The type of oil you choose for your roasted broccoli impacts the quality of the dish. Consider the smoke point before tossing oil on your broccoli and sliding into a hot oven. A generous coating of the right oil will caramelize the surface and brown the edges to a slight crisp. Since the oven temperature range for roasted broccoli and other vegetables is between 400 to 425 degrees Fahrenheit, skip low smoke point options like walnut and flax oils. Next, consider the flavor of the oil you choose. While taste is subjective, popular options for roasted broccoli include flavorful olive oil, as well as more neutrally-flavored avocado, grapeseed, canola, or safflower oils.
When it comes to types of salts, consider textures and flavors for your roasted broccoli. Reserve the fine table salt for baking and top your roasted broccoli with a coarse grind, medium grind, or flaked salts instead. While it might seem surprising, larger salt granules are less salty in flavor than fine salt varieties. Rely on Himalayan, kosher, or one of the endless types of sea salt to mellow the strong, bitter profile of the broccoli and bring out balanced flavors. Sprinkle some salt before roasting, then salt to taste before serving. Try flavored salts such as smoked, chipotle, or lemon for a bit of additional pizzazz.