Learn how to make Roasted Broccoli, a simple 20-minute side dish you can serve with anything. The florets are tender, a little crisp around the edges, and dressed up with lemon juice and Parmigiano Reggiano. This has been one of my favorite easy sides for years, and I love mixing and matching the garnishes.
My dinner plate isn’t complete unless there’s something green on it. A sprinkle of fresh parsley doesn’t always cut it, so I’ll put in the extra time to make my popular Garlicky Butter Glazed Broccolini or a pile of these Steamed Green Beans. They’re simple to make and add so much to my meal—win-win!
Roasted Broccoli
Broccoli florets are lightly seasoned with oil, salt, and pepper, then roasted in the oven until lightly charred around the edges. Roasting is a simple, mostly hands-off cooking method—the dry heat of the oven slowly tenderizes the florets and coaxes out their hidden flavors you just wouldn’t get from steaming or blanching. Best of all, it only takes 20 minutes from start to finish.
Now, I have nothing against lightly seasoned roasted broccoli florets served plain, but I couldn’t resist adding a little flair to such a simple side. I went with grated Parmigiano Reggiano and some freshly squeezed lemon juice, but you could mix and match these with anything, really. A drizzle of my Roasted Garlic Butter, some balsamic reduction, or a dash of fresh herbs would all take this everyday veggie up a notch.
Ingredients and Substitutions
Broccoli – I trimmed the broccoli florets myself and saved the stems for a big pot of this Cream of Broccoli Soup.
Oil – I toss the broccoli in olive oil to encourage browning in the oven.
Seasonings – A little salt and pepper.
Garnishes – Technically, the garnishes in this recipe are optional, but I just couldn’t resist drizzling fresh lemon juice and grated Parmigiano Reggiano over the roasted broccoli.
How to Roast Broccoli in the Oven
Prepare: I start by spreading out the broccoli florets in an even layer on a parchment-lined sheet pan. I want at least 1 inch of space in between each one to help the edges crisp.
Season: Next, I drizzle the olive oil over the florets and season them with salt and pepper.
Roast: I roast the broccoli in the oven for 15 minutes or until it’s lightly browned and crisp around the edges.
Garnish and serve: To finish, I garnish the oven-roasted broccoli with lemon juice and grated cheese.
Chef Tip + Notes
Roasting broccoli in the oven isn’t rocket science, but I have had my fair share of burnt batches over the years. To avoid charred broccoli, don’t walk too far away from the oven, and always roast it on the middle rack. Broccoli usually takes around 15 minutes to roast at 450ºF, but you’ll know the florets are perfect when they’re lightly browned and slightly crispy around the edges.
- High heat is the way to go: Roasting broccoli below 450ºF can yield soft or soggy florets that aren’t caramelized.
- Add more vegetables: When I want a more well-rounded side dish with extra flavor, I’ll add a diced shallot, a few garlic cloves, and/or cauliflower florets to the sheet pan with the broccoli.
- Oil-free variation: A little olive oil goes a long way here, tenderizing the broccoli and helping those edges get nice and crisp. If you’d rather omit the oil, you can try tossing the florets in a splash of chicken stock or vegetable stock instead.
- Cheesy roasted broccoli: Even though I usually wait until after the broccoli comes out of the oven to add garnishes, I’ll sometimes sprinkle the parmesan over top during the last 5 minutes of baking. Roasted broccoli with melted cheese is out of this world.
- More garish ideas: When I’m not dressing up the broccoli with cheese or lemon, I’ll add a drizzle of melted garlic herb butter, a few small splashes of balsamic vinegar, lemon zest, soft green herbs, or a sprinkle of red pepper flakes.
- Finishing sauces: Push the jarred cheese sauce aside and pour this cheesy Mornay Sauce, this bright, tangy Lemon Vinaigrette Dressing, or my extremely versatile Tahini Sauce over top.
Serving Suggestions
I’ve been roasting broccoli for years now. It’s a quick and easy side that goes well with all of our favorite proteins and main dishes, from summer staples, like my Easy Grilled Salmon, to the Roasted Turkey at Thanksgiving.
On Sundays, I like to cook a double batch and pack the extras with my meal prep. A chicken breast with rice makes for a complete and satisfying lunch, with some cooked broccoli on the side.
Make-Ahead and Storage
Make-Ahead: The roasted broccoli is best served immediately after cooking. You can keep it warm in a covered pan or serving dish for up to 15 minutes before serving.
How to Store: Cover the leftover cooked broccoli and refrigerate it for up to 3 days.
How to Reheat: Either zap the broccoli in the microwave for about 1 minute or, to keep that tender texture, reheat the florets on a sheet pan in a 350ºF oven for 5 to 10 minutes.
More Broccoli Recipes
Roasted Broccoli Recipe
Ingredients
- 4 heads of broccoli, trimmed into florets
- 4 tablespoons olive oil
- salt and pepper to taste
- optional juice of 1 lemon
- optional finely grated Parmigiano Reggiano
Instructions
- Preheat the oven to 450°.
- Spread out the broccoli florets on a sheet pan lined with parchment paper.
- Evenly drizzle the olive oil onto the florets and season each one with salt and pepper.
- Roast on a middle rack in the oven at 450° for 15 minutes. They should be lightly browned and just a little gently crisp.
- Add optional lemon juice and parmigiano and serve.
Roasted Broccoli Recipe