Roasted broccoli is crispy, flavorful and works as a side dish with just about any main entree. Even veggie haters will enjoy this healthy roasted broccoli recipe.

If you’re still steaming broccoli, you’re totally missing out. Roasted broccoli is where it’s at!

I love all roasted veggies because magic happens when veggies go in the oven. The natural flavors and sweetness in the vegetables caramelize and become more prevalent, the veggies get crispy and they come out tasting so delicious.

So without further ado, let me introduce you to one of the best ways to eat broccoli.

Bowl with roasted broccoli topped with red pepper flakes.

Broccoli 101

Besides being a delicious green vegetable, broccoli is really healthy! It’s rich in vitamin C, K and A, folate, calcium, iron and potassium. It also has a good amount of protein (for a vegetable) and is low in calories and high in fiber! Added bonus: it can be eaten raw or cooked.

What You Need For Roasted Broccoli

The ingredients needed for roasted broccoli are very minimal. Here’s what I recommend:

  • broccoli – fresh broccoli, washed, dried and chopped
  • olive or avocado oil – I’ve switched to avocado oil for roasting vegetables because it has a higher smoke point
  • sea salt
  • ground pepper
  • cayenne pepper or crushed red pepper – this is totally optional but I love a little spice
  • chopped or minced garlic – another optional add-in if you want more flavor

Mixing bowl with broccoli and chopped garlic,

How to Make Perfect Roasted Broccoli

Prep broccoli: Cut the broccoli florets from the thick stalks. Leave about an inch or two of stalk attached to the florets. Don’t toss the stems! Here are some suggestions for how to use broccoli stems.

Season: Coat the broccoli with oil in a large bowl or right on the baking sheet. Use you hands to make sure the oil is evenly distributed. Sprinkle on the salt and pepper and toss to combine. Add garlic and cayenne pepper, if using.

Sheet pan with roasted broccoli and garlic.

Bake: Put the broccoli on a baking sheet and bake at 425ºF for about 25-30 minutes. Make sure to put the broccoli in a single layer and don’t overcrowd it. If the florets are too close to one another the broccoli will steam and get mushy instead of crisp.

Enjoy: The broccoli is done when the tops of the broccoli are starting to brown a bit. I personally like my roasted broccoli even more brown then it looks in these photos, but I didn’t want to scare you away with charred broccoli.

Bowl with roasted broccoli topped with red pepper flakes.

Can You Roast Frozen Broccoli?

I often get asked if it’s okay to roast frozen broccoli and the answer is yes! Fresh broccoli is the best, but frozen broccoli roasts up quite nicely and there’s no need to thaw it! The roasting method is almost exactly the same, but here’s my full recipe for roasted frozen broccoli.

What to Serve With Roasted Broccoli

Honestly, this roasted broccoli can be paired with just about any protein option – beans, tofu, fish, eggs… the possibilities are endless! Here are some ideas:

More Roasted Veggie Recipes

If you make this roasted broccoli be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other readers!

Print
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Bowl with roasted broccoli topped with red pepper flakes.

Easy Roasted Broccoli


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2
  • Diet: Vegan

Description

Make broccoli taste delish with this simple roasted broccoli recipe. It’s quick, easy and packed with nutrients and flavor.


Ingredients

  • 1 large crown or 2 small crowns of broccoli, washed and trimmed
  • 1 Tablespoon olive or avocado oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1 Tablespoon chopped garlic (optional)
  • 1/2 teaspoon cayenne pepper (optional)

Instructions

  1. Preheat oven: Preheat oven to 400°F.
  2. Prep broccoli: Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Save the stalks for another use. See ideas here.
  3. Add oil: Coat broccoli florets with the oil in a large bowl or right on the baking sheet. You can use your hands to make sure the broccoli is well coated.
  4. Adding seasonings: Sprinkle on the salt, pepper, garlic and cayenne pepper (if using) and toss to coat.
  5. Roast: Put the broccoli on a rimmed baking sheet and place in the oven for about 25-30 minutes or until broccoli is cooked and the tops of the broccoli are a little brown.
  6. Serve: Serve immediately.
  7. Store: Leftovers can be stored in an airtight container in the fridge for 3-4 days. I don’t recommend freezing roasted broccoli.

Notes

  • Category: Side
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 165
  • Sugar: 5g
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 8g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: roasted broccoli

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    38 comments
    1. Cheri
      September 24, 2015 AT 8:43 pm

      I made this tonight, and I’m shocked to say it was AMAZING! I didn’t know that broccoli could be amazing. Thanks for the recipe!!!

      1. Brittany Mullins
        September 25, 2015 AT 6:02 pm

        Hooray. Roasting truly makes all veggies infinitely better!

    2. Susan Krueger Morrison
      May 12, 2015 AT 8:38 pm

      This recipe might be my new favorite side dish! So easy and super delicious!!!

