I Never Entertain Without My Mom's Oh-So-Simple Broccoli Side Dish

roasted broccoli

Hello Glow

At MyDomaine, we understand the importance of designing a home you love—one that you're proud to live in and proud to show off to friends and family. But even with that intrinsic desire to host, actually entertaining at home can sometimes feel overwhelming and intimidating. 

So, to make opening up your home a little less stressful, we’re sharing the recipes, products, and simple tips that we go back to every time we entertain. Happy hosting!

Let’s not beat around the bush: Vegetables aren’t most people’s favorite part of a meal. Sure, we all know we should love vegetables—research shows they can decrease the risk of strokes, cardiovascular disease, and some forms of cancer—but they usually can’t compete with a plate full of hearty carbs, gooey cheese, or desserts that are sweetened to perfection.

While I never refused to eat my vegetables like some kids, I can’t say that I actually looked forward to devouring them when I was younger. (My youth was defined by ziti smothered in butter and parmesan cheese.) However, my mom found a new way to cook roasted broccoli about 15 years ago—and this recipe has single-handedly turned me into a vegetable lover. 

At first thought, this recipe doesn’t seem necessary revolutionary: You place broccoli florets on a pan coated in olive oil, drizzle some more olive oil (plus salt and pepper) onto the broccoli, and stick the pan in the oven for 20 minutes or so. Not exactly groundbreaking, right? But the magic lies in how you cut the broccoli.

You see, my mom always cuts each broccoli floret in half—and places the flat side on the pan. There’s something about this small step that turns the broccoli into a covetable, crispy side dish, not another boring vegetable.

“It’s a delicious and healthy complement to any dinner entree, and it’s so easy to make,” my mom explains.

And, as in most situations, mother knows best. After begging my mom to make “the broccoli” in high school and college, I added this dish to my culinary repertoire, turning it into my pièce de résistance. Not only is this broccoli always a hit at my dinner parties, but my boyfriend’s family raved about this dish during our Christmas dinner. (Yes, this recipe does have the power to win over your partner’s parents.)

Not only is this broccoli always a hit at my dinner parties, but my boyfriend’s family raved about this dish during our Christmas dinner.

Another great perk about this dish? You don’t have to follow a recipe with the utmost precision. I usually wing this dish, eyeballing the oil used, oven temperature, and cook time, so you can easily prepare it in tandem with the main dish. My only tip is to keep an eye on your broccoli while it’s cooking. Once your florets are brown—or, better yet, slightly charred—you’re ready to take them out of the oven and enjoy. Bon appétit!  


  • 1 Bunch of Broccoli
  • Olive Oil
  • Salt
  • Pepper


  1. Coat non-stick pan in olive oil.
  2. Cut broccoli into small florets, each with a flat side. Place each floret onto the pan, flat side down.
  3. Drizzle olive oil on broccoli.
  4. Sprinkle salt and pepper on broccoli for taste.
  5. Cook for 20-25 minutes, or until browned.

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