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.

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

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.

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.

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:

• Teriyaki Tempeh and Broccoli
• Broccoli Avocado Tuna Bowl
• Roasted Broccoli Quinoa Salad
• Teriyaki Salmon with Broccoli and Rice
• Healthy Sheet Pan Chicken Sausage and Roasted Veggies

More Roasted Veggie Recipes

• Roasted Root Vegetables
• Roasted Carrots
• Roasted Sweet Potatoes
• Roasted Acorn Squash
• Roasted Delicata Squash
• Roasted Asparagus

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 Roasted Broccoli

Brittany Mullins

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

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Prep Time 10 mins

Cook Time 30 mins

Course Side

Cuisine American

Servings 2

Calories 165 kcal

Ingredients

  

1x2x3x

• 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

 

• 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.

Notes

• Got frozen broccoli? Try my roasted frozen broccoli recipe.

Nutrition

Serving: 1/2 of recipeCalories: 165kcalCarbohydrates: 20gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gFiber: 8gSugar: 5g

Keyword roasted broccoli

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