Roasted broccoli is the best broccoli ever! Once you learn how to roast broccoli, you’ll never go back to any other method. It’s easy to make, and by far the best broccoli you’ll ever taste.
“More broccoli please!”
Is this something you want to hear your kid say? Our daughter did not want to stop eating this broccoli. Can you believe that? I’m telling you…this is the only way we’ll ever eat broccoli from here on out.
It is simply delicious. Unbelievably easy to prepare with only minimal seasonings to really let the broccoli shine.
Yes, broccoli…shine. Shine! It can happen. Trust me.
If you don’t know how to roast broccoli, all you do is toss it in extra virgin olive oil, sprinkle it with a bit of salt and pepper, and roast it in a super hot oven.
And then watch it disappear.
You can jazz it up with some lemon juice or Parmesan cheese, but we really love it with just salt and pepper!
A few tips for making Roasted Broccoli!
- DRY DRY DRY your broccoli! The more dry it is, the crispier it will be. Crispy is what you’re going for here. You can use a towel (make sure it’s one that doesn’t let off any lint), or I’ve also been known to throw it in a salad spinner to spin that liquid right off.
- Cut the broccoli into small pieces. The more even they are in size, the better. Smaller broccoli = crispier broccoli in a shorter amount of time. We love those nearly-burnt pieces best so sometimes I cut mine super small!
- Make sure to flip the broccoli part way through the cooking. It’s a bit of a tedious task if you’re exact about it, but it helps ensure the broccoli is crisp on all sides. If you’re in a rush, just toss it with a spatula. It will be just fine!
- If you’ve never cooked broccoli this way, you may think it looks burnt upon first glance out of the oven, but once you taste it, you’ll know those “burnt” parts are the best tasting parts!
Tip: A common question I get is “Does roasted frozen broccoli taste the same?” The answer is YES you can roast frozen broccoli, BUT it’s not going to turn out exactly the same. I do it often when I’m in a pinch or if I don’t feel like washing and drying the broccoli. It will get a little crispy but since the water content is higher, it will steam a little bit in the oven, making it less crisp.
PS: Now that you know how to roast broccoli, try it in this roasted broccoli quiche!
PPS: One of the questions also asked to search engines about roasted broccoli is “How do you make burnt broccoli?” I think that’s hilarious because practically burning it is how it tastes very best. If you’re not doing that, you might as well steam it!
PPPS: Love this? Try my roasted broccoli with Parmesan!
I adore roasting vegetables so much that I compiled them all in one giant list – If you love them like I do, check out all the roasted vegetables on Rachel Cooks!
Now that you know how to roast broccoli, here’s more roasted vegetable goodness:
- Spicy Sweet Roasted Butternut Squash
- Roasted Carrots with Thyme and Nutmeg
- Roasted Mushrooms with Balsamic, Thyme and Dijon
- Roasted Delicata Squash
- Maple Cayenne Roasted Brussels Sprouts
- Roasted Brussels Sprouts with Asiago
- Peach and Roasted Vegetable Salad from Love and Olive Oil
- Parmesan Lemon Roasted Cauliflower from Inspired Taste
- 1 head broccoli (about 1/2 pound)
- 3 tablespoons olive oil
- coarse salt, to taste (such as kosher salt)
- coarsely ground black pepper, to taste
- Preheat oven to 425°F. Wash broccoli and dry very thoroughly. Don’t skip drying — it’s important. You can use a salad spinner if you have one, or just shake, shake, shake all the water out and then pat dry with a towel.
- Cut into medium-sized spears and coat well with olive oil.
- Spread onto rimmed baking sheet and sprinkle with salt and pepper.
- Bake for 10 minutes, flip each piece over, and bake for 10 more minutes. Serve immediately.
- To ensure crispness, make sure oven is preheated, broccoli is thoroughly dry, and there's plenty of space on the baking pan.
- If you prefer, other types of oil may be substituted for olive oil. Avocado, grapeseed, or vegetable oil are good choices.
- Garnish with a squeeze of lemon juice, lemon zest, or grated parmesan cheese, if desired.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: This is Ben’s absolute favorite way to eat broccoli. I think he actually gets a little annoyed (secretly, he’d never complain!) when I steam it instead of roasting it.
Changes I would make: None are necessary but making roasted broccoli with lemon (a squeeze of fresh juice at the end) or roasted broccoli with Parmesan sprinkled on at the end are other delicious ways to make this recipe. I also often roast broccoli and cauliflower together; that combination is great with a sprinkle of chili powder.
Difficulty: So easy!