Fresh-Pressed Olive Oil Club

Oven Roasted Broccoli with Serrano Crisps

Roasted broccoli with prosciutto

Many supermarkets now sell broccoli crowns—the top few inches of the bunch. While I don’t mind trimming off and peeling the lower part of the stalks (they’re great in stir-fries), the convenience of the crowns is appealing. A dusting of crisp serrano ham bits takes this easy side dish over the top.


  • 1 1/2 pounds broccoli crowns
  • Extra virgin olive oil
  • 1 1/2 tablespoons Spanish sherry wine
  • Coarse salt (kosher or sea) and freshly
    ground black pepper
  • 4 very thin slices serrano ham or prosciutto


Step 1

Heat the oven to 400°F. Trim any tough ends off the broccoli crowns and slice lengthwise into spears (flat sides encourage caramelization). Place the broccoli into a large bowl and dress liberally with olive oil; add the sherry and season with salt and pepper. Line a rimmed sheet pan with parchment paper for easier clean-up.

Step 2

Arrange the broccoli in a single layer on one side of the prepared sheet pan and place the ham slices flat on the other. Roast for 6 to 8 minutes, then remove the ham and let it cool. (It will crisp as it cools.) Turn the broccoli with a spatula or tongs and continue to roast until tender-crisp, about 8 minutes more, depending on the size of the spears.

Step 3

Transfer the cooled ham to a cutting board and finely chop or crumble. Set aside until ready to serve.

Step 4

Transfer the broccoli to a platter or shallow bowl. Drizzle with additional olive oil. Scatter the chopped crisped ham over the broccoli and serve immediately.

Serves 4 to 6