      1. Brittany Mullins
        May 13, 2015 AT 12:09 am

        Yay! So glad that you like it, Susan.

    3. Steve Puu
      April 28, 2015 AT 11:16 pm

      I love roasted vegetables too. It is so delicious. Thank for sharing.. I’m going to try it now

    4. Sarah Jane @ The Fit Cookie
      April 26, 2015 AT 12:26 pm

      I love roasted vegetables, especially broccoli and asparagus. It’s one of my favorite ways to prepare veggies 🙂 I need to figure out how to roast small veggies on the grill this summer since my oven makes our kitchen really hot!

    5. Susan
      April 25, 2015 AT 9:48 am

      I am addicted already! I dip it in hummus or mix with chunks of avocado.

    6. Erin @ Her Heartland Soul
      April 24, 2015 AT 7:18 pm

      Yum! I love broccoli with cheese!

    7. Dixya @ Food, Pleasure, and Health
      April 24, 2015 AT 4:27 pm

      agreed!! roasted veggies are the best and this is only how i like broccoli generally.

    8. Millie | Add A Little
      April 24, 2015 AT 3:12 pm

      Roasted broccoli is like my addiction! So good with garlic!

    9. Strength and Sunshine
      April 24, 2015 AT 12:43 pm

      The joy of roasted veggies! But I’ve gotta say, my favorite way to eat broccoli is cooked and then eaten cold the next day from the fridge!

    10. Lauren @ The Bikini Experiment
      April 24, 2015 AT 12:25 pm

      I have a whole bunch of boccoli that needs to be cooked ASAP. Thanks for the recipe!

    11. Andrea
      September 28, 2012 AT 2:23 pm

      Hey! I just came across your blog this week and I am ADDICTED! I just started with January and and here I am in mid March already! Just wanted to let you know that my husband and I make this all the time & it is SUPER easy if done on the bbq. It cuts the time into a fraction as its usually 10 min to perfection!
      just an fyi 🙂

    12. Jami
      March 9, 2012 AT 5:02 pm

      I had a bunch of broccoli that I needed to use and was wondering what to do with it when I saw this recipe. It was my first time roasting veggies. The broccoli came out a little dry, so I’m thinking next time I should use a bit more oil and not cook it quite as long. It was still really tasty though. I’ll definitely be trying it again. Thanks for the recipe.

    13. Kristi
      March 7, 2012 AT 11:48 pm

      I’ve never roasted broc; we usually steam it. But I love, love roasted cauliflower, squash or Brussels sprouts. Yum.

    14. Alex
      March 7, 2012 AT 5:10 pm

      Thanks for the recipe, I made it yesterday afternoon with crushed red pepper instead of cayenne and did a little cheese on half and it was so good!!

    15. Kati Mora, MS, RD, Kellogg’s FiberPlus(R) Wellness Advocate
      March 7, 2012 AT 1:53 pm

      I love high fiber side dishes; especially when they’re so easy to whip to together! This looks great!

    16. Lauren
      March 7, 2012 AT 1:34 pm

      Roasted broccoli (alongside parsnips, brussels sprouts, sweet potato and asparagus) are my favorite! I make an entire baking sheet of veggies for dinner when I’m feeling lazy/need to get some greens!

    17. Valentina
      March 7, 2012 AT 1:16 pm

      I tried this roasted broccoli reciep last night, but I think I roasted them too much -.-‘ I’ll try again soon 😀
      A kiss from Italy 🙂

      1. Eating Bird Food
        March 7, 2012 AT 1:29 pm

        Oh no! Hopefully it doesn’t overcook next time.

    18. Sue Kauffman
      March 6, 2012 AT 9:08 pm

      I am definitely trying this one. I know I will love it

    19. Pure2raw twins
      March 6, 2012 AT 8:37 pm

      mmm love broccoli, just enjoyed a bunch tonight

    20. Tiffany
      March 6, 2012 AT 4:10 pm

      I just made this for lunch! It was great, even my grandmother loved it!! Thanks for sharing Brittany 🙂

      Hope you have a wonderful day

    21. ali janine @ This Ninja Eats Broccoli
      March 6, 2012 AT 2:10 pm

      This sounds like my kind of dish lol Definitely going to be giving this one a try 🙂

    22. Aylin @ Glow Kitchen
      March 6, 2012 AT 1:30 pm

      Broccoli is one of my favorites to roast–I love when the flower gets crispy but soft altogether!

    23. Dena @ 40 Fit in the Mitt
      March 6, 2012 AT 1:19 pm

      Roasting is my favorite way to enjoy veggies, it really keeps the flavor.

    24. Paige @ Healthy Hits the Spot
      March 6, 2012 AT 12:09 pm

      Yum! I had something similar yesterday! Just not roasted. Will have to try this! 🙂

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