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This oven-roasted broccoli is so tasty. All it needs are olive oil, kosher salt, freshly ground black pepper, and a hot oven!
It's the perfect weeknight side dish because it's so easy to make, and it's ready in just 20 minutes.
Roasting vegetables caramelizes them and makes them extra flavorful. It's the best way of cooking veggies, in my opinion, and this recipe is a great example. (Roasted green beans and roasted asparagus are also great).
The best part? Oven-baking is so easy. It is a hands-off cooking method, unlike pan-frying, which requires constant attention.
Jump to:
- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Broccoli Recipes
- Foodie Newsletter
- Recipe Card
- Reviews
Ingredients
You'll only need four ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fresh broccoli: I often make my life easy and use pre-cut and pre-washed bagged broccoli.
- Olive oil: I love cooking with this very flavorful oil. It's best to use high-quality, extra-virgin olive oil.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
Variations
- After the first 10 minutes in the oven, sprinkle the broccoli florets with ½ teaspoon of garlic powder and 2 tablespoons of grated parmesan cheese, lightly spray them with olive oil, and continue roasting for 5 more minutes.
- You can add more spices, including ¼ teaspoon of red pepper flakes, ½ teaspoon of onion powder, and ½ teaspoon of dried thyme (my personal favorite).
- You can use melted butter instead of olive oil.
- I sometimes squeeze fresh lemon juice on the broccoli once it's done.
Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps:
Cut the broccoli into florets and arrange them on a parchment-lined baking sheet.
Drizzle the florets with olive oil. Use your hands to coat them with the oil.
Sprinkle the broccoli with salt and pepper.
Roast it for about 15 minutes in a 450°F oven, then serve.
Expert Tips
- Don't discard the broccoli stalks! Broccoli stems are delicious. Simply peel them, cut them into pieces, and bake them on a separate baking sheet. The stalks need to cook for slightly longer, so you should place them in the oven about five minutes before putting the florets in.
- Since roasted peppers need a 450°F oven too, I sometimes roast peppers and broccoli at the same time, as shown in the photo below. As you can see, I also roasted a red onion that I wanted to use up.
Recipe FAQs
How can I make broccoli taste better?
Roast it! When cooked in a hot oven, broccoli doesn't need much seasoning, although you can certainly experiment with spices if you wish.
Plenty of good olive oil, coarse kosher salt, and freshly ground black pepper - that's all it takes to turn broccoli into a crispy, flavorful delicacy.
One of my kids is notorious for being a very picky eater. As you can imagine, broccoli is NOT on her list of favorite foods. As you can also imagine, I very much want her to eat this vegetable! Luckily, when I bake it in the oven, she's much more open to eating it.
How long do you roast broccoli in the oven?
Not long! It only needs about 15 minutes in a hot 450°F oven. You don't want to overcook it, or it will become mushy.
Should I stir the broccoli midway through cooking?
I don't. I let it cook undisturbed because I want those tasty caramelized bits, and the best way to achieve those is to allow the same areas of the florets to continuously touch the hot pan.
Can I use frozen broccoli?
Surprisingly, yes. Roasted frozen broccoli in browned and crispy - almost as good as fresh broccoli.
Serving Suggestions
Oven-roasted broccoli is a versatile side dish that goes with lots of main courses. But since I cook it in a 450°F oven, I like to serve it with a main course I can cook in the same oven. So, I often serve it with any of the following:
- Baked chicken breast
- Blackened chicken
- Roasted pork tenderloin
- Baked catfish
- Oven chicken kabobs
- Keto chicken casserole
On occasion, I serve it with dishes that need a 400°F oven, like baked pork chops or buffalo wings, as shown in the photos below, and then I roast the broccoli for 25 minutes in a 400°F oven:
Storing Leftovers
The leftovers keep reasonably well for up to 3 days in the fridge in an airtight container, as shown in this photo:
But this is one of those dishes best eaten fresh out of the oven. The broccoli florets lose their crispiness and become mushy when stored.
Sometimes, I use the leftovers in an omelet the next day. That's actually very good, and I highly recommend it. You can add them to this egg white omelet or this chorizo omelet.
They are also good when added cold to a salad, such as no-mayo chicken salad or turkey salad.
If you'd like to reheat the leftovers, it's best to do so in the oven, as this restores their crispiness. You can reheat them in a 350°F oven for 10-15 minutes or until heated through.
More Broccoli Recipes
- Keto Broccoli Salad
- Broccoli Cheese Casserole
- Crustless Broccoli Quiche
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Recipe Card
4.98 from 44 votes
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Oven-Roasted Broccoli
This oven-roasted broccoli is so tasty. All it needs are plenty of olive oil, kosher salt, freshly ground black pepper, and a hot oven!15 minutes in a 450°F oven, and it's perfect.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 121kcal
Author: Vered DeLeeuw
Ingredients
- 1 pound fresh broccoli
- 3 tablespoons olive oil extra-virgin
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper freshly ground
Instructions
Preheat your oven to 450°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
Cut the broccoli into large florets, with some of the stalk attached. Arrange the florets in a single layer on the baking sheet.
Drizzle the olive oil over the broccoli. Use your hands to ensure all the broccoli florets are well coated.
Sprinkle the broccoli with kosher salt and freshly ground black pepper.
Roast until the broccoli is tender-crisp and beginning to char in places, about 15 minutes. Serve immediately.
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Notes
- After the first 10 minutes in the oven, you can sprinkle the broccoli with ½ teaspoon of garlic powder and 2 tablespoons of dry-grated parmesan cheese, lightly spray it with olive oil, and continue baking for 5 more minutes.
- Don't discard the broccoli stalks! Peel them, cut them into pieces, season the same way you season the florets, and bake them on a separate baking sheet. The stalks need to cook slightly longer, so place them in the oven five minutes before the florets.
- The leftovers keep reasonably well for up to 3 days in the fridge in an airtight container. But this is one of those dishes best eaten fresh out of the oven. The broccoli florets lose their crispiness and become mushy when stored. Sometimes, I use the leftovers in an omelet the next day. They are also good when added cold to a salad.
- If you'd like to reheat the leftovers, it's best to do so in the oven, as this restores their crispiness. You can reheat them in a 350°F oven for 10-15 minutes or until heated through.
Nutrition per Serving
Serving: 0.25 recipe | Calories: 121 kcal | Carbohydrates: 6 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 1 g | Sodium: 170 mg | Fiber: 3 g | Sugar: 2 g
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
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