I like broccoli… but I REALLY like broccoli florets. Where have they been hiding all my life?

My favorite way to cook these adorable florets is to oven roast them.

I’ve told you before that I do not really measure anything when I cook, but I’ll throw out some measurements for those of you who insist on treating cooking like a science as opposed to the art it is…



First… preheat your oven to 375 degrees:

1/3 cup extra virgin olive oil

1 packet Lipton Savory Herb with Garlic soup*

1 bunch of broccoli florets  (aka about what you see in the picture here)

You can use a freezer bag to mix these ingredients up really well or just throw everything in a 9×13 casserole dish and mix it around, (type A or type B personality?).

I cook the broccoli uncovered and peek in on it after about 15 minutes. I stir the florets a little and check how tender the broccoli is. If the top is getting browned, I consider throwing foil over the top. But, I usually dismiss the idea and just stir extra well. I like my florets kinda crispy, so they typically take around 25-30 minutes in the oven.

If you prefer tender broccoli, cover with foil from the start and give yourself a little more time in the oven, (you may even want to consider throwing in a little bit of water for a steam effect – by “a little” I mean a tablespoon or two). Even for the tender variety, I’d uncover the dish 10 minutes before you remove the florets from the oven.

*Lipton Savory Herb with Garlic soup can be difficult to find in some regions of the country. We seem to have luck at Market Street in Texas. My mother has to order it through Amazon. It’s worth the effort of searching the soup out for any time you want to oven roast veggies. There is also a great chicken recipe I’ll share another day:) PS – it’s a dry soup and comes in a box like Lipton onion or Veggie that you can make dips with…