Oven Roasted Broccoli

You may not immediately think of Oven Roasted Broccoli as a comfort food, but it has the same effect. Roasting broccoli in the oven is so easy, in fact, it’s practically soothing. Especially when you know the results will be delicious whether you enjoy it as a super simple side or use it to elevate other pasta dishes and sides.

Jump to:

• The Best Broccoli Is Roasted Broccoli!
• Before Your Begin, Our Best Tips!
• How to Cut a Head of Broccoli Into Florets
• How to Roast Broccoli in the Oven
• How Long to Roast Broccoli in the Oven?
• ‘Season It Up!
• Serving Oven Roasted Broccoli
• Recipe

I love all my vegetables equally, but broccoli is like a child you never have to worry about. It doesn’t unnecessarily cry or complain. It’s good-natured and plays well with other vegetables. Broccoli makes it to school on time, every time, and it’s always open to trying new things. Plus, it knows when to sit down and shut up, and when to shine.

And for those metaphorical reasons and more, broccoli has rightfully secured its place at the top of the vegetable food chain and in our hearts. No matter how you cook broccoli, it always comes through. That being said, we all know there’s something special about fork-tender florets with crispy, caramelized edges.

There’s certainly a place for steaming and stir frying, but grilled broccoli, or air fryer broccoli bring out those crispy edges making it just that much better. And if you want simply the best, ya gotta roast it!

The Best Broccoli Is Roasted Broccoli!

If broccoli is the most popular vegetable, and roasting is the best cooking method, then it stands to reason that oven roasted broccoli is like the Beatles of vegetable side dishes. (Maybe it’s just me, but I’ve definitely screamed and fainted over a really good batch of parmesan roasted broccoli.)

For me, it gets high marks for two main reasons. Number one, it is so easy to “get right.” There’s a laundry list of tips below, and yes, there is some nuance, but trust me, you don’t need rocket science to achieve that perfect balance of tender flesh and crisp edges.

Second, roasted broccoli goes with practically everything. I don’t just mean like, beef or poultry – this also applies to FLAVORS! And this also means it works as a supporting ingredient in a wide array of dishes too. (The proof is in the broccoli quinoa salad and the roasted broccoli with tahini sauce.)

Before Your Begin, Our Best Tips!

• Florets should be a uniform size. Be sure your broccoli is cut to an even size so that each floret roasts consistently, at the same time. This applies whether you’re chopping up a whole head of broccoli, or you’ve purchased pre-cut – just trim larger florets down to smaller ones as needed.
• Don’t be afraid to get your hands “dirty.” Use a separate bowl to toss broccoli florets with oil and seasonings, and really get in there with your hands to ensure every nook and cranny is well-coated with oil and spice. Trust me, having enough room for a vigorous massage is worth the extra dirty dish.
• Use the right amount of oil. Too much or too little can damage the quality of the finished dish, so be sure to follow the recipe. Three tablespoons (or one tablespoon for every two cups) will give you enough to coat the florets just right!
• Use the right amount of seasoning. Same idea as above! Oven roasted broccoli only needs a nudge to really come alive. You’ll be amazed by what salt alone can do, but we recommend you get a little adventurous.
• Don’t overcrowd. A single, even layer of florets with a bit of breathing room between each will yield the best results for broccoli in the oven. You need to give the broccoli enough space for the internal moisture to evaporate, otherwise you’ll wind up with oven-steamed broccoli. And that is not a thing.
• Roast, don’t broil. Yes, you want a higher heat, but 425°F is the sweet spot for allowing crispy, caramelized edges to develop while protecting your florets from burning, which can lead to bitterness.
• Flip broccoli halfway through roasting. I know it can be tedious, but this ensures a consistent roast with consistent caramelization. I prefer to use a fish spatula, but as long as you’re gentle, you can even just toss right on the baking sheet.
• Dress it up! You’d be surprised how much a spritz of lemon juice or a dash of grated parm will elevate roasted broccoli. It becomes a whole new dish! So be bold – see serving suggestions below.

How to Cut a Head of Broccoli Into Florets

1. Remove the leaves and the bulk of the stem with a paring knife.
2. Place the head of broccoli stem-side-up on a cutting board.
3. Cut away florets from the stem, one at a time, working your way up around the core from the base.
4. Divide larger florets in half, as needed, until they are evenly sized.

How to Roast Broccoli in the Oven

Roasting broccoli is as simple as oil, salt, oven, but don’t overlook the small stuff! Trim florets to an even size. Coat with oil and seasonings evenly and thoroughly. And allow for space on the baking sheet when cooking broccoli in the oven. I promise you’ll get the perfect veggie side every time.

1. Heat oven to 425°F with rack placed in the lower third.
2. Toss broccoli with olive oil and salt in a bowl. Add other seasonings as desired; keep scrolling for options!
3. Spread the florets on parchment lined baking sheet in a single layer.
4. Roast 20-22 minutes, flipping once halfway through. The broccoli is ready once the edges are golden brown and the stems are soft, but not mushy.
5. Remove from the oven and garnish as desired – we like freshly ground pepper and a squeeze of lemon juice.

How Long to Roast Broccoli in the Oven?

Uniformly trimmed broccoli florets will roast in the oven at 425°F in 20-22 minutes – 20 for ones on the smaller side and up to 22 for ones that are slightly larger. Remember, you’re trimming these to bite-sized before roasting, not cutting to eat after the fact.

‘Season It Up!

One of my favorite things about simple roasted vegetables is that they provide an almost endless cache of easy side dish recipes for any occasion, any audience, and any budget. You just have to know your way around your spice rack. A couple flicks of the wrist, and it’s a whole new dish!

• Simply Seasoned: salt, pepper, ½ teaspoon garlic powder or 2 cloves minced garlic
• Simply Spiced: add ½ teaspoon red pepper flakes to the salt, pepper, and garlic; drizzle with 1 tablespoon of lemon juice (half a lemon) before serving.
• Italian Style: sprinkle with toasted breadcrumbs, fresh basil, and grated parmesan cheese.
• Parmesan Roasted Broccoli: you could just add ⅓ cup of freshly grated parmesan to the seasoning step before roasting, or take it a couple steps further with Crispy Garlic Parmesan Broccoli.

Serving Oven Roasted Broccoli

Easy roasted broccoli has never met a main it didn’t like. Serve as a simple side, or use it as a base for vegetarian main dishes.

We love adding roasted broccoli and roasted cauliflower to creamy pasta sauce for a simple and friendly meatless meal. Pesto cream sauce is also a terrific choice if you’re craving more flavor or have adventurous eaters.

But don’t start and stop at pasta! Roasted broccoli is the star of our broccoli quinoa salad. For a similar side without grains, try our keto roasted broccoli with tahini sauce.

Did you make this recipe for oven roasted broccoli? I’d love to know how it turned out! Leave a comment and a rating below.

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Recipe