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This fast, easy Roasted Broccoli recipe is one of our favorite side dishes, especially with a sprinkle of Parmesan cheese and a squeeze of fresh lemon. Prediction: You’ll routinely, willingly, and with gusto inhale an entire pan of crispy oven-roasted broccoli like candy!

oven roasted broccoli in a bowl

Why You’ll Love This Oven-Roasted Broccoli Recipe

  • Crispy, Caramelized Deliciousness. Crispy outside and tender inside with savory and sweet notes, roasted broccoli will turn even the most ardent vegetable haters into believers! Roasted vegetables like Roasted Spaghetti Squash, Roasted Cauliflower, Roasted Carrots, and even Roasted Beets will win over any critics.
  • Easy to Make. Thanks to my easy chopping method, this is the best roasted broccoli recipe when you don’t have a lot of time for prep!
  • Goes with Anything. From Baked Chicken Breast, to Blackened Salmon, to Lemon Pasta, roast broccoli pairs well with any of your favorite mains. Of all the Oven Roasted Vegetables out there, oven-roasted broccoli is definitely one of the most versatile.
  • Delicious Leftovers. Roasted broccoli is delicious leftover and will pair well with meals all week long. Re-crisp in the oven, then add to salads, pastas, and more!
the best roasted broccoli 425 on a sheet pan

5 Star Review

“Not a broccoli fan…or wasn’t until a few minutes ago. Delicious! Had to make myself stop eating so I can try it tomorrow warmed up.”

— Penny —

How to Make Roasted Broccoli

The Ingredients

  • Broccoli. The star of the show! Don’t miss these other top-rated broccoli recipes like Sautéed Broccoli and Grilled Broccoli.
  • Red Pepper Flakes. An optional addition that gives the roasted broccoli just the right kick of heat.
  • Optional Toppings. Parmesan cheese and a squeeze of lemon are our go-tos.

The Directions

Broccoli stems being chopped
  1. Prepare. Cut away the outer layer of the broccoli stem and discard. Slice the inner portion into rectangular-shaped pieces. Cut the crowns into large, flat florets.
Seasoned broccoli on a sheet pan with olive oil
  1. Season. Toss the broccoli pieces with oil, sugar, and spices.
Raw broccoli on a sheet pan
  1. Arrange. Place the broccoli in an even layer on a baking sheet. Give them lots of room!
  2. Cook. Roast broccoli for 20 to 30 minutes at 425 degrees F until crisp-tender. Flip the broccoli pieces and rotate the pan partway through. ENJOY!

Recipe Variations

  • Garlic. For roasted broccoli with garlic, add 1 teaspoon of garlic powder to the broccoli with the other spices or toss with peeled, smashed garlic cloves and roast as directed. (This is also my favorite way to serve Roasted Broccolini!)
  • Cheese. In the final few minutes of roasting, sprinkle grated cheese (cheddar would be tasty) over the top of the broccoli. It will melt into gooey perfection!
  • Herbs. Try finishing oven-roasted broccoli with finely chopped parsley, thyme, basil, or rosemary.
  • Everything Roasted Broccoli. Finish off your roasted broccoli with an everything bagel seasoning (like Trader Joe’s Everything But the Bagel seasoning).
  • Soy Sauce. Drizzle roasted broccoli with a bit of soy sauce and sprinkle with sesame seeds. You could also roast the broccoli in sesame oil rather than olive oil for more Asian flavor.
  • Add More Veggies. Combine the broccoli with other vegetables that roast in a similar amount of time for a colorful mix of veggies (this Roasted Broccoli and Carrots is a favorite).
  • Air Fryer Roasted Broccoli. To make broccoli in the air fryer, check out my Air Fryer Broccoli recipe.
  • Roasted Frozen Broccoli. No fresh broccoli on hand? Don’t worry. You can learn how to make Roasted Frozen Broccoli in this post.

Storage Tips

  • To Store. Refrigerate leftover broccoli in an airtight container for up to 4 days.
  • To Reheat. Rewarm broccoli on a baking sheet in the oven at 350 degrees F. I do not recommend reheating roasted broccoli in the microwave, if possible, as it will become mushy. The oven will give you great results.

Leftover Ideas

Toss leftovers into your favorite stir fry (like Beef Lo Mein), pasta (like Adult Mac and Cheese), or power bowl (like Whole30 Vegetarian Power Bowls).

We also like roasted broccoli on pizza! (Try Whole Wheat Pizza Dough, English Muffin Pizza, or Naan Pizza.)

The best roasted broccoli in the oven

What to Serve with Roasted Broccoli

Roasted vegetables in the oven on a sheet pan

Tips and Tricks

  • Cut the Broccoli Florets Large. The larger the pieces of roasted broccoli you cut, the more surface area you have for caramelization. The ideal size for broccoli florets is about 1 ½ to 2-inches wide at the top and 1/2 to 3/4-inch thick. The larger pieces do take longer to roast, but the trade-off of a fully caramelized inside and crispy outside floret is well worth it.
  • Don’t Skimp on the Oil. The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are also quick to burn. Make sure the florets are well-coated with olive oil to keep this from happening.
  • Don’t Crowd the Pan. If the florets are too close, they will steam instead of roast. If your roasted broccoli comes out mushy, it is likely the pieces were too close together. Give it room for the air to circulate!
  • Don’t Throw Away Those Broccoli Stems. Broccoli stems are delicious when roasted too. While the outsides of the broccoli stems are bitter, the inner core is delicious. It rivals the florets. Simply cut away the outside of the stems, then slice the inside part of the core into pieces and roast it right along with the florets.
Crispy roasted broccoli on a sheet pan

Roasted Broccoli

4.96 from 113 votes
The best crispy oven roasted broccoli recipe. Top with Parmesan and lemon or keep it simple for a fast, easy side that goes with anything!

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Servings: 4 servings



  • Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper or aluminum foil. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
  • Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about 1/4 inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem’s core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and 1/2-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
  • Cut the crowns into large, flat florets. If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems.
  • Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
  • Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
  • Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans’ positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.



  • TO STORE: Refrigerate leftover broccoli in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm broccoli on a baking sheet in the oven at 350 degrees F. 


Serving: 1(of 4)Calories: 146kcalCarbohydrates: 13gProtein: 6gFat: 9gSaturated Fat: 1gPotassium: 624mgFiber: 5gSugar: 4gVitamin A: 1229IUVitamin C: 176mgCalcium: 93mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I wasn’t much of a Broccoli eater and usually just grabbed the frozen one when we did eat it. This Broccoli has totally changed my opinion! What an awesome flavor combination! We now have this at least once a week! My husband and I eat almost the whole batch in one sitting, it is just that good.5 stars

  2. This has become THE holiday green vegetable in my family. The kids are the ones that ask for it! It is also on a regular rotation throughout the year. I grew up having steamed broccoli. My mother never prepared it any other way and it wasn’t until I tried your recipe that I realized how wonderful broccoli could be.5 stars

  3. So good and so simple! I didn’t have fresh broccoli, just frozen from the garden so I thawed that and dried really well and it worked great!5 stars

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