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.
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.
I love all roasted veggies because magic happens when veggies go in the oven. The natural flavors and sweetness in the vegetables caramelize and become more prevalent, the veggies get crispy and they come out tasting so delicious.
So without further ado, let me introduce you to one of the best ways to eat broccoli.
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.
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.
- Cut even pieces: Make sure to cut all your broccoli florets close to the same size to ensure they cook evenly.
- Don’t toss the stems: When cutting your broccoli, don’t toss the stems! Here are some suggestions for how to use broccoli stems.
- Don’t crowd the pan: Make sure to put the broccoli in a single layer on your baking sheet and don’t overcrowd it. If the florets are too close to one another the broccoli will steam and get mushy instead of crisp.
- Buy pre-cut broccoli: To save time on chopping you can grab a bag of pre-cut and pre-washed broccoli from the store.
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:
- 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.
- Sauce: Drizzle this tahini sauce or peanut dressing over the broccoli before serving.
How to Serve Roasted Broccoli
Can You Roast Frozen Broccoli?
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.
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.
More Roasted Veggie Recipes
Be sure to check out all of my broccoli recipes and the full collection of side dishes here on EBF.
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Preheat oven to 400°F.
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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.
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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.
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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.
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Serve immediately.
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Leftovers can be stored in an airtight container in the fridge for 3-4 days. I don’t recommend freezing roasted broccoli.
Serving: 1/2 of recipe | Calories: 123kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1180mg | Potassium: 15mg | Fiber: 4g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
