Crispy Broccoli from WeeliciousPin

Every Sunday we shop at the farmer’s market and then make a big dinner at home (hoping for tons of leftovers) together as a family. Sunday is easily my favorite day because it’s the one with the fewest distractions and we can take our time cooking and then playing together as a family while dinner is in the oven.

I confess however, that I can occasionally get distracted and dinner takes the hit. Whether it’s because a friend comes over for an impromptu visit or we’re immersed in an art project or board game, before I know it whatever is in the oven accidentally gets a bit overcooked. Hence I recently bought not one, but two new kitchen timers.

Last Sunday the latest victim of my absent minded mommy brain was a bunch of beautiful tender broccoli florets we had just bought that morning. Sadly, I forgot to turn on the timer and 30 minutes later the tips had gotten a lot darker then I would have liked (note to self_ when buying new timers, remember to use them). Ironically, when we finally sat down to eat, a variety of dishes spread out in front of us, both kids immediately went for the broccoli. Chloe said after her second or third piece_ “it’s crispy broccoli”. Of course! Kale and Potato Chips are super delicious and full of kid-appeal, why wouldn’t broccoli be too?

And that’s how one of our new favorite side dishes was born.

Crispy Broccoli from WeeliciousPin

Crispy Broccoli from WeeliciousPin

Crispy Broccoli

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Author: Catherine McCord
Cook Time 30 minutes
Total Time 30 minutes


  • 2 cups broccoli florets
  • canola oil spray or 1 tablespoon olive oil
  • 1 teaspoon kosher salt



    Sodium: 600mg | Calories: 40kcal | Fat: 3g | Protein: 1g | Carbohydrates: 2g
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. Cut your florets into small pieces, put them in a plastic zip top bag, drizzle olive oil, salt and LEMON pepper to make this broccoli sing. Shake the bag to get the salt and pepper into every space. When it comes out of the oven, it’s popcorn-sized pieces of deliciousness. Snaking on these will make you feel like you’re indulging!

    2. I also do this on the stove top with broccoli or cauliflower and some butter. Once it is cooked through and browns it is ready. Funny enough, I also did this by accident because I forgot about it. 🙂

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