Wash a head of broccoli and cut the florets off of the larger stalk turning it into evenly sized bite-sized pieces.
Place the florets in a large bowl and drizzle with olive oil. Sprinkle with salt.
Toss the broccoli in oil until it's well coated.
Arrange in a single layer on a cookie sheet.
Bake for 15 minutes, then take out of the oven and flip the pieces of broccoli.
Bake again for 10 more minutes then sprinkle with nutritional yeast and flip with a spatula to coat the broccoli in nutritional yeast.
Put back in the oven for 10 more minutes until slightly crispy.
Serve hot as an appetizer or a side dish.
Notes
Variations
Spicy - sprinkle on some red pepper flakes or cayenne pepper.
Garlic - add additional garlic powder or garlic salt.
Mexican - sprinkle on some taco seasoning and or cumin towards the end of baking.
Italian - give it a sprinkle of Italian season along with the nutritional yeast.
Pro Tips for making it perfect roasted broccoli every time
Cooking time may vary depending on the size of your florets.
Put the seasoning on only for the last 10 minutes of baking, or it can burn. It will have the most flavor if it only cooks with the broccoli for about 10 minutes at the end of baking.
Cook directly on a metal sheet pan. You can line it with parchment paper to make it easier to clean up, but it gets even crisper if you cook it on a metal pan.
Don't skimp on the oil, if you want it crispy and delicious, use at least 2 tbsp of oil to allow it to crisp up.
Cook a little less for a fresher broccoli flavor, and cook a little more for crispy broccoli!
Watch it closely near the end of baking. It can burn quickly.