Roasted Broccoli


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

Easy Roasted Broccoli

4 from 4 votes
Make broccoli taste delish with this simple roasted broccoli recipe. It’s quick, easy and packed with nutrients and flavor.
Bowl with roasted broccoli topped with red pepper flakes.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2


  • 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


  • Preheat oven: Preheat oven to 400°F.
  • 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.
  • 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.
  • Adding seasonings: Sprinkle on the salt, pepper, garlic and cayenne pepper (if using) and toss to coat.
  • 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.
  • Serve: Serve immediately.
  • Store: Leftovers can be stored in an airtight container in the fridge for 3-4 days. I don’t recommend freezing roasted broccoli.



Serving: 1/2 of recipe Calories: 165kcal Carbohydrates: 20g Protein: 9g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 6g Fiber: 8g Sugar: 5g
Course: Side
Cuisine: American
Keyword: roasted broccoli


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Recipe Rating

    1. Oscar
      June 17, 2021 AT 6:46 am

      4 stars
      Great dish, great recipe. I often cook this. First, I steam for 5-10minutes then bake it like yours (I like it very crispy brown as well). I add the sauce at the end.. chopped thinly birds eye fresh chilli, crushed garlic, and lemon juice.

      1. Brittany Mullins
        June 17, 2021 AT 10:18 am

        I’m so glad you enjoyed this roasted broccoli recipe, Oscar! Thanks for trying it and coming back to leave a review. I really appreciate it!

    2. 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!

    3. 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.

    4. 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

    5. 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!

Parchment paper lined with protein balls.


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