Vegan Roasted Broccoli
Roasted broccoli might sound simple, but this version delivers seriously crispy, caramelized florets with charred edges that make it hard to stop eating. The trick is preheating the sheet pan so the broccoli hits a screaming-hot surface the moment it lands, driving off moisture fast and creating that deep, nutty browning you'd normally only get at a restaurant. Garlic powder and a pinch of red pepper flakes build a savory backbone, while nutritional yeast adds a rich, almost cheesy finish that keeps everything completely plant-based without any compromise on flavor. A squeeze of fresh lemon juice at the end brightens the whole dish and cuts through the olive oil beautifully. It comes together in under 30 minutes and serves four, making it an easy weeknight side or a crowd-pleasing addition to any spread. Whether you're cooking for a table full of vegans or just trying to get more vegetables on the plate, this one earns its place every single time.
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Learn more →Ingredients
4 servings
- 1 large head broccoli (about 1.5 lb), cut into florets
- 3 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the lower third. Place a large sheet pan in the oven while it preheats.
- 2
In a large mixing bowl, toss the broccoli florets with the olive oil, garlic powder, salt, black pepper, and red pepper flakes, if using, until every floret is evenly coated.
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