Roasted Broccoli
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Published Feb 16, 2024, Updated Oct 22, 2024
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Make roasted broccoli that’s perfectly crisp and tender every time with this simple recipe. Broccoli florets are tossed in oil, garlic and spices for a delicious and healthy side dish.
Love broccoli? You have to try my classic broccoli salad, my air fryer broccoli and this healthy broccoli cheddar soup.
If you’re still steaming broccoli, you’re totally missing out. Roasted broccoli is where it’s at! The broccoli comes out crispy, tender and absolutely delicious. I’m not kidding, I could totally eat a whole plate of this broccoli to myself.
Table of Contents
Why You’ll Love This Recipe
- So Simple and Flavorful – With just a few basic ingredients, you can turn ordinary broccoli into a delicious, crispy side that I’m sure will become a favorite in your house. Roasting really brings out the nutty flavor and crispy texture that’s hard to resist!
- Healthy, but Still Delicious – You know I’m all about finding ways to make healthy food taste amazing, and this roasted broccoli is no exception. It’s loaded with nutrients like fiber and antioxidants, so you’re getting a nutritious side without sacrificing flavor.
- Perfect for Meal Prep – Make a big batch to enjoy throughout the week. It’s great on its own, tossed into salads, or added to grain bowls for an easy, healthy meal.
Roasted Broccoli Ingredients
The ingredients needed for roasted broccoli are very minimal. Here’s what you need:
- broccoli – you’ll need 1 large crown or 2 small crowns, about 4 cups of fresh broccoli for this recipe.
- olive or avocado oil – I’ve switched to avocado oil for roasting vegetables because it has a higher smoke point, but olive oil or really any oil of choice will work just fine.
- sea salt and ground black pepper – two essential seasonings!
- optional mix-in’s – I usually add chopped or minced garlic and cayenne pepper for some spice.
Roasted Broccoli Variations
This recipe is super simple and results in perfectly tender and crisp broccoli every time, but you can definitely have fun and mix up the seasonings! Here are some ideas:
- Sauce: Drizzle this tahini sauce or peanut dressing over the broccoli before serving.
- Cheese: Add a sprinkle of fresh grated parmesan cheese or cheese of choice immediately when you take the broccoli out from the oven so it melts and gets nice and cheesy. You can also pop the broccoli back in the oven for a few minutes with the cheese to crisp it up.
- Spicy: Add some cayenne pepper or red pepper flakes to add some spice.
- Nuts: For some crunch add some chopped almonds or sunflower seeds right before serving.
- Balsamic: Simply drizzle some balsamic vinegar after cooking for an extra boost of flavor.
- Lemon: Squeeze fresh lemon juice over the broccoli right before serving for a touch of citrus.
How to Roast Broccoli
Roasted broccoli is so easy to make. Just chop, season and roast!
Step 1: Cut the broccoli into small-medium sized florets, leaving about an inch or two of the stalk attached to the florets. Add the florets to a large bowl with oil, salt, pepper, garlic and cayenne pepper, if using. Toss to combine, making sure the oil is evenly distributed.
Step 2: Place the broccoli on a baking sheet in a single layer and bake at 400ºF for about 25-30 minutes. The broccoli is done when the tops of the broccoli are starting to brown a bit.
Tips For Making Perfectly Roasted Broccoli
- Wash and dry well: Before you cut your broccoli, be sure to wash it and dry it well with a towel or paper towel. If the broccoli is too wet it won’t crisp up as nicely in the oven.
- Don’t toss the stems: When cutting your broccoli, don’t toss the stems! Here are some suggestions for how to use broccoli stems.
How to Serve Roasted Broccoli
- Alongside a protein – Roasted broccoli can accompany a variety of protein dishes. Think grilled chicken, air fryer date glazed salmon, baked tofu or tempeh. It’s the perfect side dish!
- In a bowl – Make this broccoli avocado tuna bowl or add broccoli to a buddha bowl, chicken protein bowl or roasted harvest bowl.
- In a salad – Roasted broccoli is a great addition to salads! You could make this roasted vegetable salad with broccoli instead of cauliflower. This roasted broccoli quinoa salad is another favorite you should definitely try!
- With a dip – Consider pairing this roasted broccoli with hummus or this vegan queso for dipping.
How to Store Leftovers
If you want to meal prep roasted broccoli you can make a big batch and store leftovers in an airtight container in the refrigerator for 3-4 days. They’ll still taste delicious, but will probably loose that crispy crunch.
To reheat, just place them in the oven or air fryer in a single layer and cook at 350°F for until warm. You can also reheat them in the microwave. Just note that the broccoli will get soft if you reheat it in the microwave.
Frequently Asked Questions
I often get asked if it’s okay to roast frozen broccoli and the answer is yes! Fresh broccoli is the best, but frozen broccoli roasts up quite nicely and there’s no need to thaw it! The roasting method is almost exactly the same, but here’s my full recipe for roasted frozen broccoli.
If your broccoli is soggy, it’s likely due to overcrowding on the baking sheet. Make sure the florets have enough space to roast and not steam. Roasting at a higher temperature (400°F or higher) also helps get that crispy texture.
More Vegetable Recipes
- Easy Roasted Beets
- Roasted Asparagus
- Roasted Cauliflower
- Roasted Kohlrabi
- Easy Glazed Carrots
- Sautéed Broccolini
- Easy Oven Roasted Potatoes
- Roasted Green Beans
Be sure to check out my full collection of healthy side dishes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy Roasted Broccoli
Ingredients
- 1 large crown or 2 small crowns of broccoli, about 4 cups, washed and dried
- 1 Tablespoon olive or avocado oil
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
- 1 Tablespoon chopped garlic, optional
- ½ teaspoon cayenne pepper, optional
Instructions
- Preheat oven to 400°F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Save the stalks for another use.
- Coat broccoli florets with the oil in a large bowl or right on the baking sheet. You can use your hands to make sure the broccoli is well coated. Sprinkle on the salt, pepper, garlic and cayenne pepper (if using) and toss to coat.
- Put the broccoli on a rimmed baking sheet and place in the oven for about 25-30 minutes or until broccoli is cooked and the tops of the broccoli are a little brown.
- Serve immediately.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. I don't recommend freezing roasted broccoli.
Notes
- Got frozen broccoli? Try my roasted frozen broccoli recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In the text you said 425ºF, but it the recipe it says 400ºF. Which one is it?
Thank you for catching that, Alex. It should be 400 degrees F. Hope you enjoy this recipe!
Great dish, great recipe. I often cook this. First, I steam for 5-10minutes then bake it like yours (I like it very crispy brown as well). I add the sauce at the end.. chopped thinly birds eye fresh chilli, crushed garlic, and lemon juice.
I’m so glad you enjoyed this roasted broccoli recipe, Oscar! Thanks for trying it and coming back to leave a review. I really appreciate it!
I made this tonight, and I’m shocked to say it was AMAZING! I didn’t know that broccoli could be amazing. Thanks for the recipe!!!
Hooray. Roasting truly makes all veggies infinitely better!