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Directions. Preheat the oven to 450 degrees F (230 degrees C). Combine broccoli florets and olive oil in a bowl and toss to lightly coat. Season with salt and pepper. Lay a large sheet of aluminum foil on a flat work surface. Transfer broccoli to the center of the sheet and fold edges in to create a sealed packet.
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Place broccoli pieces in the middle of a large sheet of foil. Drizzle olive oil over the broccoli, dot with butter and season with salt and pepper. Cover with a second sheet of foil and seal the edges well. Place on a preheated grill, directly on the grill grates. Close grill cover and cook 5 minutes, then flip and cook an additional 5 minutes.
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Put the broccoli into a solid oven tray in a single layer - don't crowd it too much or it won't brown properly. Drizzle the oil over the top and sprinkle with salt. Toss to combine and put in the oven for 12-15 minutes, until the edges of the florets are getting crispy and slightly blackened.
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Preheat grill to medium heat. Meanwhile, combine broccoli, oil, salt, and garlic powder in a large bowl and toss to coat. Lay a 2-foot long sheet of heavy-duty foil on work surface. If using regular foil, use two layers. Pile the broccoli in the center and fold to wrap the foil into a packet. Crimp closed.
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Instructions. Preheat oven to 400F (200C). Spread broccoli pieces evenly onto a parchment or foil-lined cookie sheet or large baking dish. Drizzle with olive oil and season with salt, pepper and garlic powder to taste. Roast for 15 - 20 minutes or until broccoli is fully cooked (it will have just started to brown).
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Preheat oven to 450°F. Start with clean, dry broccoli and cut it into small bite-size florets. On a baking sheet, combine broccoli and oil and use your hands to toss the broccoli so all sides are coated. Arrange broccoli in a single layer. Sprinkle generously with salt, pepper, and garlic powder (and/or other preferred spices).
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Instructions. Rinse and cut broccoli into 2-inch florets. Lay on paper towels and gently press to remove moisture from outsides. Put into freezer bag with olive oil, a pinch of salt and pepper and minced garlic. Zip and toss to coat. Preheat oven to 350 degrees. Use a large piece of foil large enough to wrap florets.
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Instructions. Preheat the oven to 425°F and line a baking sheet with parchment paper or foil. In a large bowl, toss the broccoli with the oil and seasoning. Transfer the mixture onto a large baking sheet and be sure not to overcrowd it. If needed, divide it into two baking sheets.
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Once your broccoli reaches the desired tenderness, remove the foil cover and give it a gentle toss to ensure even coating of any seasonings or flavors added earlier. Return it to the oven for an additional 2-3 minutes to allow any excess moisture to evaporate.. Oven steamed broccoli retains much of its nutritional value similar to stovetop.
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Transfer the baking sheet to the oven and roast for 15-17 minutes, tossing halfway through. Roast the broccoli until the edges of the broccoli have browned.*. Remove the broccoli from the oven and transfer the broccoli to a large serving bowl. Add the lemon juice and parmesan to the broccoli and toss. Serve immediately.
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Option 2: Steam without a steamer basket. Add just enough water to cover the bottom of a large skillet (about 3/4 cup for a 12-inch skillet). Add the broccoli in an even layer, cover, and steam over medium-high heat until just tender and bright green, 6 to 8 minutes total. Season the broccoli.
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Preheat the Oven. 2. Prepare the Broccoli. Spread the broccoli in an even layer on a rimmed sheet pan. Drizzle with the olive oil, sprinkle with the salt, and toss to coat evenly. 3. Roast. Transfer to the oven and cook until the broccoli is tender and charred, about 10 minutes. 4.
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Steaming the Broccoli. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Use a large piece of aluminum foil. Pour the coated florets onto the foil and fold the sides up to create a sort of bowl. If desired, pour in some broth for extra flavor.
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Instructions. Preheat oven to 400 degrees F. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
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Preheat your oven to 425°F (220°C). Wash and dry broccoli florets. Mix olive oil, garlic, salt, and pepper in a large bowl, then add broccoli and coat. Spread on a parchment-lined baking sheet. Roast for 20 minutes, flipping halfway. Toss with lemon zest, lemon juice, and Parmesan, if desired.
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Pour about an inch of water into a skillet or wok and bring it to a boil over medium-high heat. Put the broccoli florets in a steamer basket and season with salt. Set the steamer basket over.