Roasted Broccoli



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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 400ºF 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

4 from 4 votes

Easy Roasted Broccoli

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

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. 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. 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!

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