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!
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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! Like Roasted Cauliflower, Roasted Carrots, and even Roasted Beets, it 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. Roasted 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!
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
- 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.
- Season. Toss the broccoli pieces with oil, sugar, and spices.
- Arrange. Place the broccoli in an even layer on a baking sheet. Give them lots of room!
- 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. 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 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.
Leftover Ideas
Toss leftovers into your favorite pasta (like Adult Mac and Cheese) or add it to your next Naan Pizza. It’s also great added to salads!
What to Serve with Roasted Broccoli
- Salmon. For a healthy, nutrient-dense meal, serve salmon and broccoli. Try Baked Salmon or Cedar Planked Salmon.
- Shrimp. Garlic Butter Shrimp and Baked Shrimp Scampi are stellar with broccoli.
- Chicken. For a kid-friendly dinner, serve chicken and broccoli. Try Baked Chicken Parmesan or Air Fryer Chicken Tenders.
- Meat. Classic, hearty proteins like Air Fryer Steak and Crockpot Pork Chops are scrumptious with broccoli.
Tips and Tricks
- Cut the Broccoli Florets Large. The larger the pieces of 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.
Roasted Broccoli
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 servings
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!
email me the recipe!
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Ingredients
- 1 large head of broccoli about 1 3/4 pounds or 2 small broccoli crowns
- 2 ½ tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon granulated sugar
- ¼ teaspoon ground black pepper
- Pinch red pepper flakes optional
- Toppings of choice: Parmesan balsamic glaze, or a squeeze of lemon
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1(of 4)Calories: 146kcalCarbohydrates: 13gProtein: 6gFat: 9gSaturated Fat: 1gPotassium: 624mgFiber: 5gSugar: 4gVitamin A: 1229IUVitamin C: 176mgCalcium: 93mgIron: 1mg
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Would you be able to use an air fryer with this recipe?
Hi Pat! I’ve never tried it in an air fryer myself, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!
This is amazing!! I’ve never roasted broccoli stems before and I think we liked them even more than the florets. Thanks for the tips.
I’m so happy that you enjoyed the recipe, Joann! Thank you for sharing this kind 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. Thank you!
I’m so happy that you enjoyed the recipe, Penny! Thank you for sharing this kind review!
This recipe makes perfect roasted broccoli every time and is my go to! Highly recommend with your next meal!
I’m so happy that you’ve enjoyed it, Crystal! Thank you for sharing this kind review!
I absolutely love this recipe! I’ve made it three times in the last month and I just want to eat it all right out of the oven 🤣 thank you, Erin.
I’m so happy that you’ve enjoyed it, Cristina! Thank you for sharing this kind review!
Love this version of roasted broccoli! So good! Will be using this version more often!!
Hi Melissa! So glad you enjoyed these! Thank you for this kind review!
I learned a lot from this post, thank you so much!
So glad Kate!
Easy and delicious! Come together quickly and perfect recipe for weekday rotation! Thanks Erin!
Hi Claudia! So glad you enjoyed the recipe! Thank you for this kind review!
This is delicious! I had it for a snack. It’s good dipped in ranch dressing, but it’s great on its own. Very healthy too! Thanks for the recipe.
I’m so happy that you enjoyed it, Cathy! Thank you for sharing this kind review!
If you have a bag of just broccoli florets do you cut them in half down the middle to get more “surface” space down in the roasting pan?
Hi Cheryl, It would’t be necessary to cut them, but you could. I’d watch the timing on them. Hope you enjoy it!
Can You cook from frozen broccoli or does it have to be thawed?
Hi Tammy! You can cook from frozen. here is the recipe for that: https://www.wellplated.com/roasted-frozen-broccoli/ Hope you enjoy it!
Thanks Erin, will try it!
Delicious! Easy to make, my new favorite way to eat broccoli! Can’t say enough good things about it.
Hi Teresa! So glad you enjoyed the recipe! Thank you for this kind review!
Tasted delicious but house smelled awful for hours! My broccoli was fresh … any tips?
Hi Amanda! So glad you enjoyed it! Maybe open a window while cooking them. I don’t really have any tips on removing smells. SORRY!
Easy, fast, delicious
Hi Helene! So glad you enjoyed the recipe! Thank you for this kind review!
This was a simple but delicious side dish. It was delicious with broccoli and I am excited to try it with other veggies too. Don’t skip the red pepper flakes…just the right hint of heat adds a lot to the flavor. My family loved it.
Hi Cindy! So glad you enjoyed the recipe! Thank you for this kind review!
When reheating in the oven, how long do you leave it in?
Hi Laura! It should take only a few minutes, just until they are warm enough for you to eat. Enjoy!
Came out gross but admittedly I am not good at cooking. I read through everything and followed the directions as best I could to make a healthy snack for my gf. Even the second batch didn’t work for me
First batch came out pretty burnt and gross at the 20 minute mark before even flipping the pan. Second batch I spaced them out further, used less broccoli (so more oil) and even checking at 14 minutes the bottoms were very charred and gross. Even the largest of pieces. Either the temperature was too high, or they need to be flipped over instead of rotated much sooner than 14 minutes?
