Roasted Broccoli

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.

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.

Ingredients

• 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.

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.

What To Serve With Roasted Broccoli

• Shepherd’s Pie
• Pineapple Chicken
• Turkey Meatloaf
• Shrimp Tacos reader favorite!
• Sausage and Potatoes Skillet Meal

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5 from 5 votes

Roasted Broccoli

By Chelsea Lords

Perfect Roasted Broccoli: Crispy, caramelized edges and a rich, sweet flavor—all with just a few simple ingredients and easy steps!

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings, as a side

Equipment

• large sheet pan, 15 x 21-inch, or 2 smaller (11x17-inch) sheet pans

Ingredients 

USMetric

 

1x2x3x

• ▢ 7-1/2 packed cups broccoli florets see note 1
• ▢ 3 tablespoons olive oil
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 1/4 teaspoon garlic powder
• ▢ 2 tablespoons freshly grated Parmesan cheese see note 2
• ▢ 1 lemon optional, for zest and juice

Instructions 

• Preheat oven to 425°F. Grab an extra-large (15×21 inch sheet pan) or 2 smaller (11x17-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!

Video

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.

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