Once you eat this Roasted Broccoli, you’ll never want it any other way! It’s so easy to make, crazy delicious, and goes great as a side dish with any meal.
It pairs perfectly with baked chicken breast, roast chicken, salisbury steak, meatloaf, or just about anything!
Best Roasted Broccoli Recipe
Hearing my kids say “please,” “thank you,” and “I love you” is music to my ears. Add “Mom, can you make roasted broccoli for dinner tonight?” to that list. Who would ever get tired of hearing that?! We affectionally refer to roasted broccoli as “broccoli crack” because it’s so addicting.
Know some kids (or even adults!) who don’t like broccoli? Roast some up and I bet you’ll convert them. You’ll end up with the best tasting side dish…and one that’s good for you. I often make some and eat it for lunch without anything else.
Ingredients Needed
This roasted broccoli recipe couldn’t be easier. You only need broccoli, olive oil, salt, and pepper. You could also sprinkle additional seasonings on your broccoli like thyme or oregano, or a generous helping of freshly grated Parmesan. But I love it simple. Roasting vegetables brings out the absolute best flavor – they really don’t need anything else.
How to Roast Broccoli
Roasting broccoli in the oven is so easy!
(Scroll below to the printable recipe card for details and measurements.)
- Cut up the head of broccoli. You want medium-sized uniform florets.
- Season. Scatter the florets on a baking sheet coated with cooking spray; drizzle with olive oil and season with salt and pepper, to taste. Gently toss to get all the florets evenly coated.
- Arrange in a single layer. Make sure the florets are in a single layer, laying flat.
- Bake. Bake at 425F for 15-17 minutes, or until tender, tossing halfway through. (Test with a fork – should be tender, but al dente. And lightly browned. Don’t worry if you see some charring – those pieces are the best!)
Tips for Success
Here are some tips for making the best oven roasted broccoli.
- Cut the florets into medium-sized florets. Too small and they’ll burn.
- Cut the florets into uniform pieces. Making sure they’ll all the same size, allows them to cook the same.
- Place them onto the baking sheet in a single layer. Vegetables let off moisture as they cook and if they’re piled on top of one another they will steam and not roast.
- What temperature to roast broccoli? High heat for a shorter period of time is best and will get you crispy outside bits and a firm (but tender) inside.
- Toss halfway through cooking. This allows the florets to roast evenly and brown on all sides.
- How long to roast broccoli? Roast until the broccoli is tender and slightly crisp, about 15 to 17 minutes. Don’t over-cook the florets or they’ll be mushy and fall apart. You want them to be al dente and nicely browned around the edges – the charred pieces are the most delish!
Proper Storage
Any leftover cooked broccoli should be stored in an airtight container in the refrigerator. It will keep for 3 to 5 days.
More Roasted Vegetables:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Best Roasted Broccoli
Ingredients
- 2 heads broccoli
- 3 tablespoons extra-virgin olive oil
- coarse salt , to taste
- freshly cracked pepper , to taste
Instructions
- Preheat oven to 425 degrees F. Lightly coat a large baking sheet with nonstick cooking spray.
- Cut the broccoli into uniform, medium-sized florets (make sure they're not too small or they'll burn.) Transfer to the baking sheet.
- Drizzle with the olive oil and season with salt and pepper, to taste. Gently toss to get all the florets evenly coated, then make sure they're all in a single layer, laying flat.
- Place into oven and bake for 15-17 minutes, or until tender, tossing halfway through. (Test with a fork – should be tender, but al dente. And lightly browned. Don’t worry if you see some charring – those pieces are the best!)
- Serve immediately and enjoy!
Easy, adaptable, and delish! I added a can of drained mushrooms and a half of an onion to the gravy. My husband raved about how good it was!
BEST way to prepare broccoli! Perfect combination of flavors, and healthy. I’ve done it the same in a fry pan if I’m not needing the oven or don’t have as much time. Char briefly, add a few Tbls of water and put on a lid for a few minutes till slightly al dente. Remove the lid and continue charring and the water will evaporate. Not as good as roasted, but better than steamed!
I love roasted broccoli and any veggie roasted. I made this in my air fryer so as not to turn on oven (I reside in Tx and it’s oppressive heat right now). Was awesome as usual!
This roasted broccoli was so easy and delicious. It turned out better than I imagined and will definitely be making it again.
Best broccoli ever! I love your recipes! Thank you for sharing them.
I made this last night (as an accompaniment — along with my own recipe for Mashed Potatoes — to your Salisbury Steak recipe. I used Frozen Spears, cut them into thirds and seasoned them with sprinklings of Garlic Powder, Onion Powder and Parmesan Cheese. No surprise: a MAJOR family “hit”. Now I am not at all “new” to cooking. Nor to cooking Broccoli. But, truth? This is one of the better, if not the BEST, Broccoli side I’ve ever served, .