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Roasted Broccoli

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.

Roasted broccoli on a white plate.

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.

It’s easy to enjoy broccoli raw in a broccoli salad, riced, or steamed until crisp tender. But if you haven’t yet oven roasted it, you’re in for a treat.

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.

  1. Prep. Line a baking sheet with parchment paper, or coat it with cooking spray.
  2. 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.
  3. Bake. Pop this in the oven for 20 minutes, until the edges are crispy and slightly browned.
  4. Garnish. Serve this immediately with freshly shaved parmesan and a squeeze of lemon juice.

Raw broccoli florets on a sheet tray.

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 on a sheet tray.

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:

  • 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.

Roasted broccoli piled on a plate.

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:

More Easy Veggie Side Dishes

Roasted broccoli on a white plate.
5 from 9 votes

Roasted Broccoli with Garlic & Parmesan

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4 servings
Author: Lisa Bryan
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Roasted broccoli is the answer to a quick and healthy side dish. Broccoli florets are tossed in olive oil and garlic, then oven roasted to a crisp golden brown.

Ingredients

  • 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

Instructions

  • 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.

Lisa's Tips

  • 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.

Nutrition

Calories: 153kcal, Carbohydrates: 14g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 147mg, Potassium: 530mg, Fiber: 5g, Sugar: 3g, Vitamin A: 1001IU, Vitamin C: 151mg, Calcium: 153mg, Iron: 1mg
Course: Side Dish
Cuisine: American
Keyword: How To Roast Broccoli, Oven roasted broccoli, Roasted Broccoli
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24 comments on “Roasted Broccoli”

  1. I eat steamed broccoli every week, but today went off the beaten track and went for this recipe. It was so good and not much more work than steamed broccoli. I am afraid my broccoli will be roasted from now on ;-)

    • Hi Babette- It’s always a good idea to switch up the way you cook your veggies! Plus, roasting it gives it a deliciously crisp texture :)

  2. I love roasted vegetables. It’s like eating candy to me…………….

    I am still hooked on your videos. Any chance of doing low sugar recipes, under 8 grams?

    I have autoimmune and I always look forward to your videos. I like the recipe for teriyaki chicken. Do you know what the sugar content is?

    Please keep posting everything you do. I love it. I am so happy I stumbled onto your website. Keep up the good work………..

    • Hi Claudia- You can always find the nutritional information at the bottom of the recipe card :) Also, you can take a peek at my keto recipes for a lower sugar content. You can find this under special diets when you’re looking through the recipes.

  3. Delish! My favorite way to eat my favorite veg!

  4. I adore it 

  5. Thank you for sharing. How would you tweak if I want to use frozen broccoli? Unfortunately that’s all I have on hand right now.  

    • Hi Mallory- You can use frozen broccoli! Just make sure to dry your florets after thawing as you don’t want them to be too wet while roasting. Otherwise, the rest of the instructions are as is :)

  6. This broccoli is highly addictive! Made them last night and ate it like they were potato chips – I had to make a second batch! Such a perfect side dish. 

  7. Hi Lisa,
    Silly question – am I supposed to use the convection bake or roast function on my oven for this recipe? 

  8. Made this broccoli for supper and everyone loved it. May never go back to steaming broccoli again.

    • Glad everyone enjoyed this roasted broccoli dish! You can’t beat those crispy edges after roasting veggies :)

  9. We have roasted broccoli a lot, it’s one of our favorite sides. Though we don’t tend to add lemon and parmesan so must try that next time.

    • Hi Caroline – You’ll definitely need to try the lemon and parmesan combo sometime! It adds tons of flavor to a simple dish :)

  10. This is so easy to make and a great side dish.

  11. As a huge fan of broccoli, I love this roasted broccoli recipe! It’s a quick, easy, healthy side dish.

  12. Love this, simple and tasty! *****

    • Roasting veggies is always a simple and great way to add some texture and flavor to a simple side dish :)