How do you stop broccoli from burning when roasting?

The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are also quick to burn. Make sure the florets are well-coated with olive oil to keep this from happening. Don't Crowd the Pan. If the florets are too close, they will steam instead of roast.

Should broccoli be washed before roasting?

Easy Roasted Broccoli Recipe Tips After you wash your head of broccoli, make sure to dry it off before you toss it with the oil . A little moisture is ok, but if it's too wet when it goes in the oven, it won't get brown and crisp. Don't be afraid of the salt. No one loves bland broccoli, so salt yours generously.

How do you keep roasted vegetables crispy?

The #1 Tip for Extra-Crispy Roasted Vegetables Preheat oven to 425℉. Prep veggies and pat dry (ensuring the veggies are dry will help avoid clumping with the cornstarch). ... Add 1 tablespoon cornstarch per pound of vegetables. ... Roast until fork-tender and crispy, 20 to 45 minutes, depending on the vegetable. Apr 3, 2023

How do you keep roasted vegetables from burning?

The sweet spot is between 400°F and 425°F. Go any higher, and the outside of your veggies will start to burn before the inside has a chance to cook through . Any lower? They'll still cook through (eventually), but the oven won't be hot enough to get your veggies golden, crispy, and caramelized.

How do you not burn vegetables in the oven?

Swich tip: the smaller the vegetable pieces, the higher the oven temperature needs to be. This may sound counter-intuitive. But here's why: smaller vegetables take less time to cook throughout. On the other hand, harder and bigger vegetables are better cooked at 350-400 to prevent the vegetables from burning .

Why do my vegetables burn in the oven?

The oven may not be working correctly and is going to a higher temperature . Get an oven thermometer and check that the temperature inside the oven is the same as what you set it to be. You should also make sure that you're watching the time!

Why does my broccoli always burn?

To help prevent over-browning or burning, make sure your broccoli is cut into roughly the same size pieces . You'll also want to make sure the florets are on the small side so they cook all the way through before the edges of the broccoli brown too much.

Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds Recipe on Food52 (2024)

Almond

by: arielleclementine

January12,2010

4.7

7 Ratings

Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds Recipe on Food52 (1)

Serves two

Jump to Recipe

Author Notes

You can add my name to the legions of fans of Ina Garten's roasted broccoli - it was a revelation for me! This is my spin on that dish. - arielleclementine —arielleclementine

Test Kitchen Notes

This recipe was a runner-up in last year's broccoli contest and we think it deserves a spot in the second cookbook. Here are our notes from last year: Arielleclementine's recipe is both easy enough to make every night and unusual enough to save for special occasions. The smoked paprika and garlic-infused oil contribute an earthy, peppery bite; when combined with the mellow acid of the sherry vinegar, it makes for a musky, balanced vinaigrette that complements the broccoli's natural sweetness, enhanced by roasting. And in our opinion, Marcona almonds, buttery and rich, are a great addition to pretty much anything. - A&M —The Editors

Test Kitchen-Approved
Your Best Broccoli/Broccoli Rabe Dish Contest Winner

What You'll Need

Ingredients

1 head of broccoli, cut into florets
extra virgin olive oil, for drizzling
kosher salt, for sprinkling
¹/₄ cupextra virgin olive oil
1 teaspoonsmoked sweet paprika
1 garlic clove, minced
1 ¹/₂ tablespoonssherry vinegar
1 pinchkosher salt
¹/₄ cupmarcona almonds

Directions

Preheat the oven to 425 degrees. Toss the broccoli florets on a baking sheet with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for 20 minutes.
While the broccoli is roasting, prepare the vinaigrette. Heat 1/4 cup of olive oil in a small skillet over medium heat until quite warm (about 2 minutes). Stir in the minced garlic and the smoked paprika and remove the pan from the heat. Let stand 10 minutes.
Put the sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in the paprika oil. Try to leave most of the solids (paprika and garlic) in the skillet, if possible.
After 20 minutes, remove the broccoli from the oven and toss the marcona almonds on top. Drizzle with a few tablespoons of the vinaigrette, toss, and serve immediately.

Tags:

Salad Dressing
American
Almond
Broccoli
Vegetable
Vinegar
Paprika
Sherry
Vegan
Vegetarian
Side

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Recipe by: arielleclementine

arielleclementine.com

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131 Reviews

June 26, 2022

I made this with broccoli straight out of the garden, as a side with some grilled marinated tofu (which I brushed with a little extra paprika-garlic oil and topped with crushed almonds and a little rosemary). Long story short it has joined the sacred canon of vegan recipes that make my non-vegan friends ask for seconds and thirds. It's a winner!

Sabine G. January 11, 2022

super easy to prepare- I have everything in my pantry! Came out delicious and was quick! Loved it.

tillie January 12, 2018

Perfection.

Marian B. April 7, 2016

finally made this after years of wanting to, and it was excellent!

enyaj July 13, 2015

Loved it as well. The marcona almonds I had in the freezer were from Trader Joe's and infused with some salt and rosemary, and it was still great. Tiny changes: I strained my vinaigrette because I didn't want any grainy paprika or the garlic; second small change, I waited to put in the hot oil until it cooled just a bit so it didn't burn; and 3rd, I flipped the broccoli mid-roast. Fabulous, loved the tanginess of the Sherry, vinegar, and it looked elegant and appetizing. My husband was like W T F when i served it.

Diana F. February 28, 2015

Loved it! We didn't have Sherry vinegar so we used red wine vinegar and it will delicious. I used the extra oil to make a sandwich which really made it fabulous. Next time will make double batch as we were fighting for the last pieces.

Mamasays January 7, 2015

I had an abundance of broccoli and searched Food 52 for a recipe and stumbled upon this one. It is so, so delicious! I am loving the vinaigrette and want to try it with other veggies now. Maybe brussel sprouts first? My only thought was that the olive oil was too hot when I initially added the garlic. I don't like the taste of the burnt garlic. I just waited until it cooled slightly and it was perfect. Another great recipe is Heidi Swanson's magic sauce on 101 cookbooks.