Ingredients
Equipment
Method
- Preheat oven to 425°F.
- Bring 1 gallon of water to a boil in a large stockpot.
- Blanch the broccoli for 2-3 minutes until it turns bright green.
- Drain.
- Melt the butter over medium-high heat in a 10-inch cast iron skillet.
- Add the garlic and stir briefly.
- Toss the broccoli in the butter and garlic.
- Sprinkle with salt and pepper.
- Place the skillet in the oven for 15 minutes.
- Serve in the cast iron or transfer to a serving dish.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The blanching step before roasting is essential—it jump-starts cooking and ensures the broccoli becomes tender without drying out in the oven. Using frozen florets actually works well here since they're already cut to uniform size, but let them thaw and drain excess water before blanching. The cast iron skillet holds heat evenly and creates those crispy, caramelized edges on the broccoli. Store leftovers in an airtight container for up to 3 days; reheat in a hot skillet rather than the microwave to maintain texture. You can scale this recipe easily for meal prep—just use multiple sheet pans if your cast iron isn't large enough.
