By now you probably know my penchant for having a super easy side dish or two on my menus. This Roasted Za’atar Broccoli is the perfect addition to that list.
What You Need to Make Roasted Za’atar Broccoli
Equipment
- Cutting Board – For trimming the broccoli and cutting it into bite-size pieces.
- Chef’s Knife – For trimming the broccoli and cutting it into bite-size pieces.
- Rimmed Baking Sheet
- Heavy Duty Aluminum Foil
- Gallon-sized Zip Top Bag
- Measuring Spoons
- Tongs – Or Salad Fork and Spoon or other utensils for tossing the salad
Ingredients
- Broccoli Florets
- Za’atar Seasoning – I like Spice + Leaf’s Authentic Za’atar
- Spring Salt – I have been using this Peruvian Spring Salt with a coarse grain.
- Avocado Oil
Getting Started with Making Roasted Za’atar Broccoli
This is super simple to toss together, so it’s a great side dish choice when you need something that has good flavor but doesn’t take much work. The two longest parts of this recipe are trimming the ends of the broccoli florets and waiting for the broccoli to roast.
Roasting Prep
Because the prep work on this is so fast, you can prep the pans and oven before you start. I preheat the oven to 425°F and line a rimmed baking sheet with heavy duty aluminum foil.
Broccoli Prep
We’ll start by trimming the ends off of 48 ounces of Broccoli Florets, as needed. We’ll toss that in a zip top bag. I suggest using a 2-gallon bag if you can find them. Into the bag, you’ll sprinkle 2 tablespoons of Za’atar and 1.5 tablespoons of Spring Salt. Then we’ll seal the bag and toss it to coat the broccoli. After that you’ll drizzle in 3 tablespoons of Avocado Oil, seal the bag, and shake it again.
Roasting the Broccoli
When you’re ready to bake, you can spread the mixture out on the prepared baking sheet. Roast the broccoli in the oven at 425°F for 15 to 20 minutes, depending on your desired level of browning and your specific oven.
I suggest serving it warm and perhaps drizzling it with some creme fraiche if desired.
Related Recipes
Do you need some more super simple sides for your menus (both for dinner parties and everyday dinners)? Take a look at these recipes:
- Broccoli Caesar Salad
- Garlic Roasted Broccolini
- Broccoli with Roasted Red Peppers and Parmesan
- Italian Parmesan Broccoli
- Simple Roasted Asparagus
- Sautéed Garlicky Spinach
- Simple Caprese Salad
- Easy Fajita Veggies
- Easy “Mexican” Cauliflower Rice
- Easy Roasted Zucchini
- Green Beans with Garlic and Roasted Red Peppers
If you want some more broccoli recipes, you might want to check these ones out:
- Crustless Broccoli and Blue Cheese Quiche
- Broccoli Pumpkin Queso Casserole
- Broccoli and Asparagus Louie Salad
- Creamy Garlic, Broccoli, and Mushroom Spaghetti Squash
In case you need ideas of what to serve with this Roasted Za’atar Broccoli, take a look at my National Hot Dog Day post for some menu suggestions.
Roasted Za’atar Broccoli
Ingredients
- 48 ounces Broccoli Florets
- 2 tablespoons Za’atar
- 1.5 tablespoons Spring Salt
- 3 tablespoons Avocado Oil
Instructions
- Trim 48 ounces Broccoli Florets into bite size pieces and place in a zip top bag. Add 2 tablespoons Za’atar and 1.5 tablespoons Spring Salt. Seal and shake the bag to coat. Then add 3 tablespoons Avocado Oil to the bag, seal it again and shake to coat.48 ounces Broccoli Florets, 2 tablespoons Za’atar, 1.5 tablespoons Spring Salt, 3 tablespoons Avocado Oil
- Line a rimmed baking sheet with aluminum foil and preheat the oven to 425°F. Spread out the broccoli on the baking sheet and roast at 425°F for 15 to 20 minutes (depending on your desired level of browning).
- Remove the broccoli from the oven.
- Serve warm. Perhaps drizzle with some creme fraiche, if desired.
Equipment
- Heavy Duty Aluminum Foil
- 2 Gallon-sized Zip Top Bag
- Measuring Spoons
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