This oven-roasted broccoli is so good. All it needs is olive oil, kosher salt, freshly ground black pepper, and a hot oven! This 20-minute recipe is the perfect weeknight side dish.
Roasting vegetables caramelizes them and makes them extra flavorful. It's the best way to cook veggies, in my opinion, and this recipe is a great example (roasted green beans and roasted asparagus are also great). The best part? Oven-baking is so easy. It is a hands-off cooking method, unlike pan-frying, which requires constant attention.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Fresh broccoli: To properly caramelize, the broccoli florets should be very dry, so I often use bagged, pre-washed florets and cut the large ones as needed.
- Olive oil: You can use melted butter instead.
- To season: I season the broccoli very simply, with kosher salt and freshly ground black pepper.
Variation: Parmesan-Roasted Broccoli
After the first 10 minutes, sprinkle the broccoli with ½ teaspoon of garlic powder and ¼ cup of grated Parmesan. Continue baking for 5 more minutes. The delicious result, served with leftover grilled salmon, is shown in the photo below.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut the broccoli into florets and arrange them on a parchment-lined baking sheet. Drizzle the florets with olive oil, then use your hands to coat them.
Sprinkle the broccoli with salt and pepper.
Roast it for about 15 minutes at 450°F, then serve. You don't want to overcook it, or it will become mushy.
I make this easy recipe at least once a week. Love it with melted butter! Also tried the garlic/parmesan variation - very good.
Joanna
Read more comments
I make this easy recipe at least once a week. Love it with melted butter! Also tried the garlic/parmesan variation - very good.Recipe Tips
- Don't discard the broccoli stalks! Broccoli stems are delicious. Simply peel them, cut them into pieces, and bake them on a separate baking sheet. The stalks need to cook slightly longer, so place them in the oven about 5 minutes before adding the florets.
- Since roasted peppers also need a 450°F oven, I sometimes roast peppers and broccoli together, as shown in the photo below. As you can see, I also roasted a red onion that I wanted to use up.
- You have some flexibility with the roasting temperature. I recently wanted to roast butternut squash and broccoli on the same sheet pan, so I roasted at 425°F, giving the squash a 10-minute head start before adding the broccoli, and I added 2 extra minutes to the broccoli roasting time. You can see the results in the image below - both veggies emerged perfectly cooked!
Recipe FAQs
Roast it! When cooked in a hot oven, broccoli doesn't need much seasoning, although you can certainly experiment with spices if you wish.
Plenty of good olive oil, coarse kosher salt, and freshly ground black pepper - that's all it takes to turn broccoli into a crispy, flavorful delicacy.
One of my kids is notorious for being a very picky eater. As you can imagine, broccoli is NOT on her list of favorite foods. As you can also imagine, I very much want her to eat this vegetable! Luckily, when I bake it in the oven, she's much more open to eating it.
I don't. I let it cook undisturbed because I want those tasty caramelized bits, and the best way to achieve them is to let the same parts of the florets continuously touch the hot pan.
Yes. You can add more spices, including ¼ teaspoon of red pepper flakes, ½ teaspoon of garlic powder, and ½ teaspoon of dried thyme.
Surprisingly, yes. Roasted frozen broccoli is browned and crispy - almost as good as fresh broccoli.
Serving Suggestions
Oven-roasted broccoli is a versatile side dish that pairs well with many main courses. But since I cook it at 450°F, I like to serve it with a main course I can cook in the same oven. So, I often serve it with any of the following:
- Baked chicken breast
- Blackened chicken
- Roasted pork tenderloin
- Baked catfish
- Oven chicken kabobs
- Keto chicken casserole
- Pizza Chicken
On occasion, I serve it with dishes that require a 400°F oven, like baked pork chops or buffalo wings, as shown in the photos below, and then I roast the broccoli for 25 minutes at 400°F. As already mentioned, you do have some flexibility with the roasting time and temperature.
Storing and Using the Leftovers
The leftovers keep reasonably well for up to 3 days in the fridge in an airtight container, as shown in the photo below.
But this is one of those dishes best eaten fresh out of the oven. The broccoli florets lose their crispiness and become mushy when stored.
Sometimes, I use the leftovers in an omelet the next day. That's actually very good, and I highly recommend it. You can add them to omelettes, including this egg white omelette. They are also good when added cold to a salad, such as no-mayo chicken salad or turkey salad.
If you'd like to reheat the leftovers, it's best to do so in the oven, as this restores their crispiness. You can reheat them uncovered in a 350°F oven until heated through.
Recipe Card
Oven-Roasted Broccoli
Video
Ingredients
- 1 pound fresh broccoli
- 3 tablespoons olive oil - extra-virgin
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper - freshly ground
Instructions
- Preheat the oven to 450°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Cut the broccoli into florets, with some of the stalk attached. Arrange the florets in a single layer on the baking sheet.1 pound fresh broccoli
- Drizzle the olive oil over the broccoli. Use your hands to ensure all the broccoli florets are well coated.3 tablespoons olive oil
- Sprinkle the broccoli with kosher salt and freshly ground black pepper.½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper
- Roast until the broccoli is tender-crisp and beginning to char in places, about 15 minutes. Serve immediately.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- To properly caramelize, the broccoli florets should be very dry, so I often use bagged, pre-washed florets and cut the large ones as needed.
- After the first 10 minutes in the oven, you can sprinkle the broccoli with ½ teaspoon of garlic powder and ¼ cup of grated Parmesan cheese and continue baking for 5 more minutes. If you plan on doing this, halve the salt.
- Don't discard the broccoli stalks! Peel them, cut them into pieces, season them the same way you season the florets, and bake them on a separate baking sheet. The stalks need to cook slightly longer, so place them in the oven five minutes before the florets.
- The leftovers keep reasonably well for up to 3 days in the fridge in an airtight container. But this is one of those dishes best eaten fresh out of the oven. The broccoli florets lose their crispiness and become mushy when stored. Sometimes, I use the leftovers in an omelet the next day. They are also good when added cold to a salad.
- If you'd like to reheat the leftovers, it's best to do so in the oven, as this restores their crispiness. You can reheat them in a 350°F oven for 10-15 minutes or until heated through.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Nona says
I'm trying to eat more cruciferous vegetables. This recipe really hits the spot.
I slice the stalks thin and bake them, too. Delicious!
Thank you for another recipe winner.
Vered DeLeeuw says
Hi Nona,
I couldn't agree more on the stalks. They become so buttery when roasted!
Thank you so much for another review. Much appreciated. xo
Mike says
Good stuff
Vered DeLeeuw says
Glad you liked it, Mike! Thanks for the review.
Joanna says
I make this easy recipe at least once a week. Love it with melted butter! Also tried the garlic/parmesan variation - very good.
Vered DeLeeuw says
Yay! I'm so glad you like this recipe, Joanna. It's a staple at my house, too!