This oven roasted broccoli recipe is easy and versatile. The crisp, golden brown florets are delicious as a side dish or in all sorts of broccoli recipes!
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Do you have any favorite broccoli recipes? I love it in just about anything – broccoli salad, frittatas, pasta, etc. – but my favorite way to eat broccoli might be the simplest: roasted!
Roasted broccoli is so easy to make, and the florets come out of the oven deliciously golden brown, crisp, and tender. I have a hard time not eating them all straight off the sheet pan, but they’re also a fantastic addition to all sorts of recipes and a yummy side dish on their own.
If you love roasted broccoli as much as I do, read on to find my foolproof method for how to roast it, along with a slew of serving suggestions to make it flavorful, filling, and absolutely irresistible. Happy roasting!
How to Roast Broccoli
Making perfect roasted broccoli couldn’t be easier! Here’s what you need to do:
- First, preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- While the oven warms up, break a head of broccoli into evenly sized florets. Spread them on the baking sheet in a single layer.
- Toss the broccoli florets with olive oil and season with salt and pepper. Transfer them to the hot oven and bake for 15 to 22 minutes, until the florets are browned and crisp around the edges.
That’s it! You can also roast lemon halves along with the broccoli. Right when they come out of the oven, squeeze the roasted lemon juice over the florets. Then, finish them with a big sprinkle of red pepper flakes. Serve warm, and enjoy!
Easy Roasted Broccoli Recipe Tips
- Wash AND dry your veggies. After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it’s too wet when it goes in the oven, it won’t get brown and crisp.
- Don’t be afraid of the salt. No one loves bland broccoli, so salt yours generously. I sprinkle mine with sea salt before roasting and then add more, to taste, after it comes out of the oven.
- Cut your florets to a similar size. Similar-sized pieces will cook at a similar rate, so make sure your florets are all about the same size. You don’t want little ones to burn before larger ones become tender!
- Don’t let things get too crowded! If the florets are too close together on the sheet pan, they will steam in the oven, and they won’t get brown and crisp. Make sure to spread your florets in an even layer with a little space between each one.
- Don’t toss the stalk! Chop it and roast it right along with the florets, save it to make broccoli soup, or pulse it into broccoli rice. Waste not, want not!
Oven Roasted Broccoli Serving Suggestions
As I said above, my favorite way to serve oven roasted broccoli is with a big squeeze of lemon juice and red pepper flakes. But your options don’t end there! Here are a few more great ways to dress up this simple side dish:
- Toss it with chopped fresh herbs like parsley or thyme.
- Sprinkle it with lemon zest and toss it with a simple lemon vinaigrette.
- Drizzle it with sesame oil and tamari or soy sauce and sprinkle it with toasted sesame seeds.
- In the final few minutes of baking, sprinkle florets with grated Parmesan cheese and minced garlic. Bake for 2 more minutes or so, until the broccoli is crisp and the cheese is melted.
- Top it with Everything Bagel Seasoning for crunch and onion-y, garlicky flavor.
- Drizzle it with a yummy sauce like cilantro lime dressing, tahini sauce, chipotle sauce, peanut sauce, cashew cream, vegan cheese, or pesto, or serve it with muhamarra for dipping.
Alternatively, make it a meal on its own! Add it to an easy roasted vegetable pasta, or pile it onto a DIY grain bowl with one of the sauces from above, a grain, and a protein. Here are a few of my favorites:
- Grains: Farro, couscous, quinoa, or cilantro lime rice (Or substitute another veggie, like spaghetti squash or cauliflower rice, for the grain.)
- Proteins: Roasted chickpeas, lentils, or baked tofu
What are you favorite roasted broccoli recipes? Let me know in the comments!
More Roasted Vegetables
Try roasting one of these veggies next!
- Butternut Squash
- Acorn Squash
- Cherry Tomatoes
- Cauliflower
- Brussels Sprouts
- Potatoes
- Beets
- Red Bell Peppers
Roasted Broccoli
Equipment
- Baking Sheets (I use these nonstick ones from USA Pan Bakeware)
Ingredients
- 12 ounces broccoli florets
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Red pepper flakes, optional
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the broccoli florets on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet.
