This Recipe for Roasted Broccoli is simple yet delicious! It’s the perfect easy side dish to any meal and great for adding to all your favourite broccoli dishes!
Looking for an easy, healthy and reliable side dish? Or got a recipe that calls for Broccoli? This Recipe for Roasted Broccoli could not get any simpler! All it takes is some broccoli (duh), a little bit of olive oil and some salt and pepper. It’s so easy to jazz up with different herbs and spices, though, if you’re feelin’ a little fancy. Either way, one thing is for sure: the florets come out extra tender and golden, crisp on the outer edges and caramelized (aka oven roasted to perfection) time and time again. You’ll love adding this Roasted Broccoli to all sorts of broccoli recipes, too!
I lovvvve me some Broccoli. And when it’s as simple, quick and perfectly caramelized as this Recipe for Roasted Broccoli is, I lovvvve it even more. You with me?
What’s more? It’s great on its own as a nutrient-rich snack, makes a perfect side dish to any meal and almost seems as if it was just *made* for Buddah Bowls. Basically what I’m trying to get at here is that this Roasted Broccoli Recipe is IT. The easiest way to make it. Annnnnd basically the only Roasted Broccoli Recipe you’ll ever need. Because once you have the method down, you can always change up the seasonings and spices. Dare I even say this recipe for Roasted Broccoli is foolproof? I dare. Because it comes out perfect every.single.time.
So, go on, throw some Broccoli florets in the oven and focus on preparing the rest of dinner (how about having some Air Fried Chicken Wings, too?). Because this recipe for Roasted Broccoli requires minimal effort from you, jusssst how we like it 😉
WHAT YOU’LL NEED TO MAKE THIS EASY OVEN ROASTED BROCCOLI
This recipe for Roasted Broccoli cannot be any simpler! Here is what you’ll need in a little bit more detail:
- Broccoli: I used fresh Broccoli for this recipe. All you have to do it cut it up into florets, toss it with olive oil and your seasoning(s) of choice and then toss it in the oven to roast. For convenience and to save a bit of time, you can use pre-cut Broccoli, usually found in a bag in the produce section of the grocery store. Alternatively, you can use frozen broccoli, if you prefer but you may have to adjust the cooking time as needed. Season it the same way and then watch it closely, especially in the last few minutes of cooking. It’s done when it’s browned in spots, crispy and caramelized on the outer edges and stem and tender all the way through.
- Olive Oil: As is always the case with a simple recipe with so few ingredients like this recipe for Roasted Broccoli, the quality of them matters. Get your hands on a bottle of good quality extra virgin olive oil you can rely on using for seasonings or dressings. Alternatively, for this recipe, you can use Avocado Oil or another neutral tasting oil. Infused olive oils are also great options!
- Seasonings: This is where you can get creative! For the purpose of this recipe, I kept things super duper simple by using just salt and pepper (which by the way, are still packed with flavour!). But, you can always do your own thing and use whatever your favourite spice or herb combination is or whatever you’ve already got on hand.
Here are some good ways to spice this Oven Roasted Broccoli up a bit:
- Minced garlic, Italian seasoning and grated parmesan cheese
- Chopped fresh herbs like parsley, dill or thyme
- A squeeze of lemon or lemon zest
- Chili flakes
- Minced ginger, sesame seeds and soy sauce or sesame oil
- Spicy mayo and green onions
- Balsamic vinegar
- Everything but the bagel seasoning
- A drizzle of this magical Thai Peanut Sauce and a sprinkle of crushed or chopped peanuts
- A drizzle of Ranch Dressing
HOW TO ROAST BROCCOLI IN THE OVEN (KEY TIPS)
- If you’re doing the cutting, take care to ensure you cut the Broccoli florets into similar or the same sizes. I know it can be tricky to get them all *exactly* the same but just do your best. The similar in size they are, the more even they will roast and the better chances you have of them finishing at the same time while nothing burns.
- Make sure the Broccoli is relatively dry before tossing it with the olive oil and seasonings. Not only will the seasonings stick to the Broccoli more this way and hold up better in the oven but less moisture also allows them to get more brown and crisp as they roast.
- Line the sheet pan with aluminum foil or parchment paper for easy clean up. Also helps to ensure the broccoli doesn’t stick to the pan.
- Don’t overcrowd the sheet pan. Leave some space in between the florets and try not to overlap them. It’s ok if some of them touch a little bit but you want them to have room to breathe for the most part. More room = more browning and caramelized bits (arguably the best part!) PRO TIP: Use two seperate sheet pans instead of just one if you are making a larger batch or need them to be more spread out. When ready to bake, arrange the sheet pans on separate racks in the middle of the oven and rotate them at halfway through roasting.
- Flip the Broccoli Florets halfway through roasting. This ensures even cooking on both sides.
- Season generously. Once before roasting and again after! You want to make sure all the florets are tossed and COATED in both the seasonings AND the oil prior to roasting. PRO TIP: Use your hands to toss the broccoli florets after drizzling with the seasonings and oil. This will ensure each floret gets a piece of the seasoning.
FREQUENTLY ASKED QUESTIONS
Yes! You can roast frozen Broccoli the same way you would fresh. Season it with some olive oil and spices of your choice and then roast until the edges are browned and crispy and the insides are tender and cooked through, flipping halfway. It should take about the same time as the fresh version (about 20 minutes or so) but I would keep a close eye in the last few minutes of cooking. You may have to broil it for a few minutes at the end to achieve the proper texture.
Leftovers can be stored in an airtight container and kept in the fridge. They’ll be good for up to four days. To reheat, simply spread them back out onto a parchment lined sheet pan and place in a 350° oven for 10 minutes or until heated through. Alternatively, you can use a microwave.
Yes! Broccoli is packed with vitamins, minerals and nutrients! It’s also a decent source of fibre and, who would have thought, contains more protein than most veggies. The other main ingredient in this recipe – the olive or avocado oil – provides healthy fats making this the ultimate healthy side dish or snack. Yay for roasted broccoli in the oven!
- 1 head Broccoli
- Extra Virgin Olive Oil, for tossing
- Salt and Pepper, to taste
- Preheat the oven to 425° and line a baking sheet with parchment paper. Cut the Broccoli into florets. Wash and dry completely.
- Add to the lined baking sheet. Drizzle with a generous amount of olive oil. Generously season with salt and pepper (if you're using another spice combo, add it now). Toss to coat well (I like using my hands to ensure every piece gets coated). Arrange in as single of a layer as possible with the least overlapping and touching as you can manage.
- Roast for 10 minutes. Flip.
- Roast for 10-12 minutes more or until the Broccoli is brown in spots and tender throughout (pierce it with a fork to check for doneness if you're unsure). Toss with more salt and pepper, if desired, and serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 62Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 112mgCarbohydrates: 7gFiber: 3gSugar: 1gProtein: 2g
Nutrition is only an estimate and calculated using Nutritionix.
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