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    Home » Vegetable Recipes » Oven-Roasted Broccoli

    Oven-Roasted Broccoli

    Last updated: Jul 10, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    Oven-roasted broccoli is so tasty. All it needs are olive oil, kosher salt, freshly ground black pepper, and a hot oven! 

    It's the perfect weeknight side dish because it's truly easy to make, and it's ready in just 20 minutes. 

    Oven-roasted broccoli florets on a baking sheet.

    Roasting vegetables caramelizes them and makes them extra flavorful. It's the best way of cooking veggies, in my opinion, and this oven-roasted broccoli is a great example. (Roasted green beans and roasted asparagus are also lovely).

    The best part? Oven-baking is so easy. It is a hands-off cooking method, unlike pan-frying, which requires constant attention.

    Jump to:
    • Ingredients
    • Variations
    • Oven-Roasted Broccoli Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Broccoli Recipes
    • Recipe Card

    Ingredients

    You'll only need four ingredients to make this tasty side dish. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Fresh broccoli: I often make my life easy and use pre-cut and pre-washed bagged broccoli.
    • Olive oil: I love cooking with this very flavorful oil. It has a relatively low smoke point, so you can use melted butter or avocado oil instead.
    • Kosher salt and black pepper: If using fine salt, you should use half the amount listed in the recipe card, or the broccoli could come out too salty.
    The ingredients needed for oven-roasting broccoli.

    Variations

    • After the first 10 minutes in the oven, sprinkle the broccoli florets with garlic powder and parmesan cheese, lightly spray them with olive oil, and continue roasting for 5 more minutes.
    • You can also add more spices at this point, including red pepper flakes, onion powder, and dried thyme.
    • You can use melted butter instead of olive oil.
    • I sometimes squeeze fresh lemon juice on the broccoli once it's done.

    Oven-Roasted Broccoli Instructions

    The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:

    • Cut the broccoli into florets and arrange them on a parchment-lined baking sheet. (Photo 1).
    • Next, drizzle the florets with olive oil. Use your hands to coat them with the oil. (Photo 2).
    • Sprinkle the broccoli with salt and pepper. (Photo 3).
    • Bake it for about 15 minutes in a 450°F oven. (Photo 4).
    A four-photo collage showing the steps for roasting broccoli.

    Expert Tip

    There's no need to 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 you should place them in the oven about five minutes before putting the florets in the oven. 

    Recipe FAQs

    How can I make broccoli taste better?

    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.

    How long do you roast broccoli in the oven?

    Not long! It only needs about 15 minutes in a hot 450°F oven. You don't want to overcook it, or it will become mushy.

    Should I stir the broccoli midway through cooking?

    I don't. I let it cook undisturbed because I want those tasty caramelized bits, and the best way to achieve those is to allow the same areas of the florets to continuously touch the hot pan.

    Can I use frozen broccoli?

    Surprisingly, yes. Roasted frozen broccoli in browned and crispy - almost as good as fresh broccoli.

    Serving Suggestions

    This is obviously a very versatile side dish that goes with lots of main courses. But since I cook it in a 450°F oven, I like to serve it with a main course that 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

    Storing Leftovers

    The leftovers keep reasonably well for up to 3 days in the fridge in an airtight container:

    Leftovers of oven-roasted broccoli stored in a glass 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. That's actually very good, and I highly recommend it. They are also good when added cold to a salad, such as no-mayo chicken salad or turkey salad.

    Browned florets of oven-roasted broccoli shown on a parchment-lined baking sheet.

    More Broccoli Recipes

    • Keto broccoli salad served in a white bowl with a napkin and a spoon.
      Keto Broccoli Salad
    • Broccoli cheese casserole served in a white baking dish.
      Broccoli Cheese Casserole
    • Crustless broccoli quiche served in a glass pie plate.
      Crustless Broccoli Quiche
    • Steamed broccoli served on a white plate.
      Steamed Broccoli

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Oven-roasted broccoli on a parchment-lined baking sheet.
    4.97 from 57 votes
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    Oven-Roasted Broccoli

    Oven-roasted broccoli is so tasty. All it needs are plenty of olive oil, kosher salt, freshly ground black pepper, and a hot oven! 15 minutes in a 450F oven and it's perfect.  
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 121kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 lb. fresh broccoli
    • 3 tablespoons olive oil
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon freshly ground black pepper

    Instructions

    • Preheat your oven to 450 degrees F. Line a large rimmed baking sheet with high-heat-resistant 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.

    Video

    Notes

    *Some brands of parchment paper don't withstand high oven temperatures. To be on the safe side, you can use foil rather than parchment. 
    After the first 10 minutes in the oven, you can sprinkle the broccoli with garlic powder and parmesan cheese, lightly spray the florets with olive oil, and continue baking it for 5 more minutes.
    There's no need to discard the broccoli stalks when making this recipe. Simply peel them, cut them into pieces, season the same way you season the florets, and bake them on a separate baking sheet. The stalks need to cook for slightly longer, so place them in the oven 5 minutes before you put the florets in the oven. 

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    Nutrition per Serving

    Serving: 0.25recipe | Calories: 121kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 170mg | Fiber: 3g | Sugar: 2g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Alana

      August 01, 2023 at 10:20 am

      5 stars
      This is such a good recipe. I prefer to sue melted butter, but other than that, I follow the recipe exactly.

      Reply
      • Vered DeLeeuw

        August 01, 2023 at 12:22 pm

        Glad you like it, Alana! Butter is delicious!

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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