This is just what you need for hungry kids or peckish adults. Everyone loves roasted broccoli florets. They cook quickly, and you can make a little dipping sauce while they’re in the oven. One trick – cut through each floret so that it has a flat side, and lay the flat side down on the sheet pan for more surface area to brown. Keep an eye on the florets; once they get crispy, they can start to overcook and dry out so check them at the early end of the cooking time. You can easily double this recipe; just use two sheet pans.

  • ½ pound broccoli florets (from about 2 small crowns), each about 1 ½ to 2 inches long, with one flat side
  • 1 ½ to 2 tablespoons extra virgin olive oil or grapeseed oil
  • Kosher salt
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons freshly squeezed lime juice
  • 2 to 4 teaspoons maple syrup or honey
  • 1 tablespoon chopped scallions
  • 2 teaspoons chopped fresh ginger


1. Heat the oven to 450°. Line a heavy-duty sheet pan with a piece of parchment paper.

2. In a large mixing bowl, toss the broccoli florets with enough oil to generously coat them. Add about ½ teaspoon salt, toss, and spread the florets in one layer, cut sides down, on the sheet pan.

3. Roast until the florets are browned and crispy at their outer edges, and the cut sides are lightly browned on the bottom, about 15 to 18 minutes.  

4. Meanwhile, combine the tamari, lime juice, 2 teaspoons honey or maple syrup, scallions and ginger. Mix well. Taste and add more honey or maple syrup if desired. Transfer to a dipping bowl and serve with the broccoli.