This Roasted Broccoli is crispy and caramelized on the edges and perfectly tender on the inside. It’s so delicious, you’ll be tempted to eat it all hot from the pan!
See the step by step recipe video below to learn how to cook broccoli in the oven. Includes how to make basic roasted broccoli plus five flavor ideas!
Roasted broccoli is the healthy side dish that I prepare most often for my family. It’s quick and easy to make and goes with just about any meal. If you love broccoli as much as we do, try these other favorite broccoli recipes: Broccoli Casserole, Broccoli Salad and Broccoli Cheese Quiche. Broccoli Cheese Soup and Broccoli Mac and Cheese are cozy and comforting dinner ideas.
Roasting is the best way to cook broccoli because you just can’t beat those crispy, caramelized edges. Oven roasted vegetables have such amazing flavor, even non-veggie lovers will gobble them up! Try Roasted Cauliflower, Roasted Potatoes or Roasted Zucchini next.
How to Cook Broccoli in the Oven
Here is an overview of how to roast broccoli. Find the full ingredients list and instructions in the recipe card below.
- Cut broccoli florets into bite-size pieces.
- Place broccoli on a baking sheet and toss it with olive oil. Spread the broccoli out on the pan so that there is a little room in between each piece.
- Sprinkle on salt and pepper.
- Roast at 400° F until broccoli is crisp-tender and browned on the edges.
How Long to Roast Broccoli
Roast broccoli for 18-23 minutes at 400° F. After the broccoli has baked for about 15 minutes, give it a stir and then continue baking until it’s tender when pierced with a fork and browned on the edges. I like to roast broccoli at 400° because I find that at this temperature it becomes more tender without burning. If you prefer more crispy edges, you can set your oven temperature to 425° and/or bake the broccoli for a few extra minutes.
Roasted Broccoli Recipe Tips
- Dry the broccoli well after washing. Whenever you roast vegetables you want them to be completely dry so that they will roast in the oven, not steam.
- Cut broccoli into pieces that are approximately the same size so that they will cook evenly. Cut large broccoli florets in half and very large florets into quarters. With smaller broccoli pieces, the insides will become tender at the same time as the edges become lightly browned.
- Place florets cut side down on the pan. This way, more of the broccoli is in contact with the pan and you’ll get more delicious caramelization of the broccoli as it roasts.
- Leave some space in between the broccoli pieces on the pan so that the air can circulate around each piece. If the pan is overcrowded, the broccoli may steam instead of roast.
- If you want to add minced garlic to your roasted broccoli, add it near the end of the cook time so that it doesn’t burn. Also see below for lots more flavor ideas!
Roasted Frozen Broccoli
Frozen broccoli also works great for roasting. You’ll want to cook frozen broccoli at a higher temperature than fresh, and preheat the baking sheet so that the broccoli begins to crisp as soon as it hits the hot pan.
- Preheat oven to 450° F with a baking sheet in the oven. Do not use parchment paper at this temperature.
- When the oven is hot, place the frozen broccoli in a bowl and toss with olive oil, salt and pepper. You may want to use a little extra olive oil to help prevent the broccoli from sticking to the pan.
- Carefully transfer the broccoli to the hot baking sheet and use a serving spoon to spread it out evenly on the pan. Roast for 20-25 minutes, tossing halfway through cook time.
Most often I season our broccoli simply with olive oil, salt and pepper. For those times when you want a new spin on the basic recipe, here are my five favorite roasted broccoli flavor ideas. You’ll find full instructions for how to make each of these in the notes at the end of the recipe card below.
- Garlic Parmesan Broccoli. Roasted broccoli with Parmesan is a classic that never gets old. Cheesy broccoli is the best broccoli! Minced garlic is added during the last few minutes of cooking and then Parmesan is sprinkled over the warm broccoli.
- Maple Balsamic Broccoli. This unexpected combination is a delicious blend of sweet and savory. Balsamic vinegar, pure maple syrup and garlic add lots of flavor.
- Ginger Sesame Broccoli. Fresh ginger, soy sauce, sesame oil and garlic are tossed with the broccoli during the last few minutes of cooking. Then sprinkle on sesame seeds and enjoy. The results are incredibly tasty!
- Italian Broccoli. Italian seasonings and grated Parmesan cheese make this side dish so irresistible.
- Lemon and Red Pepper Broccoli. You’ll love the pop of freshness that lemon zest brings, along with the spice from crushed red pepper flakes.
More Delicious Roasted Vegetables
Most days around dinner time you’ll find a pan of roasted vegetables in my oven. Here are some other favorites that you may enjoy:
- Butternut Squash
- Roasted Carrots
- Roasted Asparagus
- Sweet Potatoes
- Roasted Green Beans
- Brussels Sprouts
- 1 ½ pounds broccoli
- 2 tablespoons olive oil
- salt and pepper (to taste)
- other seasonings as desired (see notes at end of recipe)
- Preheat oven to 400° F. Line a baking sheet with parchment paper.
- Wash the broccoli and dry it well. Cut broccoli into bite-size florets. Cut larger florets in half or even into quarters if very large.
- Place broccoli florets on the baking sheet and drizzle with the olive oil. Toss to coat.
- Arrange broccoli so that any flat cut sides are facing down on the baking sheet and so that there is some space between the pieces to allow air to circulate.
- Sprinkle on salt and pepper.
- Roast broccoli in the preheated oven for 15 minutes. Stir/toss broccoli, spread out into an even layer again, and continue roasting for 3-8 more minutes, until tender and browned on the edges.
- To roast frozen broccoli: Preheat oven to 450° F with the baking sheet in the oven (do not use parchment paper). When oven is hot, place frozen broccoli in a bowl and toss with olive oil, salt and pepper. You may want to use a little extra olive oil to help prevent the broccoli from sticking to the pan. Carefully transfer broccoli to hot baking sheet. Roast for 20-25 minutes, tossing partway through cook time.
- Maple Balsamic Broccoli: After roasting for 16 minutes, drizzle a mixture of 1 tablespoon balsamic vinegar, 1 tablespoon pure maple syrup and 2 cloves minced garlic over the broccoli. Toss to coat, and continue roasting about 2-5 more minutes, until tender.
- Lemon & Red Pepper Broccoli: After roasting, sprinkle fresh lemon zest and crushed red pepper flakes over broccoli, to taste.
- Garlic Parmesan Broccoli: After roasting for 16 minutes, add 3 cloves minced garlic to the pan and toss with broccoli. Roast about 2-5 more minutes, until tender. Sprinkle 2 tablespoons grated Parmesan cheese over broccoli when it comes out of the oven.
- Italian Broccoli: Before cooking, sprinkle 1/2 teaspoon of Italian seasoning over the broccoli. After cooking, sprinkle on 2 tablespoons of grated Parmesan cheese, plus additional Italian seasoning if desired, to taste.
- Ginger Sesame Broccoli: After roasting for 16 minutes, drizzle a mixture of 1 tablespoon soy sauce, 2 teaspoons sesame oil, 1 teaspoon minced fresh ginger and 2 cloves minced garlic over broccoli. Toss and continue roasting for about 2-5 more minutes, until tender. If desired, sprinkle with sesame seeds after roasting.
- Nutrition estimate does not include salt or any optional seasonings, as these will vary.
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