This simple roasted broccoli recipe is the perfect way to transform a humble vegetable into a crispy, golden-brown side dish.
Tossed with garlic and olive oil, then roasted to perfection, it’s a flavor-packed addition to any meal.
Top with a sprinkle of parmesan for an extra burst of savory goodness.
Ready in just 20 minutes, it’s the easiest way to enjoy deliciously tender broccoli every time!
For Roasted Broccoli
- Broccoli – I use 1 1/2 pounds of fresh broccoli, cut into medium florets. You can use stems as well, just be sure to peel them first.
- Olive Oil – Adds richness and helps the broccoli get crisp and golden while roasting.
- Garlic – Minced garlic adds great flavor to the broccoli, though you can also use garlic powder if preferred.
- Sea Salt – Enhances the flavor of the broccoli. You can adjust to taste depending on your preference.
- Black Pepper – A small amount for a bit of seasoning to balance the flavors.
- Parmesan Cheese – Optional, but adds a nice cheesy touch when sprinkled over the roasted broccoli just before serving.
Simple Roasted Broccoli Recipe
Notes
Ingredients
- 1 1/2 pounds broccoli (1 medium head), cut into florets
- 3 tablespoons olive oil
- 3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 2 tablespoons freshly grated parmesan cheese (optional, for garnish)
Instructions:
- Preheat Oven:
- Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss Broccoli:
- Place the broccoli florets on the prepared baking sheet.
- Drizzle with olive oil, then sprinkle with minced garlic, salt, and pepper.
- Toss to coat the broccoli evenly.
- Roast:
- Spread the broccoli in a single layer and roast for 14-18 minutes, until the edges are golden brown and the stems are tender but crisp.
- Finish and Serve:
- If using Parmesan, sprinkle it over the roasted broccoli right before serving.
- Serve immediately.
Tips:
- To ensure the broccoli crisps up, rinse it under cold water, then pat dry thoroughly before roasting.
- Don't discard the stems—peel off the fibrous layer and chop them into bite-sized pieces for roasting.
Nutrition
Calories: 154 kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 347mg | Potassium: 548mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1061 IU | Vitamin C: 152mg | Calcium: 85mg | Iron: 1mg
- Can I use frozen broccoli instead of fresh?
Yes, you can! Just be sure to roast it longer to help it crisp up. Frozen broccoli tends to release more moisture, so make sure to pat it dry before tossing it with oil and seasonings. It’ll still turn out crispy and delicious.
- How do I make sure the broccoli cooks evenly?
Cut your broccoli into uniform florets. That way, they’ll cook at the same rate and you won’t end up with some pieces overcooked while others are underdone. Simple, right?
- Do I really need to preheat the oven?
Yes! Preheating the oven ensures that the broccoli gets that golden crispiness the moment it hits the baking sheet. It’s all about achieving that perfect texture in less time.
- Can I add other vegetables?
Definitely! Roasting other veggies like carrots, bell peppers, or even onions along with the broccoli can add variety. Just make sure to cut them to a similar size so they cook evenly.
- How do I store leftovers?
Leftover roasted broccoli can be stored in an airtight container in the fridge for up to 3-4 days. Reheat it in the oven or a skillet to restore some of its crispness. It’s still just as tasty the next day!
