Roasted Broccoli Recipe
Make Roasted Broccoli in 20 minutes with tender, crisp florets finished with lemon and Parmigiano Reggiano for an easy side.
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.
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.
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.
Nutrition
Calories: 220kcalCarbohydrates: 8gProtein: 11gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 134mgPotassium: 1281mgFiber: 11gSugar: 7gVitamin A: 2525IUVitamin C: 362mgCalcium: 191mgIron: 3mg