Roasted Broccoli (original) (raw)
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This fast, easy Roasted Broccoli recipe is one of our favorite side dishes, especially with a sprinkle of Parmesan cheese and a squeeze of fresh lemon. Prediction: You’ll routinely, willingly, and with gusto inhale an entire pan of crispy oven-roasted broccoli like candy!
Why You’ll Love This Oven-Roasted Broccoli Recipe
- Crispy, Caramelized Deliciousness. Crispy outside and tender inside with savory and sweet notes, roasted broccoli will turn even the most ardent vegetable haters into believers! Like Roasted Cauliflower, Roasted Carrots, and even Roasted Beets, it will win over any critics.
- Easy to Make. Thanks to my easy chopping method, this is the best roasted broccoli recipe when you don’t have a lot of time for prep!
- Goes with Anything. Roasted broccoli pairs well with any of your favorite mains. Of all the Oven Roasted Vegetables out there, oven-roasted broccoli is definitely one of the most versatile.
- Delicious Leftovers. Roasted broccoli is delicious leftover and will pair well with meals all week long. Re-crisp in the oven, then add to salads, pastas, and more!
5 Star Review
“Not a broccoli fan…or wasn’t until a few minutes ago. Delicious! Had to make myself stop eating so I can try it tomorrow warmed up.”
— Penny —
How to Make Roasted Broccoli
The Ingredients
- Broccoli. The star of the show! Don’t miss these other top-rated broccoli recipes like Sautéed Broccoli and Grilled Broccoli.
- Red Pepper Flakes. An optional addition that gives the roasted broccoli just the right kick of heat.
- Optional Toppings. Parmesan cheese and a squeeze of lemon are our go-tos.
The Directions
- Prepare. Cut away the outer layer of the broccoli stem and discard. Slice the inner portion into rectangular-shaped pieces. Cut the crowns into large, flat florets.
- Season. Toss the broccoli pieces with oil, sugar, and spices.
- Arrange. Place the broccoli in an even layer on a baking sheet. Give them lots of room!
- Cook. Roast broccoli for 20 to 30 minutes at 425 degrees F until crisp-tender. Flip the broccoli pieces and rotate the pan partway through. ENJOY!
Recipe Variations
- Garlic. Add 1 teaspoon of garlic powder to the broccoli with the other spices or toss with peeled, smashed garlic cloves and roast as directed. (This is also my favorite way to serve Roasted Broccolini!)
- Cheese. In the final few minutes of roasting, sprinkle grated cheese (cheddar would be tasty) over the top of the broccoli. It will melt into gooey perfection!
- Herbs. Try finishing with finely chopped parsley, thyme, basil, or rosemary.
- Everything Roasted Broccoli. Finish off your roasted broccoli with an everything bagel seasoning (like Trader Joe’s Everything But the Bagel seasoning).
- Soy Sauce. Drizzle roasted broccoli with a bit of soy sauce and sprinkle with sesame seeds. You could also roast the broccoli in sesame oil rather than olive oil for more Asian flavor.
- Add More Veggies. Combine the broccoli with other vegetables that roast in a similar amount of time for a colorful mix of veggies (this Roasted Broccoli and Carrots is a favorite).
- Air Fryer Roasted Broccoli. To make broccoli in the air fryer, check out my Air Fryer Broccoli recipe.
- Roasted Frozen Broccoli. No fresh broccoli on hand? Don’t worry. You can learn how to make Roasted Frozen Broccoli in this post.
Leftover Ideas
Toss leftovers into your favorite pasta (like Adult Mac and Cheese) or add it to your next Naan Pizza. It’s also great added to salads!
What to Serve with Roasted Broccoli
- Salmon. For a healthy, nutrient-dense meal, serve salmon and broccoli. Try Baked Salmon or Cedar Planked Salmon.
- Shrimp. Garlic Butter Shrimp and Baked Shrimp Scampi are stellar with broccoli.
- Chicken. For a kid-friendly dinner, serve chicken and broccoli. Try Baked Chicken Parmesan or Air Fryer Chicken Tenders.
- Meat. Classic, hearty proteins like Air Fryer Steak and Crockpot Pork Chops are scrumptious with broccoli.
Tips and Tricks
- Cut the Broccoli Florets Large. The larger the pieces of broccoli you cut, the more surface area you have for caramelization. The ideal size for broccoli florets is about 1 ½ to 2-inches wide at the top and 1/2 to 3/4-inch thick. The larger pieces do take longer to roast, but the trade-off of a fully caramelized inside and crispy outside floret is well worth it.
- Don’t Skimp on the Oil. The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are also quick to burn. Make sure the florets are well-coated with olive oil to keep this from happening.
- Don’t Crowd the Pan. If the florets are too close, they will steam instead of roast. If your roasted broccoli comes out mushy, it is likely the pieces were too close together. Give it room for the air to circulate!
- Don’t Throw Away Those Broccoli Stems. Broccoli stems are delicious when roasted too. While the outsides of the broccoli stems are bitter, the inner core is delicious. It rivals the florets. Simply cut away the outside of the stems, then slice the inside part of the core into pieces and roast it right along with the florets.
The best crispy oven roasted broccoli recipe. Top with Parmesan and lemon or keep it simple for a fast, easy side that goes with anything!
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- 1 large head of broccoli about 1 3/4 pounds or 2 small broccoli crowns
- 2 ½ tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon granulated sugar
- ¼ teaspoon ground black pepper
- Pinch red pepper flakes optional
- Toppings of choice: Parmesan balsamic glaze, or a squeeze of lemon
Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper or aluminum foil. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about 1/4 inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem’s core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and 1/2-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
Cut the crowns into large, flat florets. If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems.
Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans’ positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.
TO STORE: Refrigerate leftover broccoli in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm broccoli on a baking sheet in the oven at 350 degrees F.
Serving: 1(of 4)Calories: 146kcalCarbohydrates: 13gProtein: 6gFat: 9gSaturated Fat: 1gPotassium: 624mgFiber: 5gSugar: 4gVitamin A: 1229IUVitamin C: 176mgCalcium: 93mgIron: 1mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!