Roasted Broccoli



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Make roasted broccoli that’s perfectly crisp and tender every time with this simple recipe. Broccoli florets are tossed in oil, garlic and spices for a delicious and healthy side dish.

Love broccoli? You have to try my classic broccoli salad, my air fryer broccoli and this healthy broccoli cheddar soup.

If you’re still steaming broccoli, you’re totally missing out. Roasted broccoli is where it’s at! The broccoli comes out crispy, tender and absolutely delicious. I’m not kidding, I could totally eat a whole plate of this broccoli to myself.

Roasted broccoli on a white plate.

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.

Roasted Broccoli Ingredients

Ingredients measured out to make Roasted Broccoli: olive oil, broccoli, salt and pepper.

The ingredients needed for roasted broccoli are very minimal. Here’s what you need:

  • broccoli – you’ll need 1 large crown or 2 small crowns, about 4 cups of fresh broccoli for this recipe.
  • olive or avocado oil – I’ve switched to avocado oil for roasting vegetables because it has a higher smoke point, but olive oil or really any oil of choice will work just fine.
  • sea salt and ground black pepper – two essential seasonings!
  • optional mix-in’s – I usually add chopped or minced garlic and cayenne pepper for some spice.
Roasted broccoli on a baking sheet.

How to Roast Broccoli

Roasted broccoli is so easy to make. Just chop, season and roast!

Step 1: Cut the broccoli into small-medium sized florets, leaving about an inch or two of the stalk attached to the florets. Add the florets to a large bowl with oil, salt, pepper, garlic and cayenne pepper, if using. Toss to combine, making sure the oil is evenly distributed.

Photo of broccoli cut into pieces, and photo of broccoli in a bowl tossed with oil and seasoning.

Step 2: Place the broccoli on a baking sheet in a single layer and bake at 400ºF for about 25-30 minutes. The broccoli is done when the tops of the broccoli are starting to brown a bit.

Side by side photos of broccoli on a sheet pan, before and after being roasted.

Tips For Making Perfectly Roasted Broccoli

  • Wash and dry well: Before you cut your broccoli, be sure to wash it and dry it well with a towel or paper towel. If the broccoli is too wet it won’t crisp up as nicely in the oven.
  • Cut even pieces: Make sure to cut all your broccoli florets close to the same size to ensure they cook evenly.
  • Don’t toss the stems: When cutting your broccoli, don’t toss the stems! Here are some suggestions for how to use broccoli stems.
  • Don’t crowd the pan: Make sure to put the broccoli in a single layer on your baking sheet and don’t overcrowd it. If the florets are too close to one another the broccoli will steam and get mushy instead of crisp.
  • Buy pre-cut broccoli: To save time on chopping you can grab a bag of pre-cut and pre-washed broccoli from the store.
Roasted broccoli on a baking sheet.

Roasted Broccoli Variations

This recipe is super simple and results in perfectly tender and crisp broccoli every time, but you can definitely have fun and mix up the seasonings! Here are some ideas:

  • Cheese: Add a sprinkle of fresh grated parmesan cheese or cheese of choice immediately when you take the broccoli out from the oven so it melts and gets nice and cheesy. You can also pop the broccoli back in the oven for a few minutes with the cheese to crisp it up.
  • Spicy: Add some cayenne pepper or red pepper flakes to add some spice.
  • Nuts: For some crunch add some chopped almonds or sunflower seeds right before serving.
  • Balsamic: Simply drizzle some balsamic vinegar after cooking for an extra boost of flavor.
  • Lemon: Squeeze fresh lemon juice over the broccoli right before serving for a touch of citrus.
  • Sauce: Drizzle this tahini sauce or peanut dressing over the broccoli before serving.
Roasted broccoli on a white plate with a serving spoon.

How to Serve Roasted Broccoli

Roasted broccoli on a white plate with a serving spoon.

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.

How to Store Leftovers

If you want to meal prep roasted broccoli you can make a big batch and store leftovers in an airtight container in the refrigerator for 3-4 days. They’ll still taste delicious, but will probably loose that crispy crunch.

To reheat, just place them in the oven or air fryer in a single layer and cook at 350°F for until warm. You can also reheat them in the microwave. Just note that the broccoli will get soft if you reheat it in the microwave.

More Roasted Veggie Recipes

Be sure to check out my full collection of healthy side dishes here on EBF.

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4 from 4 votes

Easy Roasted Broccoli

Make roasted broccoli that's perfectly crisp and tender every time with this simple recipe. Broccoli florets are tossed in oil, garlic and spices for a delicious and healthy side dish.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2


  • 1 large crown or 2 small crowns of broccoli, about 4 cups, washed and dried
  • 1 Tablespoon olive or avocado oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 Tablespoon chopped garlic, optional
  • ½ teaspoon cayenne pepper, optional


  • Preheat oven to 400°F.
  • 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.
    Broccoli florets being cut on a wooden cutting board.
  • 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. Sprinkle on the salt, pepper, garlic and cayenne pepper (if using) and toss to coat.
    Raw broccoli florets in a mixing bowl with oil and seasoning.
  • 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.
    Roasted broccoli on a baking sheet.
  • Serve immediately.
  • 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: 123kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1180mg | Potassium: 15mg | Fiber: 4g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side
Cuisine: American
Keyword: roasted broccoli
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 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. 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. 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!!!

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