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–+ servings
Deliciously roasted broccoli, golden and crisp, ready to be served as a side dish.
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5 from 5 votes

Roasted Broccoli

Perfect Roasted Broccoli: Crispy, caramelized edges and a rich, sweet flavor—all with just a few simple ingredients and easy steps!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish, Vegetarian
Cuisine: American
Keyword: roasted broccoli
Servings: 4 servings, as a side
Author: Chelsea Lords
Cost: $2.57

Equipment

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

Ingredients

  • 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
US - Metric

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

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