Roasted broccoli is a simple side dish that tastes a little bit fancy.
Oven-roasting broccoli is not only easy, it comes out perfectly tender-crisp with lots of flavor.
Best of all, this side is simple to make and on the table in just minutes.
An Easy Side Dish
- Make this fast and easy roasted broccoli recipe in less than 20 minutes and in one pan!
- Simple prep. Simple ingredients. BIG flavor.
- Kids won’t even know roasted broccoli is a superfood that’s loaded with nutrients and fiber. Serve it with their favorite dip!
- Prep ahead of time and pop it in the oven just before dinner!
- Leftovers are great additions to salads.
Ingredients for Roasted Broccoli
Broccoli – Fresh broccoli florets work best in this recipe. They caramelize better adding an extra layer of flavor. If you’re short on time, a bag of pre-washed and cut broccoli makes this recipe quick.
Oil – Extra virgin olive oil is perfect for roasting veggies. Swap in leftover bacon grease for a smoky savory twist.
Seasonings – This simple side needs just salt, black pepper, and Parmesan cheese. Get creative and add minced garlic cloves, a squeeze of lemon juice (or some lemon zest), a dash of balsamic vinegar, or a sprinkle of red pepper flakes.
How to Roast Broccoli
Roasted Broccoli is a quick and easy way to elevate an everyday veggie!
- Cut broccoli into bite-sized pieces.
- Drizzle with oil, salt, & pepper – save dishes and toss it right on the baking sheet.
- Roast until tender-crisp. Sprinkle with parmesan cheese, if desired.
PRO TIP: For a super crunchy coating, mix breadcrumbs with parmesan cheese. Squeeze with a little fresh lemon before serving.
Tips for the Best Roasted Broccoli
- Cut broccoli into even sized florets. If the florets have a “flat side” place the flat side down; it caramelizes nicely that way.
- Peel the stems with a veggie peeler and slice them ½-inch thick and roast them with the broccoli.
- If the broccoli is wet (from washing), it will steam instead of roasting. Make sure it’s very dry before roasting. Broccoli can be washed up to 5 days in advance
- If using pre-washed and cut broccoli, add the oil and seasonings right to the bag and shake it up! Less mess and less work.
- For easy clean-up, line the sheet pan with parchment paper.
Store leftover roasted broccoli in an airtight container in the fridge for up to 5 days.
More Roasted Veggies
Did you make this Oven Roasted Broccoli? Be sure to leave a rating and a comment below!
Oven Roasted Broccoli
This roasted broccoli recipe is so easy to prepare and adds great flavor to an everyday veggie!
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Preheat the oven to 425°F.
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Chop the broccoli into bite sized florets.
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Place the broccoli florets on a baking sheet. Drizzle with olive oil, salt, and pepper, and massage the oil into the broccoli to completely coat the florets.
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Roast for 10 to 15 minutes or until broccoli is tender crisp. Larger florets will need closer to 15 minutes, smaller ones will need about 10 minutes.
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Sprinkle with parmesan cheese and broil for 1 minute if desired.
- Cut broccoli into even sized florets. If the florets have a “flat side” place the flat side down for better caramelization.
- Peel the stems with a veggie peeler, slice them ½-inch thick, and roast them with the broccoli.
- If the broccoli is wet (from washing), it will steam instead of roasting. Make sure it’s very dry before roasting. Broccoli can be washed up to 5 days in advance.
- If using pre-washed and cut broccoli, add the oil and seasonings right to the bag and shake it up! Less mess and less work.
- (Larger florets will need closer to 15 minutes, smaller will need about 10 minutes).
Calories: 144 | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 480mg | Fiber: 3g | Sugar: 2g | Vitamin A: 945IU | Vitamin C: 135.5mg | Calcium: 71mg | Iron: 1.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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