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!

Oven roasted broccoli florets on a plate with serving fork

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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 ★★★★★

Roasted Broccoli on a plate garnished with parmesan cheese

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.
Raw broccoli florets with oil, garlic and seasonings in ramekins on a baking sheet.

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 ★★★★★

How to Roast Broccoli step by step before and after baking

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:

Broccoli florets oven roasted on a baking sheet.

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

5 from 136 votes
Oven Roasted Broccoli served on white plate with parmesan cheese
The easiest Roasted Broccoli Recipe. I love to roast until they are crisp-tender and golden brown at the edges, then sprinkle on parmesan cheese to serve. This easy and excellent broccoli side dish pairs well with just about anything main course, pasta, potatoes, or grains.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients 

Servings: 4 servings
  • 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.

Notes

*Rinse the broccoli under cold running water then pat dry thoroughly to help it crisp up in the oven.
*To use the stems – You can roast the broccoli stem as well, just be sure to use a vegetable peeler to remove the fibrous outer layer on the stem first, or it will be too tough to chew. Chop the stem into bite-size pieces.

Nutrition Per Serving

4g Serving154kcal Calories12g Carbs5g Protein11g Fat2g Saturated Fat1g Polyunsaturated Fat8g Monounsaturated Fat347mg Sodium548mg Potassium5g Fiber3g Sugar1061IU Vitamin A152mg Vitamin C85mg Calcium1mg Iron
Nutrition Facts
Roasted Broccoli Recipe
Serving Size
 
4 g
Amount per Serving
Calories
154
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Sodium
 
347
mg
15
%
Potassium
 
548
mg
16
%
Carbohydrates
 
12
g
4
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
1061
IU
21
%
Vitamin C
 
152
mg
184
%
Calcium
 
85
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Baked Broccoli, Oven-Roasted Broccoli, Roasted Broccoli
Skill Level: Easy
Cost to Make: $
Calories: 154
Natasha's Kitchen Cookbook

More Recipes with Broccoli

5 from 136 votes (113 ratings without comment)

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Recipe Rating




Comments

  • Jessica
    April 8, 2025

    My Husband has to eat low carbs and sugars also minimal salt, so I am always looking for ways to spice up lunch and dinner for him. We both absolutely love this. Also very simple to make. It is still great the next day! Thank you.

    Reply

  • Jackie Bal
    March 20, 2025

    I absolutely love these. Healthy and delicious!

    Reply

  • Michelle
    March 7, 2025

    I love this recipe I’m glad I found it. It was very easy to make too.

    Reply

  • michelle kenny
    February 9, 2025

    my family loves with coconut oil, fresh pressed garlic chunks with my secret…… Everything bagel spice and salt!! yall should try it!!

    Reply

  • Nikki Taddeo
    February 7, 2025

    Great recipe ! Yumm. Love all your recipes.

    Reply

    • NatashasKitchen.com
      February 7, 2025

      Thank you, Nikki!

      Reply

  • Bridget
    August 12, 2024

    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!

    Reply

  • Monica O'Donnell
    May 6, 2024

    Has anyone tried this successfully in an air fryer and at what settings?

    Reply

    • NatashasKitchen.com
      May 6, 2024

      Hi Monica! I searched through the comments but I don’t see that anyone was left any feedback regarding using an air fryer for this recipe.
      If you experiment, let us know how it turns out.

      Reply

  • Kristine
    March 23, 2024

    I accidentally overbaked this and it was still delicious! I devoured almost all of it in one sitting! I will definitely be making this again. Very easy and healthy!

    Reply

  • KayL
    March 19, 2024

    Such a simple, delicious recipe that’s packed with flavour. Thanks for sharing it with us! 🇬🇪

    Reply

  • Tova
    February 18, 2024

    I’m very happy to see you including the usually neglected broccoli stalks, but why try to toss the Florets with oil and spices on a parchment paper lined baking sheet!?! Why not do the tossing in a bowl? Much neater and more evenly coated and seasoned!

    Reply

    • NatashasKitchen.com
      February 19, 2024

      Hi Tova! That would work too. It just saves time and fewer dishes to clean.

      Reply

      • Tom Arnold
        March 19, 2024

        I throw everything into a ziploc and toss it in there. No extra dishes and easier to do.

        Reply

        • Leslie
          April 1, 2024

          That’s the method I used! So simple and easy! Clean up was super fast and I was able to keep my food prep mission easy.

          Reply

        • Jules
          February 15, 2025

          bowl is better – plastic is poison, especially when dumped in a landfill.

          Reply

  • Sergio Labra
    January 4, 2024

    Made it with lime-and-ancho-chile-seasoning and sliced almonds. Never knew broccoli could be this tasty!

    Reply

    • Natasha's Kitchen
      January 5, 2024

      So glad you enjoyed it!

      Reply

  • Serena Gayles
    December 11, 2023

    My son loves this receipe. He can not get enough. I have to add the fresh garlic halfway through as I am not a fan of the full roasted garlic flavor.

    Reply

    • NatashasKitchen.com
      December 11, 2023

      Hi Serena! I’m so glad he’s loving the recipe!

      Reply

  • Shirley
    November 13, 2023

    Does anyone know how much garlic powder? I don’t have garlic so I have to use powder and I cannot figure out how much. Thank you!

    Reply

    • Natashas Kitchen
      November 13, 2023

      Hi Shirly, if you have pure garlic powder then it’s pretty easy to substitute it for fresh cloves. One clove of garlic equals about 1/8th of a teaspoon of garlic powder – not much, so it’s worth starting small and tasting as you go!

      Reply

  • Donna
    September 25, 2023

    Looks delicious but only 4 grams is 154 calories????? That means 1 ounce of cooked broccoli is 1078 calories!?

    Reply

    • Natasha
      September 28, 2023

      HI Donna, there are 4 servings in this recipe (we didn’t measure it in grams) and each serving is 154 calories.

      Reply

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