How To Make Roasted Broccoli

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Crispy roasted broccoli is an easy and delicious side dish. These fresh broccoli florets crisp up perfectly in under 1 hour and are a great way to add more greens into your diet or to eat as a delicious snack. 

Close up of crispy roasted broccoli.

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.

My sister and I absolutely love broccoli. Frozen broccoli sauteed in butter. It’s soooo good! We never really loved fresh broccoli, because it tasted very…fresh. But if you roast it with olive oil, salt, and freshly cracked black pepper, until crispy it’s divine!

How to Make The Best Oven-Roasted Broccoli:

Top view of oven roasted broccoli ingredients on a table.

Step 1. First, preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper, then set it aside. 

Step 2. Rinse and cut fresh broccoli florets into bite-sized pieces. Add them to the sheet pan, with olive oil salt, and freshly cracked black pepper. Mix until each floret is coated.

Top view of uncooked broccoli florets in a sheet pan.

Step 3. Roast the broccoli until it is tender and crispy, 30 – 40 minutes. 

Step 4. Serve and enjoy!

Top view of easy roasted broccoli on a sheet pan with spatula.

Kitchen Items You Might Need For This Recipe:

Large glass baking dish

Parchment paper

Sharp knife

Cutting mat

Serving Suggestions:

  • Eat it as a snack! I absolutely love it and I can eat the whole pan as a snack. It’s sooo good. 
  • Serve with roasted chicken, beef or fish for a filling meal. 
  • Farro, couscous, or quinoa all go great with roasted veggies. 
  • Towards the end of the cooking process top with cheddar cheese and chopped garlic.

Frequently Asked Questions

Is it better to roast or boil broccoli?

It really depends on what you are doing with your broccoli. I prefer roasting because the flavor is better and it doesn’t taste watery. I usually eat it as a side dish or snack. However, if you are making broccoli and cheddar soup it is better to boil or steam it. 

Do I need to wash broccoli before roasting?

Yes, it’s always important to wash your veggies before cooking and eating them. Just give them a quick rinse before chopping and you’re good to go!

Close up of crispy roasted broccoli.

Looking For More Recipes?

Oven-Roasted Cauliflower Recipe

Roasted Brussels Sprouts with Mushrooms

Green Beans with Mushrooms

How To Make Couscous

What’s your favorite way to eat roasted broccoli? Let me know in the comments. If you love this recipe, share it on Instagram by tagging me (@themidwestkitchenblog) or giving this recipe a star rating. 

Close up of oven roasted broccoli in a sheet pan.

How To Make Roasted Broccoli

Crispy roasted broccoli is an easy and delicious side dish. These fresh broccoli florets crisp up perfectly in under 1 hour and are a great way to add more greens into your diet or to eat as a delicious snack.
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3 servings
Calories: 202kcal
Cost: $5

Equipment

Ingredients

  • 1 ½ lb fresh broccoli 1 head cut into bite-sized pieces
  • 3 – 4 tablespoons olive oil
  • ½ teaspoon salt or to taste
  • ½ teaspoon ground black pepper or to taste

Instructions 

  • Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper, and set aside.
  • Rinse and cut broccoli florets into bite-sized pieces.
  • Add the broccoli to the baking sheet, then add olive oil, salt, and fresh cracked black pepper. Mix until coated. 
  • Roast for 30 – 40 minutes, or until the broccoli is tender and crispy.
  • Serve and enjoy!

Notes

All nutrition information is a rough estimate and this recipe card may contain affiliate links. 
Can be stored in the fridge for up to a week. 
Can be reheated covered in the oven.

Nutrition

Calories: 202kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 463mg | Potassium: 721mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1415IU | Vitamin C: 202mg | Calcium: 108mg | Iron: 2mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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