Roasted Broccoli

How to make the perfect basic Roasted Broccoli in the oven that’s crispy and tender with additional flavor ideas too! Just one sheet pan and 30 minutes.

This recipe is very similar to our Roasted Cauliflower and Roasted Green Bean recipes and is just as easy. The hardest part is chopping up the broccoli and preheating the oven.

Roasted Broccoli Recipe

EASY 
ROASTED BROCCOLI

Roasted broccoli is the perfect weeknight dish, and you may even have a new favorite way to cook your veggies. Roasting is a great way to make a side dish when you’ve already got your oven heated for a main dish you’re baking. Just place this dish along side it and let them cook together. Roasting vs. Steaming, you’ll find your kids are asking for seconds, the texture differences are significant and the flavor differences are amazing!

Just say no to microwaveable frozen broccoli. Our roasted broccoli recipe is easy, and you can change it up to match a variety of different main dishes. If this is your first time cooking broccoli outside of a steamer, you will be so happy to not have to worry about ending up with a large pot of stinky broccoli water. The short cooking time is just an added bonus!

Looking for Amazing Main Dishes to Serve with this Roasted Broccoli Recipe? Look no further!

WHAT TO SERVE WITH ROASTED BROCCOLI:

HOW TO MAKE ROASTED BROCCOLI

  • Start out by preheating your oven to 375 degrees.
  • Combine your cut florets with olive oil.
  • Put the sheet pan in the oven and roast the broccoli for 28-30 minutes.

Up Close Roasted Broccoli

VARIATIONS ON ROASTED BROCCOLI

  • Lemon juice: after you’ve finished roasting your veggies, pull the baking sheet out of the oven and sprinkle the top with lemon juice. The juice makes the broccoli zesty.
  • Parmesan cheese: just like with the lemon juice, sprinkle a layer of Parmesan cheese over the broccoli after you take it out of the over but before it completely cools. The leftover heat from cooking will melt the cheese.
  • Garlic: use garlic powder or cut up some cloves and add them to the extra virgin olive oil before baking.
  • Italian seasoning: you can add Italian seasoning to the olive oil or sprinkle it on top of finished dish when you’re getting ready to serve it.
  • Red pepper flakes: feel free to add as much or as little to the broccoli as you want to give it a bit of a kick!

HOW HEALTHY IS ROASTED BROCCOLI?

Broccoli is extremely good for you. It’s rich in fiber and calcium, as well as a whole handful of vitamins (vitamin C and vitamin K to name two.) It’s low carb, low calorie and you can make it to go with just about anything.

DOES ROASTING BROCCOLI DESTROY THE NUTRIENTS IN IT?

We’ve seen this question pop up enough on the internet that we decided to write about it. Our answer: no. Roasting broccoli is a great way to crisp it up, especially if you’re sick of just eating steamed broccoli. Roasting doesn’t have any effect on how healthy it is for you.

WHY DO KIDS HATE BROCCOLI?

The short answer? They don’t. There’s a long running myth that American kids hate to eat veggies, particularly broccoli. Broccoli is one of the most consumed vegetables in the country, so don’t be afraid to include this in your dinner menu.

In the film “Inside Out,” they show the main child, Riley, hating broccoli. When the film went overseas they had to change the vegetable in order for audiences to relate to the joke. For Japanese audiences they had to go so far as to reanimate certain scenes so that Riley is eating green bell peppers, the vegetable that most Japanese parents say their kids hate the most.

Now, we just have to get our kids to eat Brussels Sprouts

PERFECT DINNER SIDE DISHES:

You need something starchy to go with your vegetables, try these delicious options.

 

HOW LONG IS ROASTED BROCCOLI GOOD?

  • Serve: Don’t leave Roasted Broccoli at room temperature for longer than two hours.
  • Store: Cooked broccoli is good for about 3 days in the fridge.
  • Freeze: If wrapped in an airtight container you can freeze cooked broccoli for up to 6 months in the freezer.

For uncooked broccoli:

  • Store: chopped raw broccoli is good for about 2 days in the fridge. After that, it looses flavor and wilts.
  • Freeze: freezing broccoli can make it loose some flavor, but it will stay good in the freezer for about 6 months.

Roasted Broccoli in glass baking dish

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Roasted Broccoli

How to make the perfect basic Roasted Broccoli in the oven that's crispy and tender with additional flavor ideas too! Just one sheet pan and 30 minutes.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 pounds broccoli
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • Preheat oven to 375 degrees.
  • Cut broccoli florets from the stalk.
  • Mix florets with olive oil, salt and pepper in a bowl and transfer to a baking sheet or baking dish.
  • Roast in the preheated oven until broccoli is tender and lightly browned, about 20-25 minutes.

Nutrition

Calories: 85kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 328mg | Potassium: 358mg | Fiber: 3g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 101mg | Calcium: 53mg | Iron: 1mg
Keyword: Roasted Broccoli

Oven Roasted Broccoli

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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