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 so easy to make and ready in just 20 minutes.
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.
You'll only need four ingredients to make oven-roasted broccoli. 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's best to use high-quality, extra-virgin olive oil.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
- After the first 10 minutes in the oven, sprinkle the broccoli florets with ½ teaspoon of garlic powder and 2 tablespoons of dry-grated parmesan cheese, lightly spray them with olive oil, and continue roasting for 5 more minutes.
- You can add more spices, including ¼ teaspoon of red pepper flakes, ½ teaspoon of onion powder, and ½ teaspoon of dried thyme (my personal favorite).
- 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's an overview of the steps:
Cut the broccoli into florets and arrange them on a parchment-lined baking sheet.
Drizzle the florets with olive oil. Use your hands to coat them with the oil.
Sprinkle the broccoli with salt and pepper.
Roast it for about 15 minutes in a 450°F oven, then serve.
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 for slightly longer, so you should place them in the oven about five minutes before putting the florets in the oven.
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.
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.
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.
Surprisingly, yes. Roasted frozen broccoli in browned and crispy - almost as good as fresh broccoli.
This is a 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 oven-roasted broccoli with any of the following:
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.
More Broccoli Recipes
- Preheat your oven to 450°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 ensure all the broccoli florets are well coated.
- Sprinkle the broccoli with kosher salt and freshly ground black pepper.
- Roast until the broccoli is tender-crisp and beginning to char in places, about 15 minutes. Serve immediately.
- After the first 10 minutes in the oven, you can sprinkle the broccoli with ½ teaspoon of garlic powder and 2 tablespoons of dry-grated parmesan cheese, lightly spray it with olive oil, and continue baking for 5 more minutes.
- Don't discard the broccoli stalks! 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 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.
Add Your Own Notes
Nutrition per Serving
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