Roasted Broccoli

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Perfect Roasted Broccoli: Crisp, caramelized edges with a rich, sweet taste, achieved with minimal ingredients and easy steps.

For more roasted veggie recipes, be sure to try these roasted Brussels sprouts or this incredible medley of roasted vegetables.

Deliciously roasted broccoli, golden and crisp, ready to be served as a side dish.

The Best Roasted Broccoli

  1. Kid-Approved: Even children who are usually hesitant about broccoli love this recipe, as seen by how eagerly my son ate it for breakfast.
  2. Simple and Uncomplicated: The recipe is straightforward and easy, requiring just a few basic ingredients and steps to create a delicious dish.
  3. Versatile Base: It serves as a simple base that can be easily jazzed up or enjoyed as is, making it adaptable for different tastes and occasions.


One cup of raw, chopped broccoli contains only 31 calories, 6 grams of carbohydrates, and very little sugar (1.5 grams). More than a third of the carbohydrates found in broccoli come from fiber (2.4 grams), making it a filling, heart-healthy food choice.

Fresh broccoli pieces being cut into even sizes and tossed with oil and seasonings, the first step in the roasted broccoli recipe.


  • Broccoli: The main ingredient, providing the bulk of the dish and its key flavors and nutrients.
  • Olive Oil: Helps to roast the broccoli evenly, adding a rich flavor and ensuring the florets get crisp and caramelized.
  • Salt, Pepper, Garlic Powder: These seasonings enhance the broccoli’s natural flavor, making it more savory and tasty.
  • Parmesan Cheese: Adds a cheesy, slightly salty flavor that complements the roasted broccoli.
  • Lemon Zest and Lemon Juice (Optional): These add a fresh, tangy flavor to brighten up the dish.

Vegetables arranged on a tray, laid cut side down to ensure perfect cooking.

How To Roast Broccoli

  1. Preheat Oven: Set to 425°F (220°C).
  2. Cut Broccoli: Into florets, place on baking sheet.
  3. Drizzle and Season: With olive oil, salt, pepper, and garlic powder; toss.
  4. Roast: For 15-19 minutes until crisp and charred.
  5. Sprinkle with Parmesan: Let cheese melt.
  6. Optional Lemon Flavor: Add lemon zest and juice. Serve.

Baked vegetables fresh out of the oven, topped with parmesan cheese, adding a perfect complimentary flavor.

Variation Ideas

  • Lemon Roasted Broccoli: Add 1 tsp lemon zest and 1 tbsp lemon juice after roasting.
  • Asian-Inspired: Mix in 1 tsp toasted sesame oil and a sprinkle of sesame seeds. This version is a natural with chicken ramen, these Asian inspired 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
  • Balsamic Variation: Drizzle 1-2 tbsp thick balsamic vinegar over the broccoli.
  • Garlic Roasted Broccoli: Either sauté 1-2 minced garlic cloves in olive oil and add after roasting or use 1/2-1 tsp roasted garlic powder before roasting.
  • Extra Veggies: Mix in carrots or cauliflower; refer to specific recipes for guidance.Delicious oven roasted broccoli in a bowl, topped with parmesan cheese, ready to be eaten.

What To Serve With Roasted Broccoli

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Roasted Broccoli

5 from 5 votes
Perfect Roasted Broccoli: Crisp, caramelized edges with a rich, sweet taste, achieved with minimal ingredients and easy steps.
Deliciously roasted broccoli, golden and crisp, ready to be served as a side dish.
Print Recipe

Roasted Broccoli

Deliciously roasted broccoli, golden and crisp, ready to be served as a side dish.
5 from 5 votes
Perfect Roasted Broccoli: Crisp, caramelized edges with a rich, sweet taste, achieved with minimal ingredients and easy steps.
Course Side Dish, Vegetarian
Cuisine American
Keyword roasted broccoli
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6 servings, as a side
Chelsea Lords
Calories 166kcal
Cost $2.57


  • 7-1/2 packed cups broccoli florets (Note 1)
  • 3 tablespoons good-quality olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons freshly grated Parmesan cheese (Note 2)
  • Optional: 1/2 teaspoon lemon zest + 1 tablespoon lemon juice


  • PREP: Preheat the oven to 425 degrees F. Grab out an extra-large (15×21 inch sheet pan) or 2 smaller (11x17-inch) sheet pans (See Note 3) and set aside.
  • PREP: Cut the broccoli into even-sized florets (See Note 4) and place on a large dark-colored 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 into an even layer giving florets plenty of space. As you spread them out, quickly flip cut sides down to touch the tray.
  • BAKE: Bake for 15-19 minutes or until crisp-tender and lightly charred. Remove from the oven and toss. Use a microplane to finely grate fresh Parmesan cheese on top. Let slightly melt into broccoli, then, if desired, toss with lemon juice and lemon zest. Serve immediately!


Recipe Notes

Note 1: 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: Parmesan: Packaged grated Parmesan (in the can) is very salty and won't melt as nicely into the broccoli. We highly recommend grating a block of Parmesan cheese on the small holes of the grater (or even better -- a microplane!) for ultra-fine cheese shreds.
Note 3: Veggies need SPACE! The more space the broccoli has (and the less-crowded they are) the better they roast. When they're overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, somewhat soggy-tasting broccoli. Additionally, if the broccoli doesn't have enough space, roast time is quite a bit longer than recipe indicates.
Note 4: Uniform sizes. Cut broccoli to relatively similar-sized pieces so they'll roast evenly.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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