This post may contain affiliate links. Please read my disclosure and privacy policy.
This Roasted Broccoli is cooked to tender, crispy perfection in the oven. Tossed with olive oil and sea salt, I like it nearly as much as french fries!
The Secret to Perfect Roasted Broccoli
To make roasted broccoli, start by chopping your broccoli florets into bite-sized pieces. The smaller the broccoli pieces, the faster and crispier they will cook. Cut larger broccoli stems in half, for crisp results that will melt in your mouth.
Cutting the broccoli stems in half, and making the pieces similar in size will ensure that everything cooks evenly. Smaller pieces will be done before the larger pieces otherwise.
Transfer the chopped broccoli to a large baking sheet and drizzle olive oil over the top. If you like garlic, use a microplane to mince 1 to 2 cloves of garlic over the broccoli, and season generously with fine sea salt. This method saves you from cleaning an extra dish later.
How to Roast Broccoli in the Oven
Use your hands to toss everything together, making sure the broccoli is evenly coated, then spread it into a single layer on the baking sheet. Bake at 400ºF until lightly golden and crisp, about 15 to 20 minutes.
I could eat an entire pan of this roasted broccoli on my own, so I recommend making plenty if you’re serving multiple people. (My 2-year-old daughter can eat half the pan herself!)
How to Make Broccoli Palatable
If you have a family of picky eaters like I do, and want to make broccoli taste more appealing, try topping it with a squeeze of lemon juice and some grated parmesan cheese for extra flavor. That combination is addictive in my house! You can use cheddar cheese if you prefer a more mild flavor, or try topping it with some of my vegan queso for a healthy cheese sauce.
You can also top it with avocado pesto, vegan special sauce, or chimmichurri sauce for a mouth-watering side dish.
Is Roasted Broccoli Healthy?
Roasted broccoli makes an excellent side dish for a healthy meal. If you practice food combining, broccoli is considered neutral, so it pairs well with practically any meal you love for streamlined digestion.
While you do lose some water-soluble vitamins when cooking any vegetable, I still think eating roasted veggies is a healthy choice– especially if you’re choosing them over something that would be deep-fried, like French fries. Just make sure you go light on the oil so that you don’t add too much fat and calories to the overall meal.
How Do You Cook Frozen Broccoli?
If you don’t have fresh broccoli on hand and would prefer to start with frozen, you can roast frozen broccoli, too. To do so, start with a higher oven temperature of 450ºF then arrange the broccoli on a greased baking sheet. Cook it until it’s starting to brown around the edges, then toss it with any seasonings you like. (They will melt off with the ice if you add them right away.)
Return the broccoli to the oven to brown until it’s to your liking. You can turn the broiler on to speed up the crisping process. Keep in mind that frozen broccoli is slightly more tender than using fresh, but it’s also typically more affordable, so I think it’s a great option.
How To Roast Broccoli (1-Minute Video):
Ingredients
- 1 pound broccoli , cut into florets
- 2 tablespoons olive oil
- 2 cloves garlic , minced (optional)
- sea salt
Instructions
- Preheat the oven to 400ºF. Place the chopped broccoli on a large baking sheet, and drizzle it with the olive oil.
- Use a microplane to mince the garlic over the broccoli, and season generously with salt and use your hands to toss it together evenly. (You can leave out the garlic if you don't care for it.) Spread the broccoli evenly into a single layer on the pan, then place it in the oven.
- Roast until the broccoli is golden and tender, about 15 to 20 minutes, then serve warm.
Video
Nutrition
Roasted Broccoli Nutrition (per serving): Calories: 102, Fat: 7g, Carbohydrates: 8g, Fiber: 2g, Protein: 3g
Recipe Notes:
- This recipe can be adapted to use anything you have on hand. It works well with other vegetables, like cauliflower, and with other oils. Feel free to season it to your taste!
–
Reader Feedback: What’s your favorite way to eat broccoli?
Hi I do not have a website but I ove your sight I am addicted to it. Have been cooking Paleo style for the last 4 weeks and am soo excited about all the nice receipts.
Keep them coming.
I love the Cauliflower rice even my son is on it now.
thank you xxxxx
Ute
I have a bag of frozen broccoli on hand. Will that work?
Thank you for this recipe. So simple, but so good! I love broccoli already but was needing a change and a way for my kids to enjoy it! Problem solved. I keep a strict diet to keep candida at bay (among other things) and our blog is an inspiration and has certainly kept diet boredom from creeping in. Thank you so much!
I have made this recipe three times in the past week for my 5-year-old son and each time he begs me to make more! Love it!!!
Thanks Megan!
Hi! Can I use cauliflower instead?
Of course!
This recipe is great. I make it for our family and for potluck. It really satisfies salt and carb cravings
Going to try tossing them in truffle oil instead of coconut and garlic. We shall see!
10 + !!! I made them tonight for the first time, everybody looooved them.such a simple recipe, yet fabulous! thanks a lot
Hello Megan,
OMG, so glad I found this site. I suffer from Endo and IC, I can not wait to feel better. I know the Candida in overdrive. I am going to do a juice fast for about 3-4 weeks, then I will be trying out these recipes. However, today I will be making the strawberry shake and broccoli chips. Thanks again for this Site.
BTW, do you have any suggestions or comments about on the juice fast?
Luv it!