Roasted broccoli is a simple side dish that tastes a little bit fancy.
Oven-roasting broccoli is not only easy, it comes out perfectly tender-crisp with lots of flavor.
Best of all, this side is simple to make and on the table in just minutes.
An Easy Side Dish
- Make this fast and easy roasted broccoli recipe in less than 20 minutes and in one pan!
- Simple prep. Simple ingredients. BIG flavor.
- Kids won’t even know roasted broccoli is a superfood that’s loaded with nutrients and fiber. Serve it with their favorite dip!
- Prep ahead of time and pop it in the oven just before dinner!
- Leftovers are great additions to salads.
Ingredients for Roasted Broccoli
Broccoli – Fresh broccoli florets work best in this recipe. They caramelize better adding an extra layer of flavor. If you’re short on time, a bag of pre-washed and cut broccoli makes this recipe quick.
Oil – Extra virgin olive oil is perfect for roasting veggies. Swap in leftover bacon grease for a smoky savory twist.
Seasonings – This simple side needs just salt, black pepper, and Parmesan cheese. Get creative and add minced garlic cloves, a squeeze of lemon juice (or some lemon zest), a dash of balsamic vinegar, or a sprinkle of red pepper flakes.
How to Roast Broccoli
Roasted Broccoli is a quick and easy way to elevate an everyday veggie!
- Cut broccoli into bite-sized pieces.
- Drizzle with oil, salt, & pepper – save dishes and toss it right on the baking sheet.
- Roast until tender-crisp. Sprinkle with parmesan cheese, if desired.
PRO TIP: For a super crunchy coating, mix breadcrumbs with parmesan cheese. Squeeze with a little fresh lemon before serving.
Tips for the Best Roasted Broccoli
- Cut broccoli into even sized florets. If the florets have a “flat side” place the flat side down; it caramelizes nicely that way.
- Peel the stems with a veggie peeler and slice them ½-inch thick and roast them with the broccoli.
- If the broccoli is wet (from washing), it will steam instead of roasting. Make sure it’s very dry before roasting. Broccoli can be washed up to 5 days in advance
- If using pre-washed and cut broccoli, add the oil and seasonings right to the bag and shake it up! Less mess and less work.
- For easy clean-up, line the sheet pan with parchment paper.
Store leftover roasted broccoli in an airtight container in the fridge for up to 5 days.
More Roasted Veggies
Did you make this Oven Roasted Broccoli? Be sure to leave a rating and a comment below!
Oven Roasted Broccoli
Equipment
Ingredients
- 1 head broccoli about 4 cups florets
- 3 tablespoons olive oil
- salt and pepper to taste
- parmesan cheese shredded, optional
Instructions
- Preheat the oven to 425°F.
- Chop the broccoli into bite sized florets.
- Place the broccoli florets on a baking sheet. Drizzle with olive oil, salt, and pepper, and massage the oil into the broccoli to completely coat the florets.
- Roast for 10 to 15 minutes or until broccoli is tender crisp. Larger florets will need closer to 15 minutes, smaller ones will need about 10 minutes.
- Sprinkle with parmesan cheese and broil for 1 minute if desired.
Notes
- Cut broccoli into even sized florets. If the florets have a “flat side” place the flat side down for better caramelization.
- Peel the stems with a veggie peeler, slice them ½-inch thick, and roast them with the broccoli.
- If the broccoli is wet (from washing), it will steam instead of roasting. Make sure it’s very dry before roasting. Broccoli can be washed up to 5 days in advance.
- If using pre-washed and cut broccoli, add the oil and seasonings right to the bag and shake it up! Less mess and less work.
- (Larger florets will need closer to 15 minutes, smaller will need about 10 minutes).
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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great recipe,my family just loved it and ask for all the time.
I am so happy to hear this recipe is a hit Jim!
I am retired Husband with a wife that still works. I now do almost all of the cooking/grocery shopping with no past experience. I go online to get recipes. I did your glazed ham steaks tonight, which were great, which led me to this side. I typically follow the exact recipe the 1st time. You said to put down parchment paper. I did. When I moved the tray to the broiler the parchment paper started on fire. Thankfully, I have destroyed a couple of other meals in the supper-hot broiler so now monitor it religiously and no harm was done….in fact the broccoli was still edible even with a fire on the edges. Might want to add that that note for us neophytes. You have great reviews and I have bookmarked your website. Easy stuffed zucchini boats are on the menu for this weekend.
I’m so glad to hear you’re enjoying the recipes! Thank you for your note. The broccoli is broiled for only one minute and we’ve not experienced that, but added a note to keep your eye on the broiler! Loving the zucchini boats, and hope you do too Wayne!
Great recipe! Broccoli is delicious cooked this way. I used an Olive Oil Spray from Aldi and it worked just great! Thank you! I roast vegetables all the time and never thought to roast Broccoli.
I enjoy your emails.
Thanks, Martha! So happy you are enjoying them.
I love Any kind of vegetables and these look delicious
I love doing this! Sometimes I use brown sugar and olive oil instead of salt or anything. The sugar carmelizes and goes crispy, too!
Brown sugar sounds delicious Melody! I have to try that!
Thanks for good recipes