This Roasted Broccoli Recipe has crispy edges, tender centers, and big roasted flavor with just olive oil and salt. Quick prep and one pan.
author’s note
This Is For People Who Think They Don’t Like Broccoli!
I’ve spent years perfecting roasted sweet potatoes, Brussels sprouts, carrots, asparagus, and so many more roasted veggies. It was about time I shared the Roasted Broccoli recipe I make on repeat.
Broccoli gets a bad rep because most of us tried it steamed. Steamed broccoli is soft, a little watery, and not very exciting. Roast it, though, and it’s a whole different thing. The edges get crisp, the flavor turns sweet and toasty, and it’s honestly hard to stop snacking on this caramelized broccoli right off the pan.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Broccoli florets | Use fresh for best browning. If using frozen, roast straight from frozen and add a few minutes. |
| Olive oil | Avocado oil works great for high heat. Add a touch more if florets look dry. |
| Salt and pepper | For heat, add a pinch of red pepper flakes. |
| Garlic powder | Even coverage without burning. For fresh garlic, sauté first and toss in after roasting. |
| Parmesan, finely grated | Pecorino for a sharper bite. Grate fresh so it melts in. Skip for dairy-free. |
| Lemon zest + juice (optional) | Or try a splash of sherry vinegar or balsamic. Start light, taste, then add more. |
How To Make This Roasted Broccoli Recipe
- Preheat Oven: Set to 425°F (220°C).
- Cut Broccoli: Into florets, place on baking sheet.
- Drizzle and Season: With olive oil, salt, pepper, and garlic powder; toss.
- Roast: For 15-19 minutes until crisp and charred.
- Sprinkle with Parmesan: Let cheese melt.
- Optional Lemon Flavor: Add lemon zest and juice. Serve.
Storage
- Make-ahead: Cut florets up to 2 days early. Store dry in the fridge. Season and roast right before dinner.
- Store: Cool, then refrigerate this roasted broccoli recipe for up to 3 days.
- Reheat: Best in a hot skillet or air fryer for a few minutes, or on a sheet pan at 425°F until warm and crisp.
- Leftover ideas: Chop and fold into this orzo bake, fried rice, or a cheesy egg scramble.
More Roasted Vegetables:
Appetizers
Roasted Cherry Tomatoes
Vegetables
Brown Sugar Roasted Carrots
Appetizers
Roasted Corn
Side Dishes
Crispy Roasted Potatoes Recipe
Roasted Broccoli
Perfect Roasted Broccoli: Crispy, caramelized edges and a rich, sweet flavor—all with just a few simple ingredients and easy steps!
Video
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch, or 2 smaller (11×17-inch) sheet pans
Ingredients
Instructions
- Preheat oven to 425°F. Grab an extra-large (15×21 inch sheet pan) or 2 smaller (11×17-inch) sheet pans (see note 3) and set aside.
- Cut broccoli into even-sized florets (see note 4) and place on the prepared sheet pan. Drizzle olive oil right on top. Add salt, pepper, and garlic powder. Toss with your hands well, evenly coating all the broccoli with the seasonings and oil. Spread in an even layer, giving florets plenty of space. As you spread them out, quickly flip cut sides down to touch the tray.
- Bake 15–19 minutes or until crisp-tender and lightly charred. Remove from oven and toss. Use a fine grater to grate fresh Parmesan on top. Let slightly melt into broccoli, then, if desired, toss with 1/2 teaspoon lemon zest and 1 tablespoon lemon juice. Serve immediately!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: For broccoli, 7-1/2 is about 1-1/2 pounds after the large stems have been removed. This is about 2 extra-large florets. This sounds like a lot of broccoli, but it cooks down a lot!
Note 2: Packaged grated Parmesan (in the can) is very salty and won’t melt as nicely into the broccoli. I highly recommend grating a block of Parmesan cheese on the small holes of the grater (or even better—a fine grater!) for ultra-fine cheese.
Note 3: The more space the broccoli has, the better they roast. When they overlap on a sheet pan, they steam instead of roast, which results in softer, somewhat soggy-tasting broccoli. Additionally, if the broccoli doesn’t have enough space, roast time is quite a bit longer.
Note 4: Cut broccoli to relatively similar-sized pieces so they’ll roast evenly.
Storage: Keep cooled broccoli in an airtight container in the fridge for up to 3 days, though it’s best enjoyed right away!
Nutrition
Calories: 166kcal | Carbohydrates: 12g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 407mg | Potassium: 538mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1089IU | Vitamin C: 152mg | Calcium: 124mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
- Extra Veggies: Mix in carrots or cauliflower; refer to specific recipes for guidance.
- Asian-Inspired: Mix in 1 tsp toasted sesame oil and a sprinkle of sesame seeds. This version is delicious with chicken ramen, steak bites, or beef lettuce wraps.
- Italian-Inspired: Include 1 tsp Italian seasoning, extra Parmesan, and 1 tsp lemon zest. Pair this with stuffed shells, spaghetti bolognese, or these easy meatball subs.
- Air Fryer Roasted Broccoli Recipe: Toss florets with oil and seasonings. Air fry at 390°F for 8 to 12 minutes, shaking once, until crisp and browned. Finish with Parmesan and lemon.
Best broccoli ever!!!
Yay! So glad to hear that!
My brother said it was the best broccoli he’s ever had 🙂
Score! So happy to hear! Thanks! 🙂
My FAVORITE side dish now! Will be making over and over!
I love roasted broccoli! I especially loved the grated Parmesan cheese on top.
Such a great way to eat broccoli! My family loved it!
This is such a great recipe! The broccoli came out crispy and delicious! Thank you!
Such a tasty way to eat broccoli! I love Parmesan, so I add a little extra to mine. YUM!