Easy and Healthy Roasted Broccoli

I have an oldie but goodie recipe for you today. It’s one of my favorite side dishes of all time… roasted broccoli! If you’re still steaming your broccoli, you’re totally missing out! I love roasted veggies because magic happens in the oven and the natural flavors and sweetness in the veggies are more prevalent. et me introduce you to the best way to eat broccoli.

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, is low and calories and high in fiber! It can be eaten raw or cooked.

Easy Roasted Broccoli

What You Need

  • broccoli
  • olive oil
  • sea salt
  • ground pepper
  • cayenne pepper (optional)

How to Make Perfect Roasted Broccoli

STEP 1: Preheat the oven to 425ºF.

STEP 2: Cut the broccoli florets from the thick stalks. Leave about an inch or two of stalk attached to the florets and use the rest of the stalk in one of these ways!

STEP 3: Coat the broccoli with olive oil in a large bowl or on a cookie sheet. Use you hands to make sure the oil is well coated on the broccoli. Sprinkle on the salt and pepper and mix well.

STEP 4: Put the broccoli on a baking sheet and bake for about 25-30 minutes. The broccoli is done when the top of the broccoli is a little browned.

Easy Roasted Broccoli

What to Serve it With

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

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!


Easy and Healthy Roasted Broccoli


This roasted broccoli with a olive oil, sea salt, pepper and cayenne is absolutely delicious and packed with nutrients.


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


  1. Preheat oven to 425° F.
  2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks.
  3. Coat broccoli with the olive oil in a large bowl or on a cookie sheet. You can use your hands to make sure the oil is well coated on the broccoli.
  4. Sprinkle on the salt and pepper and mix well.
  5. Put the broccoli on a baking sheet/cookie sheet and put it in the oven for about 25-30 minutes. Once the tops of the broccoli are a little brown you’ll know it’s done.


  • 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

Leave a Comment

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  1. 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!!!

  2. 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!

  3. 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 🙂

  4. 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.

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

  6. 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!!

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

  8. 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!

  9. 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 🙂

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

    Hope you have a wonderful day

  11. Broccoli is seriously one of my favorite vegetables. I love it with a little brown sugar and parmesan cheese. SO freaking good. I usually either steam mine, or stir fry it. I should totally try roasting it!

    See you tonight!!!!!!!

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