This is the easiest Oven-Roasted Broccoli recipe with crisp golden edges, a tender center and it’s perfectly seasoned. Roasted Broccoli can be served as a side to just about any main course. I love to serve this topped with freshly grated parmesan cheese, but I’ve included plenty of variations to keep your broccoli game exciting!
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Easy Roasted Broccoli
Funny, when I asked you all what kinds of recipes you wanted more of, you said easy side dishes! As a Mom, I’m the same way. I’m always trying to find easy ways to add more nutritious veggie recipes to our menus that my kids will actually love, and this Roasted Broccoli is a home run!
We love simple roasted vegetable recipes from Roasted Cauliflower to Roasted Carrots, Baked Asparagus, and, of course, crispy Roasted Potatoes. Roasted veggies make for an easy dinner side dish; just toss them together with some seasonings, and the oven will do the rest.
I developed this recipe to be super versatile – you can change the seasonings or add-ins for different flavor profiles (see variations and ideas below). My favorite topping here is parmesan and you should know that if you add parmesan, your side dish might get eaten before you can get it to the table! My kids are always walking by and sneaking their samples. They also love it dipped into Homemade Ranch.
Helpful Reader Review
“Delicious! I left off the parmesan cheese but it was still delicious. I had seconds, I never get seconds of broccoli. Thank you for sharing!” – Bridget ★★★★★
Ingredients for Roasted Broccoli
The ingredients for roasted broccoli basics you likely already have on hand.
- Broccoli – Fresh broccoli is best for this recipe. I cut it to medium florets and also like to peel and chop the stems (they taste just as good!). Make sure to rinse the broccoli thoroughly under cold running water, then pat dry to help it brown and crisp.
- Oil – Though we used olive oil for the recipe, you can substitute it for your favorite oil on hand. Avocado oil or even vegetable oil will work just fine.
- Seasoning – We kept the seasoning to just the classic salt and pepper. Don’t be shy with the salt. Broccoli loves salt and you can also add more to taste after it’s roasted.
- Garlic – Though we love freshly minced garlic with broccoli, you can easily substitute for garlic powder or opt out of the garlic completely. If you don’t want the garlic crispy, add it halfway through cooking instead of at the beginning.
Don’t Toss the Broccoli Stems!
You can also roast the stem of the broccoli head, but be sure to use a vegetable peeler to remove the tough, fibrous outer layer on the broccoli stem, which can be tough to chew. Once the stem is peeled, cut it into bite-sized pieces and toss it in with the rest of the broccoli.
How to Roast Broccoli
The oven-baked broccoli is best when enjoyed right out of the oven, so plan on having your entree ready to be served.
- Prep – Preheat the oven and line a rimmed baking sheet with parchment paper.
- Cut broccoli – into even-sized medium florets.
- Season – Toss the broccoli together with oil, garlic, salt and pepper.
- Roast broccoli to your desired doneness.
Helpful Reader Review
“I throw everything into a ziploc and toss it in there. No extra dishes and easier to do.” – Tom ★★★★★
Variations for Roasted Broccoli
This classic roasted broccoli recipe is delicious as is, but there are so many ways to change it up:
- Everything Bagel Seasoning – sprinkle it on at the end for extra crunch and flavor.
- Almond – toast almonds in a skillet and use as garnish
- Lemon – Squeeze fresh lemon juice over roasted broccoli before serving.
- Cheese – Add freshly grated parmesan over hot broccoli.
- Bacon – toss chopped raw bacon with broccoli before roasting so it crisps up nicely.
- Spice – For extra heat, add some red pepper flakes to broccoli when roasting.
- Balsamic – Drizzle with our Balsamic Glaze after roasting.
Serve Broccoli With
Broccoli has always been a popular healthy side dish that pairs well with so many main dishes and grains. Here are our favorite pairings:
- Protein: Pan-seared Steak, Baked Chicken Breast, Pot Roast, Meatloaf – literally nearly any protein pairs well.
- Pasta: great with casseroles such as Lasagna, Baked Mac and Cheese, Goulash, Baked Ziti, or with Gnocchi
- Grains: Rissoto, Cooked White Rice, Instant Pot Chicken and Rice, Cilantro Lime Rice
- Potatoes: Amazing with Creamy Mashed Potatoes, Boiled Potatoes or Air Fryer Roasted Potatoes
Make-Ahead and Storage Tips
You’ll want to enjoy the roasted broccoli warm for the best results, but leftovers also keep well.
- Prep-Ahead: You can pre-chop and measure out the seasonings and oil ahead of time. Just before baking, toss it all together and put it in the oven.
- Refrigerate: Once the broccoli has cooled to room temperature, transfer to an airtight container and refrigerate for 2-3 days.
- Freeze: Transfer cooked and cooled broccoli to a freezer-safe bag or container for up to 3 months.
Roasted Broccoli Recipe
Ingredients
- 1 1/2 pounds broccoli (1 head), cut into medium florets*
- 3 Tbsp olive oil
- 3 garlic cloves, minced, or 1/2 tsp garlic powder
- 1/2 tsp fine sea salt, or more to taste
- ¼ tsp pepper, or to taste
- 2 Tbsp freshly grated parmesan, to serve, optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- On the prepared baking sheet, toss the broccoli florets with the oil, garlic, salt, and pepper.
- Spread the broccoli in a single layer and roast in the oven until the edges are golden and lightly browned and the stems are crisp-tender, about 14-18 minutes.
- Sprinkle with freshly grated parmesan if using and serve right away.