- Roast 15 to 22 minutes or until browned around the edges. Sprinkle with red pepper flakes, if desired.
Notes
This is the best way to do this thanks so much
So glad you love it!
Delicious! Just the way I like it. Crisp tender.
Perfect and recipe was so easy.
So glad you loved it, Richard!
Can frozen broccoli be used?
I thought I hated broccoli until I found this recipe. Simple, healthy, and delicious.
I’m glad you enjoyed the broccoli!
Note to self: if using convection oven, do not set temp this high. 🙂
I knew the temp should be lower, but 385 degrees F was still too high. In 15 min I burned my broccoli.
Really enjoyed this article—especially the way you explained the nutritional side in a practical way. I’ve recently been exploring lesser-known plant-based ingredients, and okra seeds are surprisingly underrated.
I came across a detailed breakdown on how they can be used in everyday recipes along with their health benefits, which added another layer to what you discussed: Unlocking the Power of Okra Seeds: Delicious Recipes, Benefits, and Expert Tips
Curious to hear your thoughts—do you think okra seeds could realistically become a regular superfood in modern diets?
This broccoli recipe is so simple and so delicious. We made dinner for 6 adults and 2 young children who are picky eaters. It was so good that the 6 adults (including the one adult who said before dinner that he doesn’t like broccoli) AND the 2 children who reportedly don’t eat vegetables went back for seconds! We will definitely be serving this dish again 🙂.
Yay! Love hearing that!
My husband,very picky, just got diagnosed with fatty liver disease. Finding recipes he enjoys has been a challenge, but your roasted broccoli is a BIG hit. I sometimes add a little garlic and onion powder. I’m looking forward to trying more of your recipes, trying roasted tomatoes tomorrow. I’ve used other of your recipes, they are always winners.
Hi Cynthia, thank you for your comment! I’m so glad you’ve enjoyed the roasted broccoli and other recipes. I hope you keep finding more you love!
This was such an easy yummy broccoli recipe. Didn’t have any lemon so just used the seasonings, but still turned out delicious. Definitely will be trying more of your recipes!
I’m so glad you enjoyed it!
Does it have to be fresh broccoli or can I use frozen broccoli?
Fresh broccoli is best. In a pinch, you can use frozen, but let it thaw and pat out the excess water before you start.
Seriously delicious, we served Porchetta with a creamy mushroom sauce, cooked the broccoli with fresh lemon, happy faces all round and will now be using this side with much more!
I’m glad you loved it!
Delish! And appropriate salting makes it sooo yummy. I’m in my 50’s do not have high blood pressure or kidney problems and eat a very low processed food diet. I have no problem adding a pinch of salt to my veggies. ; )
I’m glad you enjoyed the broccoli!
Great tasting – and thanks for discussing broccoli stems. Florets look pretty, but no waste, please. Many of us consume too much sodium, so you’d do readers a true service for suggesting options to salting this veg. A homemade herb/spice mix is easy, or use a blend like Mrs. Dash. And if using an “everything bagel” topping, check the label – many in include salt, so the first salting isn’t necessary.
Many consume too much bad sodium. from processed foods. Try a good salt like Redmond’s.
Planning to do t recipe, but wondering wondering why parchment paper instead of tinfoil? Thanks.
Hi Linda, we generally line our baking sheets with parchment when we’re baking or roasting. I find that things stick to it less than they do foil. But you can use foil (or roast right on the baking sheet) if you prefer!
10/10 You nailed this. The red pepper and the lemon juice rocked. I munched on them while preparing the rest of dinner until there was very little on their plates. High five girl!!
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I like to sprinkle some finely minced fresh garlic with the olive oil and then toward end of roasting sprinkle with fresh grated Parmesan cheese. Fantastic recipe! Thanks!
I’m glad you enjoyed it!
I’m still new to cooking and I’m confused about the lemon. Do you roast it with the broccoli? Or just squeeze the lemon from it after it comes out?
Hi Wren, I just squeeze it as after it comes out.
Very nice, tasty and looking healthy
Decided to roast my broccoli first and add to a creamy chicken and pasta recipe. Just enhances flavors that much more!!