Perfect Roasted Broccoli
My oven roasted broccoli recipe is super easy. It’s perfectly tender inside, with the most deliciously golden brown and crispy tips. It’s the perfect side dish or addition to your favorite broccoli recipes! Our family loves roasting broccoli, but we are picky about it! You won’t find any mushy, overcooked broccoli here. Our method gives you perfect roasted broccoli with tender stems and crispy, golden brown florets. For more broccoli recipes, try our cheddar roasted broccoli, this incredibly delicious broccoli cheddar soup, or swap the broccoli for its cousin and make roasted broccolini! Key Ingredients Broccoli: For the best roasted broccoli, use fresh broccoli. You can tell it’s fresh if it’s a deep, vibrant green and the florets are tightly closed. If they look loose or separated, the broccoli is probably older. Look out for yellowing or yellow flowers. They indicate that the broccoli might be past its peak and may taste bitter. Frozen broccoli is a suitable substitute for fresh, but it will not become as crispy in the oven. Oil: I roast vegetables using olive oil or avocado oil with a higher smoke point, as I like their flavor. Do not use extra-virgin olive oil, as it has a lower smoke point. Salt and Pepper: As with all of our roasted veggie recipes, we generously season with salt and pepper. You can always add more flavor with your favorite spice blends. Lemon (Optional): When fresh lemons are in the house, I slice one and toss the wedges onto the baking sheet with my broccoli. The lemon becomes sweet as it roasts, and the broccoli tastes terrific with some roasted lemon juice squeezed on top. Broccoli: For the best roasted broccoli, use fresh broccoli. You can tell it’s fresh if it’s a deep, vibrant green and the florets are tightly closed. If they look loose or separated, the broccoli is probably older. Look out for yellowing or yellow flowers. They indicate that the broccoli might be past its peak and may taste bitter. Frozen broccoli is a suitable substitute for fresh, but it will not become as crispy in the oven. Oil: I roast vegetables using olive oil or avocado oil with a higher smoke point, as I like their flavor. Do not use extra-virgin olive oil, as it has a lower smoke point. Salt and Pepper: As with all of our roasted veggie recipes, we generously season with salt and pepper. You can always add more flavor with your favorite spice blends. Lemon (Optional): When fresh lemons are in the house, I slice one and toss the wedges onto the baking sheet with my broccoli. The lemon becomes sweet as it roasts, and the broccoli tastes terrific with some roasted lemon juice squeezed on top. How to Make Roasted Broccoli The hardest part about roasting broccoli is not eating the whole pan before anyone else gets a chance (it’s that good). When roasting broccoli, I cut it into similar-sized pieces. It’s up to you how big they are, but make sure everything on the pan looks similar. This way, everything roasts evenly. (Use the same tip for roasted cauliflower, too.) I like to create lots of flat edges. Instead of pulling the florets apart to look like the tops of round trees, slice the florets in half or quarters, which creates a flat side. Place the flatter edge down when you arrange the broccoli on the baking sheet. As the broccoli roasts, the flat edge will get nice and brown. Speaking of the baking sheet, be careful not to overcrowd the broccoli. Arranging the broccoli too close together causes it to stream instead of roast. This tip also applies to roasted mushrooms! For those crispy brown tips and caramelized stems, roast broccoli at 425°F for 20 to 30 minutes. Check the broccoli towards the end of roasting, and don’t take it out until the tips of the florets are browned and crisp and the stems are tender. Perfect Roasted Broccoli PREP 5 mins COOK 25 mins TOTAL 30 mins PREP 5 mins COOK 25 mins TOTAL 30 mins Roasted broccoli is a classic recipe and a must-have in your back pocket. I’m not the biggest fan of broccoli, but this broccoli with lemon is one of my favorite foods! Try our version with roasted lemon wedges. The lemon becomes sweet, and the broccoli tastes terrific with some roasted lemon juice squeezed on top. 4 Servings You Will Need 1 bunch broccoli, about 1 ½ pounds 2 tablespoons olive oil or avocado oil 1/2 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 3 lemon wedges, optional Directions 1Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat. 2Cut the broccoli crown into individual florets, separating them from the main stem. If any florets are particularly large, cut them in half lengthwise to create flat edges. This will help them roast evenly and brown. Use a vegetable peeler to remove the tough outer layer of the broccoli stems. Cut the peeled stems into bite-sized pieces, about 1 inch long. 3Toss the broccoli florets and stems with the olive oil, salt, and pepper on the baking sheet. Spread them out, facing as many flatter edges down onto the baking sheet so they brown nicely. Scatter lemon wedges around the broccoli. 4Roast, without stirring, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes. 5Serve warm with some juice from the roasted lemon wedges squeezed on top. 1Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat. 2Cut the broccoli crown into individual florets, separating them from the main stem. If any florets are particularly large, cut them in half lengthwise to create flat edges. This will help them roast evenly and brown. Use a vegetable peeler to remove the tough outer layer of the broccoli stems. Cut the peeled stems into bite-sized pieces, about 1 inch long. 3Toss the broccoli florets and stems with the olive oil, salt, and pepper on the baking sheet. Spread them out, facing as many flatter edges down onto the baking sheet so they brown nicely. Scatter lemon wedges around the broccoli. 4Roast, without stirring, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes. 5Serve warm with some juice from the roasted lemon wedges squeezed on top. Adam and Joanne's Tips Broccoli stems: I love buying broccoli with long stems that are still attached. The outer layer of the stem can be tough, so I use a vegetable peeler to remove it. Cut 1/2 inch from the end and discard (this can be tough). Slice or dice the rest and throw onto the baking sheet with the florets. Storing: Let cool. Transfer the cooled broccoli to an airtight container or resealable bag. Store in the refrigerator for 3 to 5 days, or freeze for up to 12 months. To freeze, spread the broccoli on a baking sheet lined with parchment paper and freeze for about an hour (preventing them from sticking together later). Transfer to a freezer-safe container. The nutrition facts provided below are estimates. Broccoli stems: I love buying broccoli with long stems that are still attached. The outer layer of the stem can be tough, so I use a vegetable peeler to remove it. Cut 1/2 inch from the end and discard (this can be tough). Slice or dice the rest and throw onto the baking sheet with the florets. Storing: Let cool. Transfer the cooled broccoli to an airtight container or resealable bag. Store in the refrigerator for 3 to 5 days, or freeze for up to 12 months. To freeze, spread the broccoli on a baking sheet lined with parchment paper and freeze for about an hour (preventing them from sticking together later). Transfer to a freezer-safe container. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the baking sheet / Calories 119 / Total Fat 7.6g / Saturated Fat 1.1g / Cholesterol 0mg / Sodium 346.9mg / Carbohydrate 11.6g / Dietary Fiber 4.4g / Total Sugars 3g / Protein 4.8g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us