This recipe for roasted broccoli in the oven is simple and flexible. The golden-brown florets are great as a side dish or in a variety of broccoli dishes!
What are some of your favorite broccoli recipes? I like broccoli in just about anything – broccoli salad, frittatas, spaghetti, and so on – but my favorite way to eat it is probably the most basic: roasted!
Roasted broccoli is incredibly simple to prepare, and the florets emerge golden brown, crisp, and soft.
I can’t stop myself from eating them all right off the sheet pan, but they’re also a great complement to a variety of meals and a delicious side dish on their own.
If you enjoy roasted broccoli as much as I do, keep reading for my surefire method for roasting it, as well as a variety of serving ideas to make it tasty, satisfying, and appealing. Enjoy your roasting!
Broccoli Roasting Techniques
It’s very simple to make delicious roasted broccoli! This is what you must do:
- Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Break a head of broccoli into evenly sized florets as the oven heats up. Place them in a single layer on the baking sheet.
- Season the broccoli florets with salt and pepper after tossing them in olive oil. Bake for 15 to 22 minutes, or until the florets are browned and crisp around the edges, in a hot oven.
That concludes our discussion. Meyer lemon halves can also be roasted with broccoli.
Squeeze the roasted lemon juice over the florets as soon as they come out of the oven. Finish with a generous sprinkling of red pepper flakes. Enjoy while it’s still warm!
Tips for an Easy Roasted Broccoli Recipe
- Your vegetables should be washed and dried. After you’ve washed the broccoli head, make sure it’s completely dry before tossing it with the oil. It’s fine if there’s a little moisture, but if it’s too wet when it goes in the oven, it won’t brown and crisp.
- Don’t be put off by the salt. No one likes bland broccoli, so season it well. I season mine with sea salt before roasting and then add extra when it comes out of the oven, to taste.
- Cut the florets to the same size. Make sure your florets are all approximately the same size because they will cook at the same rate. You don’t want the smaller ones to burn before the larger ones are ready!
- Make sure it doesn’t get too crowded! If the florets on the sheet pan are too close together, they will steam in the oven and will not brown and crisp. Make sure your florets are evenly spaced with a little space between them.
- Don’t throw the stalk away! It can be chopped and roasted alongside the florets, saved for soup, or pulsed into broccoli rice. Don’t throw anything out, and don’t go hungry!
Serving Suggestions Oven Roasted Broccoli
As previously said, my favorite method to serve oven-roasted broccoli is with a generous squeeze of lemon juice and a sprinkle of red pepper flakes.
Your possibilities, however, do not end there! Here are some more fantastic ideas to jazz up this simple side dish:
- Toss it with fresh herbs like parsley or thyme, chopped.
- Toss it with a simple lemon vinaigrette and a pinch of lemon zest.
- Drizzle sesame oil and tamari or soy sauce over it, then top with toasted sesame seeds.
- Sprinkle florets with grated Parmesan cheese and minced garlic in the last few minutes of baking. Cook for another 2 minutes, or until the broccoli is crisp and the cheese has melted.
- For crisp and onion-y, garlicky taste, sprinkle it with Bagel Seasoning.
- Serve it with a dipping sauce, such as cilantro lime dressing, tahini sauce, chipotle sauce, peanut sauce, cashew cream, vegan cheese, or pesto, or with the red pepper muhamarra from this recipe.
Alternatively, make it a complete dinner! Combine it with one of the above sauces, a grain, and a protein to make an easy roasted vegetable pasta, or pile it onto a DIY grain bowl with one of the above sauces, a grain, and a protein. Here are some of my personal favorites:
- Farro, couscous, quinoa, or cilantro lime rice are some of the grains that can be used (Or substitute another veggie, like spaghetti squash or cauliflower rice, for the grain.)
- Roasted chickpeas, lentils, or baked tofu are all good sources of protein.
|Time to Prepare: 5 minutes
Cook: 20 minutes
Time allotted: 25 minutes
Learn how to make flawless broccoli roasting every time! You can eat it on its own or combine it with one of the savory serving ideas listed above.
- broccoli florets, 12 oz
- Drizzle with extra-virgin olive oil
- freshly ground black pepper and sea salt
- Optional: halved Meyer lemons
- Optional: red pepper flakes
- Sheets for Baking
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- On a baking sheet, arrange the broccoli florets and lemon halves. Toss with olive oil, salt, and pepper and lay out on a baking sheet equally.
- Roast for 15 to 22 minutes, or until the edges are browned. Squeeze a little lemon juice over the broccoli and, if preferred, top with red pepper flakes.