Roasted Broccoli
Ingredients
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1 pound broccoli
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3 tablespoons extra-virgin olive oil
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1 teaspoon salt
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¼ teaspoon black pepper
Tools
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measuring spoons
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chopping board
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knife
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June Pan
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June Oven
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Preferences
Cut the broccoli
Cut the stem from the broccoli as close to the base of florets as possible. Break the florets apart into individual pieces.
knife
chopping board
1 pound broccoli
Place the broccoli on the June Pan
Arrange the broccoli florets in a single layer on the June Pan.
June Pan
Add the oil
Drizzle the olive oil evenly over the broccoli.
3 tablespoons extra-virgin olive oil
measuring spoons
Season the broccoli
Sprinkle the salt and pepper evenly over the broccoli.
1 teaspoon salt
¼ teaspoon black pepper
Toss to coat
Toss until the florets are evenly coated.
Roast the broccoli
Place the June Pan on the middle shelf of the June Oven. Cook the broccoli for 20 minutes, until it is tender and some of the florets are golden and crispy. June will notify you when the broccoli is ready.
June Oven
Serve the broccoli
Remove the broccoli from the June Oven and serve.
