Easy Roasted Broccoli

Learn our easy method for roasted broccoli—that turns out perfectly tender crisp every time. An easy, delicious side dish or addition to salads, grain bowls, or soups. Vegan and Gluten Free.

Here’s another cooking basics recipe for beginning cooks! Even if you are a seasoned pro, here are a few of our best chef tips, which we learned from our restaurant and catering background, to bring your oven-roasted broccoli to the next level! Roasting broccoli enhances its beloved flavor and elevates its texture with a few crispy edges and a perfectly tender center. It’s all about the texture, right?

Chef Tips for The Best Roasted Broccoli

1. Create an edge! Cut through the floret to create an edge or wedge so it lies flat on the baking sheet, this makes more surface contact for browning and caramelization. Our best kept secret!
2. Preheat the sheet pan along with the oven.
3. Roast it hot and fast! Cooking broccoli at a hotter temperature (450F) yields tender yet crisp broccoli that still retains its beautiful green color!
4. Roast broccoli on a lower rack or middle rack of the oven, because heat rises and it can burn on the upper rack.
5. Make sure it is dry.  If you wash your broccoli, make sure it is completely dry before roasting, otherwise it will steam in the oven. You can pat it dry with a kitchen towel or spread it out on a sheet pan ahead of time, letting it air dry.
6. Don’t skip the stems. When breaking down a whole head of broccoli, don’t toss the stems—they are full of nutrients and deliciousness!
7. Don’t crowd the baking sheet- they like a little elbow room to crisp up.
8. And lastly, don’t skimp on the salt. Salt really enhances the flavor of broccoli- so if your broccoli is bland, there’s good chance it needs more salt.

Ingredients in our Easy Roasted Broccoli Recipe

• Fresh Broccoli– you can use packaged broccoli florets, or break down whole head of broccoli and use the stems. You can also use broccolini in this recipe!
• Extra virgin olive oil- for moisture and richness, with a crispy texture.
• Salt and black pepper -You can use sea salt, kosher salt, or your salt of choice!
• Optional additions: parmesan cheese, red pepper flakes or pecorino cheese, or lemon zest

How to Roast Broccoli (like a Pro)

Preheat oven to 450F (yes, we like it hot) and place a baking sheet on the lower rack while it preheats.

Step One: Cut the broccoli into 1-2 inch bite-sized pieces.  Cutting through the floret gives them a flat edge allowing them to get a good sear without overcooking. Cut the stem into 2 inch lengths about 1/2 inch thick.

Step Two: Place the cut broccoli in a bowl.  Drizzle with olive oil and season generously with salt and pepper and with your hands, getting in all the nooks and crannies.

Chef’s Tip: Rubbing the oil into the broccoli with your hands will coat it more thoroughly and help it achieve crispy edges.

Step Three: Line the hot sheet pan with parchment paper, then lay out the broccoli in a single layer with flat edges down, as best as you can.  Place on the lower rack.

Step Four: Bake at 450F  for 15-20 minutes, without tossing. Feel free to sprinkle with parmesan or pecorino the last 5 minutes of cooking. 

Step five: Serve! Sprinkle with lemon zest (or a little squeeze of lemon juice)  and serve as a tasty side dish.

How to Season Roasted Broccoli

Once you have your perfectly roasted broccoli  – think of the many things you will be able to do with it!  Doctor it up with flavorful sauces and spice mixes to create the perfect side dish to pair with what you are serving.

• Drizzle with Lemon Butter Sauce
• Drizzle with  Vegan Hollandaise Sauce
• Spoon with Green Tahini Sauce and sprinkle with Dukkah
• Add Peanut Sauce + Peanut Chili Crunch
• Drizzle with  Teriyaki Sauce + Furikake
• Top with Lemony Leek Dressing + Za’atar Spice

Ways to use Roasted Broccoli

• Serve as a side dish with a protein: Crispy Tofu, Baked Tofu,  vegan meatloaf, Simple Baked Chicken, Baked Cod, Teryaki Chicken,
• Make our Roasted Broccoli Salad (pictured above!) This is insanely delicious!
• Add to grain bowls:  Serve over rice, quinoa or other grain for an easy satisfying bowl!
• Serve as a simple side dish with a protein: Crispy Tofu, Baked Tofu, Simple Baked Chicken, Baked Cod, Teryaki Chicken,
• Add to Pasta, Pizza, Fried Rice or Salads:  try our Vegan Alfredo, Miso Pasta, Vegetable Fried Rice  or this  Greek Pasta Salad 

Storing Roasted Broccoli

Roasted Broccoli will keep up to 4 days in an airtight container in the refrigerator.  It can also be frozen for up to 4 months.

More Roasted Vegetables

• Roasted Broccoli Salad
• Roasted Brussel Sprouts
• Roasted Red Kuri Squash
• Roasted Cauliflower with Romesco Sauce
• Roasted Garlic
• Roasted Asparagus
• Roasted Artichokes

The Best Roasted Broccoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Tonia | Feasting at Home
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4
• Category: vegetable
• Method: roasted
• Cuisine: American
• Diet: Vegan

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Description

This Easy Roasted Broccoli Recipe is perfect as a simple side dish or use to enhance other dishes.  Baking in a hot oven yields tender-crisp broccoli all in under 30 minutes.

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Ingredients

Units USM

• 1 pound broccoli- use florets or a large head of broccoli (about 4-5 cups)
• 2 tablespoons olive oil
• salt, to taste
• black pepper, to taste

Garnish: lemon zest or lemon juice.

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Instructions

1. Preheat. Place an extra large baking sheet on the lower rack in the oven and preheat the oven to 450F
2. Prep the broccoli.  Create an edge. Cut through the broccoli florets into 1-2 inch long bite-sized pieces.  Cutting through the florets (rather than leaving them round) will give the broccoli an edge, to get a good flat sear on the baking sheet. If using whole broccoli heads, trim off the stem and peel the broccoli stem if needed.  (If broccoli is freshly picked, it will probably not require peeling).  Cut stems into 2-inch lengths about 1/2 inch thick.
3. Massage. Place cut broccoli and stems in a bowl. Add olive oil and a generous sprinkle of salt and pepper to the broccoli, lightly massaging in with your hands to get all the nooks and crannies.
4. Arrange. Once the oven is hot, remove the sheet pan, cover with parchment, and arrange the broccoli in a single layer with flat edges down.
5. Bake on the lower rack for 15-20 minutes or until tender and crisp with caramelized edges. When you bring the broccoli out of the oven, it will continue to cook on the sheet pan. Move it immediately to a serving dish to keep it tender and crisp.
6. Serve warm as it is, with lemon zest or with a squeeze of fresh lemon juice.  See notes for additional serving suggestions.

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Notes

If you prefer your broccoli cooked softer than al dente, set the oven at 425F and bake for 20-25 min.

Feel free to sprinkle with parmesan cheese during the last 5 minutes of baking. See post for more ideas!

Nutrition

• Serving Size: 1 cup
• Calories: 68
• Sugar: 0.4 g
• Sodium: 7.5 mg
• Fat: 7.1 g
• Saturated Fat: 1 g
• Carbohydrates: 1.5 g
• Fiber: 0.6 g
• Protein: 0.6 g
• Cholesterol: 0 mg