Roasted broccoli is so tasty. All it needs are plenty of olive oil, kosher salt, freshly ground black pepper, and a hot oven! It’s the perfect weeknight side dish because it’s ready in just 20 minutes.
This delicious roasted broccoli doesn’t need much in the way of seasonings. Plenty of good olive oil, coarse kosher salt and freshly ground black pepper are all it takes to turn it into a crispy, flavorful delicacy.
But baked broccoli is the best. Baking vegetables always gives them that extra something and makes them more interesting and appealing.
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 broccoli due to its health benefits! Luckily, when I make this recipe, she’s much more open to eating it.
The ingredients you’ll need
You’ll only need three ingredients to make this tasty side dish (exact measurements are in the recipe card below):
- Fresh broccoli crowns
- Olive oil
- Kosher salt and black pepper
How to roast broccoli
It’s so easy! The detailed instructions are in the recipe card below. Here are the basic steps:
- Start by cutting the broccoli into florets and arrange the florets on a parchment-lined baking sheet.
- Next, drizzle the florets with the olive oil.
- Use your hands to coat the broccoli with the oil.
- Sprinkle with salt and pepper.
- Bake for about 15 minutes at 450°F.
How long does it take to roast broccoli?
It only takes about 15 minutes in a 450°F oven. You don’t want to overcook it, or it will become mushy.
I don’t even stir it midway through cooking. I let it cook undisturbed because I want those tasty caramelized bits!
Can I use frozen broccoli?
It’s best to use fresh broccoli in this recipe. I find that frozen broccoli doesn’t crisp up as well, even if I partially defrost it before roasting.
For the same reason, it’s important to make sure that the broccoli florets are completely dry before you place them in the oven.
Can I add more seasonings?
Absolutely. After the first 10 minutes in the oven, you can sprinkle the broccoli with garlic powder and parmesan cheese, lightly spray with olive oil, and continue cooking it for 5 more minutes.
What to do with leftover roasted broccoli?
Leftovers keep reasonably well for 2-3 days in the fridge, in an airtight container. But this is definitely one of those dishes that are best eaten fresh out of the oven.
Sometimes I use the leftovers in an omelet the next day. That’s actually very good. They are also good when added cold to a salad.
Can I use the broccoli stalks?
Yes! There’s no need to discard the broccoli stalks when making this recipe. Roasted broccoli stalks are delicious. Simply peel them, cut into pieces, and bake on a separate baking sheet.
The stalks need to roast for slightly longer, so place them in the oven 5 minutes before you put the florets in the oven.
- 1 lb. fresh broccoli crowns
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Preheat your oven to 450 degrees F. Line a large baking sheet with parchment paper.
- Cut the broccoli into large florets, with some of the stalk attached. Arrange the florets in a single layer on the baking sheet.
- Drizzle the olive oil over the broccoli. Use your hands to make sure all the broccoli florets are well coated. Sprinkle the broccoli with kosher salt and with freshly ground black pepper.
- Roast until the broccoli is tender-crisp and beginning to char in places, about 15 minutes. Serve immediately.