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When prepared correctly, roasted broccoli can be an irresistible side dish. With a touch of olive oil, salt, and garlic, it cooks to tender perfection in a matter of minutes.
I originally shared this recipe in 2012, but recently retested it to see if the method could be improved at all. I tried cooking it at various oven temperatures, such as 425°F vs. 400°F, and tested it both with and without parchment paper to see if one produced crispier results than the other.
You can read all about it below!
⭐⭐⭐⭐⭐ Featured Review
“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!” -Hannah
Ingredients You’ll Need
- Broccoli Florets. You’ll need 12 ounces of broccoli per half-sheet-size pan. This is the maximum amount you can use per pan, without steaming the broccoli. (Crowding the pan = softer, rather than crispy, broccoli.)
- Olive Oil. Use a tablespoon of olive oil for every 8 ounces of broccoli you plan to cook. This locks in moisture, so if you use too much oil, the broccoli could end up soggier.
- Garlic. I originally shared this recipe with fresh garlic cloves, but in my experience, the garlic can start to burn before the broccoli is cooked. I now use powdered garlic to quickly distribute the flavor and avoid the need for cleaning an extra kitchen tool.
- Salt. Salt makes the flavor pop, so this broccoli becomes as delicious as French fries. I always use fine sea salt (which is pink!) when I include measurements in a recipe.
If you enjoy Parmesan cheese or lemon juice, these add-ins both pair perfectly with roasted broccoli. Refer to the recipe variations in the notes below for helpful tips.
How to Roast Broccoli in the Oven
Step 1:
Preheat the oven to 400°F and have a half-sheet baking pan (13″ x 18″) ready for use.
Cut the broccoli florets into similarly sized pieces. I like to cut the stems in half, so each piece has a flat side. You’ll want the flat side to be in contact with the pan, so it can crisp as it cooks.
Transfer the broccoli florets to a large bowl and add the olive oil, garlic powder, and salt. Toss well, using your hands to rub the oil and spices into each piece. The better you can distribute the seasoning, the better the flavor will be later.
Step 2:
Lightly spray the baking sheet with oil, then transfer the seasoned broccoli to the pan. Spread it out in an even layer, ensuring the broccoli pieces do not touch each other. The flat edges of the broccoli stalk should be in direct contact with the pan for maximum caramelization.
Bake at 400ºF for 15 to 20 minutes. When your kitchen starts to smell fragrant, that’s a good time to check on the broccoli. A fork should easily slide into each piece when it’s done, and the tops should look golden brown around the edges.
The broccoli is ready to serve right away with your favorite main course.
Roasted Broccoli Storage Tips
If you have leftover broccoli, you can store it in an airtight container in the fridge for up to 5 days. Reheat it in an air fryer for 3-4 minutes at 350°F for the crispiest results.
How to Season Broccoli
While roasted broccoli doesn’t need extra seasoning, these options can be a fun twist.
- Parmesan cheese. You can toss the broccoli in 2-3 tablespoons of Parmesan cheese before roasting. It will help it crisp up even more. Or, just sprinkle it on immediately after cooking.
- Lemon juice. For a bright, slightly tangy flavor, add a teaspoon of lemon juice to the broccoli while stirring it with the seasonings. It makes the flavor pop! (Even my 8-year-old daughter liked it this way.)
- Red pepper flakes. For a spicy kick, toss the broccoli with a pinch of red pepper flakes before roasting. It will add a hint of spice to your side dish.
- Black Pepper. I don’t always add pepper to broccoli, because my kids find it too spicy. But if you don’t mind the spice, it pairs well with this veggie.
Ingredients
- 12 ounces broccoli
- 1 ½ tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
Instructions
- Preheat the oven to 400ºF and lightly grease a half-sheet pan with oil. Using a cutting board and sharp knife, cut the broccoli florets into similarly sized pieces. I like to cut the stems in half, so each piece has a flat side.
- Transfer the cut broccoli to a large bowl and toss with the olive oil, garlic powder, and salt. Use your hands to rub the seasonings evenly into each piece, then spread the broccoli out on the prepared pan. Ensure the flat side of each piece is in direct contact with the pan, and don't crowd the pieces. (Otherwise they will steam, rather than crisp up.) Bake at 400ºF for 15 to 20 minutes.
- You'll know it's time to check on the broccoli when your kitchen smells fragrant. A fork should easily slide into the pieces when they are tender, and the edges will look golden brown. Serve warm right away for the best texture.
Notes
Nutrition
More Recipes to Try
- Baked Chicken Drumsticks
- Kale Salad Dressing
- Protein Peanut Butter Cups
- Healthy Turkey Chili
- Baked Berry Oatmeal
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
Delicious! My children (not usually fans of greens) fought about the last floret.
Oh my gosh, I love hearing that. Glad it was a hit!
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.