Roasted Broccoli

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!

Roasted broccoli recipe

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!

Broccoli recipes

How to Roast Broccoli

Making perfect roasted broccoli couldn’t be easier! Here’s what you need to do:

  1. First, preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. While the oven warms up, break a head of broccoli into evenly sized florets. Spread them on the baking sheet in a single layer.
  3. 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 soup, or pulse it into broccoli rice. Waste not, want not!

How to roast broccoli

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:

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:

What are you favorite roasted broccoli recipes? Let me know in the comments!

Roasted broccoli

More Roasted Vegetables

Try roasting one of these veggies next!

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Roasted Broccoli

rate this recipe:
4.98 from 146 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves 4
Learn how to roast broccoli perfectly every time! Enjoy it on its own, or try one of the flavorful serving suggestions above.

Equipment

Ingredients

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

Note: I like to serve roasted broccoli with squeezes of fresh lemon juice.

 

88 comments

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  1. Defos
    02.20.2024

    4 stars
    I recently have been noticing the tiny little bugs in organic veggies like cauliflower, and broccolini. I always thought that maybe one or two, a tiny worm is all right because they have no pesticides. But, hundreds of tiny bugs it’s awful! I soaked the floretes in cold water with a bit of vinegar and/or baking soda, another time with salt water, rinsed several times but, the tiny bugs never end showing up. Yes, they have legs and are alive. What do you recommend, otherwise I’ll go for the ones with pesticides and just wash them well. Thanks!

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  3. Maricelle
    12.27.2023

    Jeanine: I need your help. This is the issue:
    I recently have been noticing the tiny little bugs in organic veggies like cauliflower, and broccolini. I always thought that maybe one or two, a tiny worm is all right because they have no pesticides. But, hundreds of tiny bugs it’s awful! I soaked the floretes in cold water with a bit of vinegar and/or baking soda, another time with salt water, rinsed several times but, the tiny bugs never end showing up. Yes, they have legs and are alive. What do you recommend, otherwise I’ll go for the ones with pesticides and just wash them well. Thanks!

    • Jeanine Donofrio
      01.01.2024

      Hi Maricelle, oh my – I would recommend shopping at another store, I don’t think that’s normal.

  4. Dan
    12.27.2023

    5 stars
    I used Wish Bone Jalopeno and lime vinaigrette plus seasoned salt and red pepper flakes and some shredded cheese and boy this was great.

  5. Katie Yaegashi
    12.14.2023

    Can I use frozen broccoli?

  6. Dee
    12.02.2023

    Roasted any veggie changes it completely. I added Carrots and beets and they were the bomb.

  7. Margo
    11.23.2023

    5 stars
    I used to hate broccoli, but this recipe has converted me into a true fan. Thanks!

  8. Jenny
    11.19.2023

    My kids ate way more than their estimated portions for this tonight! They asked me to double or triple it next time and to have it multiple times a month! It’s a keeper!! Thank you!

    • Jeanine Donofrio
      11.23.2023

      I’m so glad they loved it!

  9. Tia
    08.27.2023

    How long will the broccoli stay good? Wondering how far ahead I can cook it or use for meal prep. Thanks!

    • Devinder
      10.05.2023

      Why roast the lemons?

      • Jeanine Donofrio
        10.09.2023

        It makes them more juicy and flavorful to squeeze onto the broccoli. You can skip them if you want.

  10. Von
    06.25.2023

    I roasted mine with orange peppers & green onions with regular lemons & red pepper flakes drizzled with olive oil & it was delicious!

    • Jeanine Donofrio
      06.26.2023

      I’m so glad you enjoyed!

  11. Joselyn
    05.14.2023

    5 stars
    I didn’t grow up eating brocolli. Now I eat it regularly at 32 years old because of this recipe. Thank you for sharing a quick and easy way to whip up a tasty snack and/or side dish!

    • Phoebe Moore (L&L Recipe Developer)
      05.19.2023

      Hi Joselyn, I’m so glad you love the broccoli!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.