gProtein: 4.3g
Step by Step Photos and Tips
Tip #1: Try to cut your florets into equally-sized pieces. If everything’s close to the same size it will cook at the same rate.
Tip #2: Don’t throw away the stalks, they turn buttery and creamy when roasted.
Tip #3: Use a vegetable peeler or knife to trim away the hard outer peel and then slice the stalks into 1/4-inch rounds.
Tip #4: Have some fun with the seasonings. Spicy red pepper flakes and thinly sliced garlic are my favorites for adults-only batches.
Tip #5: Keep your broccoli from steaming (instead of roasting) by spreading the florets into a single even layer before cooking.
Tip #6: Use a shorter cooking time for the kiddos. My nephew, a cute little cookie with quite the discerning palate, even likes these little “trees” as he calls them.
Though he’s not a fan of the almost-burnt browned bits adults LOVE. So I always scoop off a small serving for him early (after about 10 minutes). Then I put the pan back in the toaster oven until the broccoli is well-roasted for the grownups.
Tip #7: Roasted broccoli tastes great with a big squeeze of bright and fresh lemon juice but if grated Parmesan cheese is more your jam, sprinkle away!