Pro Tip #1: Toss/stir more often when baking at higher temps (400’F and above) to avoid pan-side scorching.

Pro Tip #2: Cut roasting time in half by microwaving the broccoli (or any vegetable) for approximately 3 minutes before roasting in the oven.

Pro Tip #3: Skip the chopping and buy frozen broccoli florets (not chopped broccoli, or, as I like to call it, “broccoli dust”. Again, microwave the frozen broccoli for about 3 minutes and then toss with seasonings and roast until it begins to brown (10 – 20 minutes).

Pro Tip #4: Almost any vegetable will work. We used broccoli here, but you can do the same thing for cauliflower, brussels sprouts, carrots, eggplant, bell peppers, sweet potatoes … this list goes on. Experiment and see what you like!

On the Grill:

Microwave the broccoli (or any vegetable) until it is just done (or if frozen, until there’s no more frost – about 3 minutes). Follow steps 2 – 4 above, using a baking sheet that you don’t care about – it will get dirty on the grill. Put the veggies and baking sheet on the grill top, and cook it alongside whatever else you’re grilling, tossing every time you flip your meat.