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Roasted broccoli on a white plate.
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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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side
Cuisine: American
Keyword: roasted broccoli
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