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.
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. Baking vegetables always gives them that extra something and makes them more interesting and appealing.
Roasting makes vegetables extra tasty!
This broccoli recipe 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.
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! Luckily, when I make this tasty 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 (the exact measurements are listed in the recipe card below):
Fresh broccoli crowns: I often make my life super easy and use pre-cut and pre-washed bagged broccoli.
Olive oil: If you’re worried about olive oil’s low smoke point, you can use melted butter or avocado oil instead.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use.
How to roast broccoli
It’s so easy! The detailed instructions are in the recipe card below. Here are the basic steps:
1. Start by cutting the broccoli into florets and arrange the florets on a parchment-lined baking sheet.
2. Next, drizzle the florets with the olive oil. Use your hands to coat the broccoli with the oil.
3. Sprinkle the broccoli with salt and pepper, then bake it for about 15 minutes at 450°F.
Don’t overcook it
As mentioned above, the broccoli only needs 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 cooking.
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 leftovers?
Leftovers keep reasonably well for 2-3 days in the fridge, in an airtight container. But roasted broccoli 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. Baked 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.
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Roasted Broccoli
INGREDIENTS
- 1 lb. fresh broccoli crowns
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
- Preheat your oven to 450 degrees F. Line a large rimmed 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.
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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, Reader's Digest, and Better Homes and Gardens.