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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!
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Reader Feedback: What’s your favorite way to eat broccoli?
So good. This is so simple but delicious! Pretty much the only way I make broccoli lately.
Doubled the garlic…Yum! Thank you for posting.
This is the ONLY way I make broccoli now. I love how it’s tender with crispy edges! My 2 year old eats it like potato chips, and that makes this mama happy!
This is really interesting re: “hack and hold” to optimize broccoli nutrients or using mustard powder. A good read!
https://nutritionfacts.org/2016/02/09/how-to-cook-broccoli/
I do not use any oil. Have you tried ground cashews or sunflower seeds with the garlic…or without the oil and just the garlic?
Curious, why do you have a rule against oil but not high fat things like cashews and seeds? It’s true that most vegetable oils are garbage– but not coconut, olive or avocado oils in moderation. Ghee and pasture raised animal fats are also great.
I have just discovered your site. A friend recommended your recipes and I am in Pinterest heaven. I can not wait to try so many of them. Anyways… I do relatively the same thing with cauliflower. Drizzle with oil and minced garlic, dash of salt, and dash of parmesan for anyone who is having dairy. I bake mine at 300 degrees for 45-50 min. I bet even a broccoli and cauliflower mix would be tasty. There are never leftovers.