If there’s one veggie that’s never missing from my fridge, it’s broccoli. And while I love tossing it into pasta or layering it into a cheesy casserole, my favorite way to eat it? Roasted—hot from the oven, crispy around the edges, and impossible to resist.
This roasted broccoli is something I make almost every week. It’s fast, foolproof, and so versatile. I often catch myself sneaking a few straight off the tray before it even hits the plate. Whether you’re serving it as a side or mixing it into your grain bowls or pasta, this is one of those back-pocket recipes you’ll come back to again and again.
Here’s How I Roast Broccoli (Simple and Reliable)
I’ve tried every broccoli method under the sun—steamed, sautéed, blanched—but oven roasting? That’s where the magic happens. Here’s how I do it:
- Preheat your oven to 400°F. I always line my sheet pan with parchment for easy cleanup—especially when I’m feeling lazy midweek.
- Break your broccoli into similar-sized florets. Try not to leave giant chunky ones mixed with tiny pieces. I usually slice through the stalk and cut down from there.
- Toss the florets with olive oil, salt, and pepper. I do this right on the baking tray—less dishes!
- Spread them out in a single layer. This is important. Crowded broccoli steams instead of roasting, and we want that crispy edge.
- Roast for 15 to 22 minutes, depending on how crispy you like it. I go for 20 minutes for that golden finish.
If I have a lemon lying around, I’ll roast a halved one right alongside the broccoli. A little squeeze of warm lemon juice at the end brightens everything up. And if I’m in the mood for a little kick, red pepper flakes are a must.
My Go-To Tips for the Best Roasted Broccoli
These are the little tricks I swear by after years of roasting tray after tray:
- Dry your broccoli really well. Wet florets = soggy results. After rinsing, I pat them down with a dish towel or let them air out for a few minutes before roasting.
- Season generously. Broccoli needs a good pinch of salt to come alive. I salt once before roasting and again right after it comes out of the oven, while it’s still hot.
- Don’t toss the stalk. I slice it into coins or small batons and roast it too. It softens beautifully and is great for soups later on if you’re saving scraps.
- Give the florets breathing room. If your tray’s too full, use two. It’s worth it for that crispy, caramelized finish.
- Add garlic… but carefully. If I’m adding minced garlic, I toss it in for just the last few minutes of baking so it doesn’t burn.
Favourite Ways to Serve Roasted Broccoli
Honestly, half the time I eat it straight off the tray, but when I do manage to serve it properly, here’s how I like to jazz it up:
- Tossed with fresh herbs—parsley or thyme if I’ve got some leftover in the fridge.
- Sprinkled with lemon zest and a little lemon vinaigrette—bright, light, and great with grilled chicken or fish.
- Drizzled with toasted sesame oil, soy sauce, and sesame seeds—a quick way to add bold flavor, especially with rice or noodles.
- Topped with grated Parmesan and minced garlic in the last couple minutes of roasting—this combo smells amazing and tastes even better.
- Sprinkled with Everything Bagel Seasoning—yes, it sounds odd, but the garlicky crunch totally works.
And don’t forget the sauces! If I’ve got tahini sauce, chimichurri, or pesto in the fridge, I’ll drizzle that over or serve it on the side for dipping. Sometimes, I’ll turn it into a full meal by building a bowl:
- Grains: Quinoa, couscous, or even leftover rice from last night’s takeout.
- Protein: Roasted chickpeas, lentils, or baked tofu—whatever’s easy.
- Extra toppings: Maybe some avocado slices, pickled onions, or crunchy nuts if I’m feeling fancy.
Leftover Broccoli? Here’s What I Do
If you’ve got extra roasted broccoli (though I rarely do!), here are a few ways I use it up:
- Add it to scrambled eggs or an omelet in the morning.
- Toss it into pasta with olive oil, garlic, and chili flakes.
- Stir it into a veggie stir-fry or fried rice.
- Layer it into a grilled cheese sandwich with melty cheddar—yes, it’s amazing.
A Quick Note Before You Go
Roasted broccoli might sound like a humble side dish, but it’s one of those things that quietly makes dinner feel complete. Whether you’re cooking for one, feeding picky eaters, or just trying to add more green to your plate, this simple method delivers every time.
Let me know if you give it a try or how you like to dress yours up—I’m always looking for new ideas!
Roasted Broccoli
A simple, no-fuss side that brings out broccoli’s best — golden, crisp edges and a tender bite.
Ingredients
- Broccoli florets, about 12 ounces
- A good drizzle of extra virgin olive oil
- Sea salt
- Freshly cracked black pepper
- A pinch of red pepper flakes (optional, for a bit of heat)
Instructions
- Start by getting your oven nice and hot—preheat it to 400°F. While it warms up, grab a baking sheet and line it with parchment paper for easy cleanup.
- Spread the broccoli out across the tray, making sure the florets have a little breathing room.
- Drizzle generously with olive oil, then season with sea salt and a few twists of black pepper.
- Toss everything together right on the pan so each piece gets a little love, then spread them back out in a single layer.
- Slide the tray into the oven and roast for about 15 to 22 minutes. You’re looking for edges that are crisp and browned, but florets that still have some bite. If you like a touch of heat, sprinkle on a few red pepper flakes once they’re out of the oven.
Notes
- I love finishing mine with a squeeze of fresh lemon juice — it wakes everything up and adds just the right brightness.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 61Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 180mgCarbohydrates 7gFiber 3gSugar 1gProtein 2g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
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