Oven Roasted Broccoli

This quick and easy oven-roasted broccoli is the perfect veggie side dish! Broccoli florets are roasted at a high temperature to give them a light char that brings out their natural sweetness.

Roasted broccoli florets are a perfect quick side dish! Roasted broccoli is versatile, flavorful, and super easy to make. This is one of our favorite ways to cook broccoli.

It’s a go-to weeknight side for us during fall and winter. It’s a great way to get in veggies in a cozy and comforting way while keeping things light. Roasted broccoli pairs well with just about any pasta or Italian main dish. It also goes well with comfort food and as part of the classic meat, starch, and veggie plate.

I also love making roasted broccoli as a component of hearty fall salads and grain bowls. The leftovers make a tasty part of a cold lunch that can be packed for work.

Ingredients

Fresh broccoli crowns or a bag of fresh broccoli florets. I’ve tried many times to use frozen broccoli to make roasted broccoli. It’s just not great.  Frozen broccoli florets are too watery to get that perfect lightly charred Maillard reaction. The cell membranes of the broccoli break down during freezing and thawing. I believe this technique is best reserved for fresh broccoli. Save time using a 12-ounce bag of washed broccoli florets.

Avocado oil or canola oil coats the broccoli and helps it get crispy. I like avocado oil for a dose of good fats. Use oil with a high smoke point because we’re roasting at a high temperature.

Salt & pepper season the broccoli and enhance its flavor.

Optional toppings 

• Freshly grated parmesan
• Lemon juice
• Chili flakes

Instructions

Go ahead and preheat your oven to 500℉.

Then, cut the broccoli into florets. Remove the large, tough stems. Cut the florets into long pieces. Cut any large florets in half lenthwise.

Then, pour the oil, salt, and pepper into a large mixing bowl. Add the florets and toss to coat.

Spread the broccoli in a single layer on a heavy duty baking sheet.

Then, roast at 500℉ for 10-12 minutes. Stir it half way through.

They florets should be tender but not mushy and have a light char.

Serve immediately or toss them with lemon juice, parmesan cheese, and chili flakes before serving.

Storage

Store leftovers in the refrigerator for up to 4 days.

Serving Tips

Roasted broccoli is a perfect side dish. It only takes 15 minutes, so you can make a batch on even the busiest nights. I love that this versatile side dish pairs well with different types of cuisine.

It’s perfect to make during the fall and winter when fresh broccoli is at its peak. Try roasted broccoli when you want a side of veggies and don’t know what to serve.

If you want to double the recipe, use 2 sheet pans. Don’t crowd the pan.

• The leftovers are tasty cold in salads or grain bowls.
• Make a patch to pair with chicken spaghetti or tuna pesto pasta. It’s a great way to add veggies to starch-heavy dishes.
• Add it to your rotation of side dishes for simple meals. It fits right into formulaic dinners like the classic meat, starch, and vegetable dinner or the meat and three. 
• It’s also perfect for a Southern-style veggie plate with pinto beans and cornbread.

Related Recipes

• Sweet and Crunchy Broccoli Salad
• Shaved Brussels Sprouts Salad

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