Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or leave it bare for better browning.
- Cut broccoli into evenly sized florets so they roast at the same rate. Pat them dry with a paper towel — moisture is the enemy of crispiness.
- Toss the florets with olive oil, salt, pepper, and red pepper flakes (if using). Make sure every piece is coated. Add sliced garlic if desired.
- Spread in a single layer on the baking sheet. Don’t crowd the pan — give each floret space or they’ll steam instead of roast.
- Roast for 20–25 minutes, without stirring, until the edges are deeply browned and crispy. The darker the edges, the better the flavor.
- Remove from the oven. Finish with freshly grated Parmesan if using. Serve immediately alongside your mac and cheese.
Notes
Don't stir mid-roast. Leaving the broccoli undisturbed lets the bottoms develop a caramelized crust — that's where the flavor is.
Dry before roasting. Wet broccoli steams instead of roasts. A quick pat with a paper towel makes a big difference.
Hot oven is key. 425°F is the minimum. If your oven runs cool, go to 450°F for the last 5 minutes.
Storage: Leftovers keep in the fridge for up to 3 days. Reheat in a hot oven or air fryer to restore crispiness — microwave will make it soggy.