Any roasted broccoli fans out there? If you’ve tried it before, I’m sure you count yourself as a fan. Roasted broccoli is tender in the middle, with delicious golden edges and irresistibly crispy tips. In short, it’s more tasty than you thought broccoli could be!
I’ve shared roasted broccoli as a component in other recipes before, but I wanted to share my basic roasted broccoli recipe with you today. It’s a great side dish recipe to keep in your back pocket, and goes with just about anything.
Roasted broccoli is a healthy side dish with major crowd appeal. Broccoli contains a lot of good-for-you fiber, vitamin C, and a surprising amount of protein, too. Who knew? If you’ve been in a rut with side dishes lately, or you’re tired of steamed broccoli, you’re going to love this simple side.
Below, you’ll find my best tips and variations on roasted broccoli. I’ll be sharing a few more recipes for simple roasted vegetables soon, so I’m excited to kick off with one of my favorites. Here we go!
Roasted Broccoli Tips
Here are a few general tips to make sure your roasted broccoli turns out perfectly, every time.
1) Cut the broccoli florets into bite-sized pieces.
That way, there are plenty of flat edges to lie flush against the pan and caramelize.
2) Don’t overcrowd the pan.
Broccoli needs some breathing room on the pan, or the florets will produce so much steam that they’ll never turn crisp on the edges. It’s better to use two pans, arranged on separate racks near the middle of the oven, than to cram too much broccoli on one pan.
Tip: Here is my favorite large, rimmed baking sheet (they’re called half-sheet pans, and that’s an affiliate link).
3) Bake the broccoli at a relatively high temperature.
High enough to get crispy, golden edges, but not so high that the olive oil burns on the pan and creates bitter flavors and an acrid smell. I recommend baking at 425 degrees Fahrenheit.
Roasted Broccoli Variations
Choose garnishes that complement your main dish, and you can serve roasted broccoli with a number of different cuisines. Here are some ideas for you. Which one is your favorite?
Italian roasted broccoli
Lightly drizzle thick balsamic vinegar or balsamic glaze. You could finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.
Tip: My favorite thick balsamic vinegar is Napa Valley Naturals’ Grand Reserve Vinegar—it’s about $7 at Whole Foods and similar stores. Make sure you get the bottle with “25 stars” on it.
Mediterranean roasted broccoli
Simply squeeze a lemon wedge over the broccoli once it’s out of the oven. You could also add some red pepper flakes for color and spice, and some lemon zest for more intense lemon flavor.
Roasted broccoli with an Asian spin
This one will surprise you! Lightly drizzle toasted sesame seed oil over the broccoli. Finish it off with sesame seeds (white or black), and some red pepper flakes if you’d like a spicy kick.
Thai roasted broccoli
Serve with peanut sauce on the side for drizzling, and lime wedges. Once again, red pepper flakes add a nice spicy touch.
More Uses for Roasted Broccoli
Roasted broccoli can be a delicious, hearty component in main dishes. Here are a few recipes to prove it:
- For a healthier take on grilled cheese, stuff it with broccoli and other roasted vegetables.
- Likewise, you can lighten up your pasta with spinach, roasted broccoli and veggies.
- Roasted broccoli offers some heft and irresistibly crisp texture to this hearty lentil and arugula salad.
- Roasted broccoli is the star of the show in my crispy tofu bowl with peanut sauce (available in my cookbook, page 175).
Please let me know how you like this roasted broccoli in the comments! I hope it becomes one of your favorite back-pocket side dishes.
Perfect Roasted Broccoli
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 side servings 1x
- Category: Side dish
- Method: Roasted
- Cuisine: American
Roasted broccoli is truly irresistible, and so easy to make! It will become your new favorite side dish. Find the basic recipe here, plus fun variations in the recipe notes. Recipe yields 4 side servings.
- 1 pound (16 ounces) broccoli florets, cut into bite-sized pieces (from 2 pounds or about 1 ½ bunches of broccoli)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet for easy clean-up, if desired.
- On the prepared baking sheet, toss the broccoli with the oil until all of the florets are lightly coated. Arrange them in an even layer across the pan, then sprinkle salt and pepper on top.
- Bake for 18 to 22 minutes, tossing halfway, or until the florets are turning deeply golden on the edges. Season to taste with additional salt and pepper, if necessary, and serve warm.
Change it up: Your garnishes can offer extra flavor. I love finishing the broccoli with a light drizzle of thick balsamic vinegar or balsamic reduction, or a squeeze of fresh lemon juice (bonus points for adding lemon zest, too). Grated Parmesan is a good idea, especially if you’re serving your broccoli with Italian main dishes. You can’t go wrong with a light sprinkle of red pepper flakes. For an Asian spin, top with sesame seeds (white or black), and a light drizzle of toasted sesame oil.