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Perfectly roasted broccoli with crisp and caramelized edges. You’ll be amazed with how just a few ingredients and simple steps can create such a delicious dish. Roasting broccoli caramelizes the broccoli which releases the natural sugar in the vegetable giving it a richer and sweeter taste.
This post includes my tried and true method for roasting broccoli along with plenty of flavor variations and all my tips & tricks. For additional roasted veggie recipes, be sure to try out these roasted brussel sprouts, roasted carrots, roasted asparagus, roasted sweet potatoes, or this incredible medley of roasted vegetables.
Picky eater approved!
While the above may seem like a cute staged photo (and trust me, there are a lot of those!) this is a photo depicting what actually happened. I’ve been testing roasted broccoli the past couple of weeks (usually as a side for dinner) and the first time I put it on the table, my youngest boy wouldn’t touch it. After a bit of coaxing, he tried a piece and ended up eating almost the whole bowl.
When I finally made this roasted broccoli to take some pictures of it (in morning light), I had to hurry my fastest — he would not leave this broccoli alone! About five seconds after I finished, he polished the bowl off….for breakfast ha!
If you have some kids that are hesitant about broccoli, be sure to give this recipe a try! 🙂
This roasted broccoli with parmesan is extremely simple; in my opinion roasted veggies should never be overly complicated. Just a few ingredients and a couple easy steps are all it takes to make delicious broccoli. While there are a lot of ways to jazz up roasted broccoli, I’m sharing a simple base recipe today (olive oil, salt, pepper).
Below are some of the variations we’ll occasionally use depending on the mood we’re in or what main dish we’re pairing the broccoli with.
How to season roasted broccoli
- Roasted broccoli with lemon: this is my favorite flavor! Typically goes well with most main dishes; add 1 teaspoon lemon zest and 1 tablespoon lemon juice to finished roasted broccoli.
- Asian–inspired: this version goes well with chicken ramen, these Asian inspired steak bites, or beef lettuce wraps. Add 1 teaspoon toasted sesame oil and a sprinkle (about 1/2 teaspoon) of toasted sesame seeds.
- Italian–inspired: this version goes well with stuffed shells, spaghetti bolognese, or these easy meatball subs. Add 1 teaspoon Italian seasoning, an extra few tablespoons of Parmesan cheese, and 1 teaspoon lemon zest.
More variation ideas
- Balsamic: add 1 to 2 tablespoons of a thick balsamic vinegar right on top of the broccoli.
- Roasted broccoli with garlic: when minced garlic is tossed with raw broccoli and then roasted, it typically burns and has a bitter taste. Instead I like to add garlic in one of two ways:
- Either saute minced garlic (1-2 cloves) in 1/2 tablespoon of olive oil separately and toss it with the broccoli after it’s done roasting
- OR add 1/2 to 1 full teaspoon roasted garlic powder to the raw broccoli before roasting.
- Adding extra veggies to the tray:
How to make roasted broccoli crispy
- Use a LARGE sheet pan: the more space the broccoli has, the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. This will make them taste soggy not deliciously caramelized. I recommend using this 15×21 inch sheet pan for this recipe. I also recommend using a dark sheet pan.
- Cut the broccoli into even sizes — the more evenly they’re cut, the more evenly they’ll roast.
- Take an extra minute to flip cut sides down to touch the tray. This will give the broccoli a great caramelization.
- Grate the parmesan cheese with a microplane. It gives it the perfect texture and melts beautifully into the broccoli (affiliate links above).
- Use fresh broccoli: while frozen broccoli does work, it never gets quite as crisp and flavorful as fresh broccoli. I always recommend using fresh broccoli when roasting.
- A high oven temperature is imperative to getting broccoli caramelized and crispy!
How to store roasted broccoli
Store broccoli in a shallow dish, covered tightly with plastic wrap or foil in the fridge. When properly stored, cooked broccoli will last for 3 to 5 days in the fridge.
How to reheat roasted broccoli
To reheat broccoli, make sure to use the oven and bake until they’re firm and crisp. (A microwave will turn the broccoli to mush.) To reheat in the oven: spread the vegetables out on a baking sheet, drizzle them with olive oil, and bake at 450 degrees for 4 or 5 minutes or until firm.
What to serve with roasted broccoli
This veggie is quite versatile and pairs fairly well with most main course dishes; especially meals with a lot of meat! We love this easy side dish best with the following meals:
- Shepherd’s Pie reader favorite!
- Pineapple Chicken
- Turkey Meatloaf
- Shrimp Tacos reader favorite!
- Sausage and Potatoes Skillet Meal
How to roast broccoli
Perfectly roasted broccoli with crisp and caramelized edges. You'll be amazed with how just a few ingredients and simple steps can create such a delicious dish. Roasting broccoli caramelizes the broccoli which releases the natural sugar in the vegetable giving it a richer and sweeter taste.
- 1 and 1/2 pounds broccoli (measured after thick stems are removed; about 2 large florets)
- 3 tablespoons good quality olive oil
- 1/2 teaspoon salt (I use fine sea salt)
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons freshly grated Parmesan cheese (plus more if desired)
- Optional: 1 teaspoon lemon zest + 1 tablespoon lemon juice
Preheat the oven to 425 degrees F.
Cut the broccoli into even sized florets (Note 1) and place on a large dark colored sheet pan (the larger the pan, the better. If florets are overlapping they'll steam instead of roast!). Drizzle olive oil right on top. Add salt, pepper, and garlic powder. Toss to coat the florets and then spread in an even layer. As you spread them out quickly flip cut sides down to touch the tray.
Bake for 15-19 minutes or until crisp tender and lightly charred. Remove from the oven and toss. Let very slightly cool and then sprinkle freshly grated parmesan cheese on top (I like to grate the cheese with a microplane to get a great texture!) IF desired, toss with lemon juice and lemon zest. Serve immediately.