Roasted broccoli is a quick and healthy side dish. Broccoli florets are tossed in olive oil and garlic, then oven roasted until crisp and golden. A squeeze of bright lemon juice and fresh parmesan, adds that finishing touch. There’s no doubt this will be a family favorite in your weekly dinner rotation.
Who can deny the tantalizing aroma of fresh, oven roasted veggies? From roasted cauliflower to roasted sweet potatoes, the list goes on forever. But one veggie we sometimes overlook is none other than our close friend: broccoli.
The florets become slightly crispy with golden edges, making it hard not to eat straight off the pan. But, there’s also many ways you can dress them up for a unique and flavorful dish. So if you love broccoli, let me walk you through my simple roasting method, a few tips, and ways to serve this up!
Roasted Broccoli Recipe Video
See how I make oven roasted broccoli in the quick tutorial video below. Give it a watch!
How To Roast Broccoli
The key to get that golden brown edge is to turn up the heat. So you’re going to preheat your oven to 425 degrees Fahrenheit. Then the rest of this recipe comes together in a snap.
- Prep. Line a baking sheet with parchment paper, or coat it with cooking spray.
- Toss. On the baking sheet, toss the broccoli florets with olive oil and minced garlic until they’re well coated. Spread them out into an even layer and season with salt and pepper.
- Bake. Pop this in the oven for 20 minutes, until the edges are crispy and slightly browned.
- Garnish. Serve this immediately with freshly shaved parmesan and a squeeze of lemon juice.
A Few Extra Tips
Here’s a few more tips for perfecting this recipe.
- Fresh vs. frozen: If you get the chance to grab a fresh head of broccoli, that will be the best choice. But, you can also use frozen broccoli.
- Wash and dry the broccoli: Washing your veggies is a no brainer, but make sure to dry the broccoli before roasting. If the broccoli is too wet, it won’t crisp up like you want it to.
- Cut your florets correctly: I recommend cutting your broccoli into evenly bite sized pieces.
- Don’t crowd the baking sheet: If you want those perfectly browned edges, don’t overcrowd your florets. Leaving some breathing room in between will make sure you broccoli doesn’t steam.
Roasted Broccoli Variations
While the lemon juice and freshly shaved parmesan combo is my favorite way to serve this, it doesn’t stop there. Here’s a few ideas on how to dress up this side dish:
- Make roasted broccoli with hollandaise sauce, it’s got a little extra lemon juice, fresh parsley and buttery hollandaise.
- Toss your florets with freshly chopped herbs such as thyme, rosemary, or parsley.
- Evenly drizzle sesame oil or tamari on top, with a sprinkle of sesame seeds for an Asian flair.
- Whip up my balsamic reduction or basil pesto and lightly drizzle over the florets before roasting.
- Or drizzle on cashew cream or tahini sauce after it’s roasted for a nutty and creamy dish.
Ways To Use Roasted Broccoli
Now that you’ve got your florets all dressed up, it’s time to whip up a full meal. Make it into a veggie bowl or whip up a tasty protein to go along with it. A few of my favorites ways to do this are adding:
- Veggie and grain options: cauliflower rice, cauliflower fried rice, or fresh white or brown rice.
- Protein Options: teriyaki chicken, garlic butter shrimp, orange glazed salmon, scallops with citrus ginger sauce, or herbed honey mustard chicken.
More Easy Veggie Side Dishes
- Sauteed Cabbage
- Garlic Herb Roasted Potatoes
- Green Beans With Shallots And Lemon
- Parmesan Truffle Sauteed Zucchini
- Honey Glazed Carrots
- Garlic Bok Choy
- Garlic Sauteed Swiss Chard
Roasted Broccoli with Garlic & Parmesan
- 1 head of broccoli
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 cup freshly grated parmesan
- 1 lemon, juiced
- salt and pepper, to taste
- Preheat oven to 425 degrees.
- Remove the individual florets from the head of broccoli and cut them into bite-sized pieces.
- On a baking sheet, toss the broccoli florets in olive oil and minced garlic and season with salt and pepper. Spread them out into an even layer on the baking sheet.
- Bake in the oven for 20 minutes, or until edges are crispy and slightly browned.
- Garnish with freshly shaved parmesan and a squeeze of lemon. Serve immediately.
- I always recommend a block of parmigiano reggiano that you grate yourself versus pre-grated cheese, for the most robust flavor.
- Heavy duty commercial sheet pans are the best for not warping in the oven as well.