Super tender with slightly charred tips, this oven roasted broccoli is healthy, easy to make, and goes with just about anything! Once you try, you’ll be hooked.
Oven Roasted Broccoli
Easy side. Only four ingredients. Goes with just about anything. I mean it really doesn’t get easier than that! I was not always a broccoli fan until I tried oven roasted broccoli. It’s totally different than traditional steamed broccoli. Super tender with perfectly crunchy ends. You can serve it as a side to just about any meal. Or if you’re like me, eat the whole pan for a snack. It’s so good!
Ingredients for Oven Baked Broccoli
To make broccoli in the oven, you’ll need:
- fresh broccoli florets
- olive oil
That’s it! Once you get the hang of this basic recipe, you can totally jazz it up with Parmesan cheese, garlic, lemon, bacon, or your favorite spice blend. Broccoli with bacon has to be my favorite!
How Do You Cut Fresh Broccoli?
First of all, when buying fresh broccoli, look for bright green florets and a firm stalk. Also, the cut ends of the stalk should be fresh. Avoid anything with yellowing, limp florets or browning stem ends.
- Before cutting fresh broccoli, give it a quick rinse under cold water. Lightly pat dry and place on a large cutting board.
- Chop off the main stem of the broccoli as close to the crown as possible. The crown should break into several large florets. If not, you can cut down further into several large florets.
- Cut through each of the large florets to make bite-size pieces. For this recipe, I like to cut broccoli into slightly larger pieces as they hold the shape better when roasted.
Ways to Use Broccoli Stems
The main stem of the broccoli is totally edible. So don’t be tempted to throw it in the trash. Instead, trim off any leaves and/or blemishes and chop it into small pieces. Place into a ziplock bag and freeze for later use. One of my all-time favorite ways to use broccoli stems is in a Broccoli Cheddar Soup. You can also pan-fry them, make green rice, or make yummy pesto.
How to Roast Broccoli in the Oven
The key to making this easy roasted broccoli is not to overcrowd the pan. Make sure you have plenty of room for steam to escape so the broccoli roasts evenly.
- Step 1: Divide the broccoli florets between two sheet pans in a single layer. I like to line my pan with parchment paper for easy cleanup. Make sure not to crowd the broccoli or else it will steam instead of roast.
- Step 2: Drizzle lightly with olive oil, season with salt, pepper, and toss until combined.
- Step 3: Place one sheet pan in the middle rack and second in the lower third of the oven. Roast in a 450 F oven for 20 minutes. After 20 minutes the broccoli will be lightly charred at the tips. Give it a good toss and continue to roast for another 15-18 minutes or until fork tender.
Can You Roast Frozen Broccoli?
Apparently you can! So to be honest, I’ve tried roasting frozen broccoli and it turned out to be a little too soft for my own personal taste but I think it’s meant to be more tender than fresh broccoli. Anyway, here’s easy how to for oven roasted frozen broccoli.
More Broccoli Recipes
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This oven roasted broccoli comes together with only four simple ingredients! Roasted broccoli is the best.
- 2 lbs. fresh broccoli florets (3 lbs. with stems)
- Olive oil
- Kosher salt
- Black pepper
- Optional add-ins: bacon, Parmesan, garlic, lemon, your favorite spice blend
- Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.
- Layer broccoli in a single layer on the prepared baking sheet. Drizzle lightly with olive oil, season with salt, pepper, to taste, and toss to combine.
- Roast for 20 minutes. Toss the broccoli around and continue roasting for another 15-18 minutes or until fork tender. Broccoli should be tender and charred around the tips and stems. Serve immediately.
- Pro tip: when roasting broccoli, make sure the pan you’re using is big enough to fit broccoli in a single layer with some room around. Otherwise, the broccoli will steam out instead of roast. Use several sheet pans if needed.
Keywords: easy, healthy, vegetable, sheet pan
Oven Roasted Broccoli was first published in January 2017. Updated with new images and text in July 2019.
Cilantro Lime Chicken recipe was first published in August 2014. Updated with new images in July 2019.