By: EatingWell User
In addition to florets, I added peeled, sliced broccoli stems. I roasted it at 425 degrees because I was also roasting something else at the same time. I took the broccoli out of the oven after 7 min and after another 8 min to toss it a bit and look at it. As it was still too crisp (i.e., hard), I roasted it another 12 min, and then it was perfect--soft but not mushy, and with that caramelized sweetness. I drizzled a bit of lemon over it, and it was a huge hit at supper. Eaten in a flash. Delicious!!!!
Pros: easy, healthy
Cons: needs to roast longer than specified