2lbs.broccoli crowns(enough to fill one large baking sheet without overcrowding)
1 1/2Tbsp.cooking oilI use olive, avocado, or grapeseed oil
Version #2: "Cheesy" Vegan Roasted Broccoli
Add 1Tbsp.Nutritional yeast
Version #3: Lemon Parmesan Roasted Broccoli
Add 1Tbsp.lemon juice and
2Tbsp.grated or shredded parmesan cheese
Version #4: Balsamic Roasted Broccoli
Add 1Tbsp.balsamic vinegar
Preheat oven to 425 degrees and line a large rimmed baking sheet with parchment paper or spray with cooking spray.
Wash broccoli crowns. Cut into roughly equal-size florets (and I like to place the florets in a colander and give them another quick rinse, but that's not totally necessary!). Lay flat on a clean dish towel and pat to dry.
Pile broccoli in the center of the parchment paper-lined (or sprayed) baking sheet and drizzle with cooking oil. Sprinkle garlic powder, black pepper, and salt (and nutritional yeast if making "Cheesy" Vegan Broccoli) on top and toss to distribute the spices, then spread out evenly on the baking sheet.
Bake for 15-17 minutes, until broccoli has crisped up. For Lemon Parmesan Broccoli, squeeze lemon juice over top and sprinkle with parmesan. For Balsamic Broccoli, toss with balsamic vinegar. Serve warm. Enjoy leftovers on salads or in omelets/egg scrambles!