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.
Delicious roasted broccoli gets caramelized as it roasts in a hot, 450°F oven. It 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.
I really like broccoli. I actually enjoy it raw, dipped in homemade ranch dressing. And I also like simple microwave broccoli, dressed in melted butter and lemon juice. But roasted broccoli is the best. Roasting 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 roasted broccoli, she’s much more open to eating it. Broccoli simply tastes better when roasted!
How long does it take to roast broccoli?
It’s very easy to roast broccoli. The oven basically does all the work for you. Simply roast the broccoli in a 450°F oven for 15 minutes. I don’t even stir it midway through roasting. I let it roast 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 roast them.
Can I add more seasonings?
Absolutely. I like the classic flavor of simply seasoned roasted broccoli. But after the first 10 minutes of roasting, you can sprinkle the broccoli with garlic powder and parmesan cheese, lightly spray with olive oil, and continue roasting for 5 more minutes.
What about leftovers?
As for leftovers, they 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 leftover roasted broccoli in an omelet the next day. That’s actually very good. It’s also good cold in a salad. Kind of like antipasti.
Can I use the broccoli stalks?
Yes! There’s no need to discard the broccoli stalks when making roasted broccoli. Roasted broccoli stalks are delicious. Simply peel them, cut into pieces, and roast 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 broccoli 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.