I’m sorry to hear you had trouble with the recipe Brent. The only thing I can think of is that maybe your oven runs hotter than mine. Mine were definitely not burnt at 20 minutes. I’d suggest cutting the broccoli a little bigger and reducing the oven temperature. Hope this helps!
Made this along with cauliflower with the same seasonings. It was awesome. I cooked it a little longer, 35min, but I absolutely loved the results! Perfect flavor and texture.
Great to hear! Thank you Lucy!
I recently just became a vegetarian at age 40. These are great simple recipes even I can make. Thank you so much!
You’re welcome Patricia!
DELISH! I served it with chicken fritters and salad with avocado salad dressing.
Sounds tasty, thank you Scarlette!
Delish! I have a toaster oven-style Air Fryer which is quite a bit hotter than basket-types. These are so delicious and super crispy! Great recipe, thank you!
So glad to hear, thank you Riley!
We love the recipe and I started adding it to our meal several times recently! I roasted mine with orange peppers & green onions with regular lemons & red pepper flakes drizzled with olive oil & it was delicious!
So glad to hear, thank you Ella!
I usually just buy pre-cut broccoli florets but whole broccoli was on sale this weekend so I decided to try this. Very quick and easy to prep and the entire pan was gone after dinner! I’ll definitely be buying more whole broccoli and preparing it this way from now on.
AWESOME Klea, so glad to hear it!
As a grown adult that still struggles to enjoy vegetables, I gave this recipe a go on my “eating better mission”. WOW. It’s seasoned and cooked so perfectly; I could eat the whole pan by myself. Delicious!!
Awesome to hear, thanks Alex!!
I usually don’t like cooked vegetables, but my husband loves them, so I tried this and I LOVE it! Thank you for opening up a new world! I had to put cheese over it to convince him to eat it, but it worked and he devoured it.
So glad to hear it Olive!
My husband & I eat broccoli often. I added smoked paprika & it was fantastic! I already filled a spice jar with the seasoning mix to have ready for the next time. Thank you for sharing the recipe! It’s a definite keeper!!
Smart Nancy! Thanks for sharing!
This was the first time I made broccoli that wasn’t steamed. It was good. I love the hint of red pepper flakes. I never knew roasted broccoli could be this good.
YAY! once you roast, you don’t go back :)
We LOVED it! I will make this every time we have broccoli. No more steamed broccoli. I’m having some of the leftovers for lunch tomorrow.
Yay! Thanks Betty!
Wow! Can’t believe this is my first time roasting broccoli. They are soooo good!! I don’t think I’ll go back to steaming. Thank you!
Great to hear Stella!
This is such a simple recipe, but delivers such great flavor! One of my husband’s favorites. We make it every week.
So happy to hear!
Wow! I saw a bag of broccoli in my fridge and thought I should eat that before it goes bad. Thanks for the idea to roast broccoli. I have always boiled it but roasting tastes better. I ate a whole head!
I didn’t grow up eating broccoli. Now I eat it regularly at 32 years old. Thank you for sharing a quick and easy way to whip up a tasty snack and/or side dish!
Glad you enjoyed them!
I made this for the first time for our Thanksgiving meal and it was phenomenal! We doubled the recipe. I like to test out recipes before I serve them to others, especially for holidays. This one is just PERFECT!
Needed a quick and easy weeknight working mom side dish and have to say this was not only quick and easy but absolutely delicious! This will become a family favorite whether it’s an easy weeknight side dish to an elegant family dinner.
Yay! Thank you Leren!
I have this recipe memorized because it’s my go-to broccoli recipe. It’s a perfect healthy side dish to many dinners. I roast it exactly as you instructed and it comes out perfect every time.
Makes me so happy to hear, thank you Isobel!
I am addicted to this! Fast and easy – and my kids eat it:-) I did reduce the heat a bit to 400 as I found it got a bit too crispy for our liking. But have kept everything else the same.
So glad you enjoyed it, Wendy!
It has good flavors and pairs well with sauteed panko-crusted chicken and rice pilaf. I lowered the temperature a little using a convection oven at 400. The roasting time took a little longer until the florets were knife tender and slightly browned.
So glad you enjoyed it, Nadine!
I couldn’t believe how good this tasted and it is so easy to make. Even my picky eater gave it two thumbs up. This will now be my go-to recipe for broccoli.
Yay! Thank you Caroline!
My three-year-olds always ask for “More broccoli, please!” when we make it – you know it’s gotta be good if it gets preschoolers to ask for seconds!
Tried this for the first time a couple of weeks ago. We LOVE broccoli in our house & this sounded interesting. My husband can be picky at times and when I got the “you can make that again” I was thrilled. It is on the menu again for this week.
That is amazing! Thank you, Alora!
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.
Yay! So happy to hear that, Alanis! Thank you!
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.
Awe, thank you Donna! Glad you enjoyed it!
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!
Glad you enjoyed it Sandra!
I’m going to cook them tonight.
Enjoy!
This was so easy and so good! I had a bag of Trader Joe’s broccoli florets and because I am lazy, I used that. Then I proceeded to eat all of it at once 😬
Thank you Kristen!
I made this last night and it was sooooo good!!
Great to hear, thank you Tina!