This Roasted Broccoli Recipe has crispy edges, tender centers, and big roasted flavor with just olive oil and salt. Quick prep and one pan.
author’s note
This Is For People Who Think They Don’t Like Broccoli!
I’ve spent years perfecting roasted sweet potatoes, Brussels sprouts, carrots, asparagus, and so many more roasted veggies. It was about time I shared the Roasted Broccoli recipe I make on repeat.
Broccoli gets a bad rep because most of us tried it steamed. Steamed broccoli is soft, a little watery, and not very exciting. Roast it, though, and it’s a whole different thing. The edges get crisp, the flavor turns sweet and toasty, and it’s honestly hard to stop snacking on this caramelized broccoli right off the pan.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Broccoli florets | Use fresh for best browning. If using frozen, roast straight from frozen and add a few minutes. |
| Olive oil | Avocado oil works great for a hot burner. Add a touch more if florets look dry. |
| Salt and pepper | For heat, add a pinch of red pepper flakes. |
| Garlic powder | Even coverage without burning. For fresh garlic, sauté first and toss in after roasting. |
| Parmesan, finely grated | Pecorino for a sharper bite. Grate fresh so it melts in. Skip for dairy-free. |
| Lemon zest + juice (skippable) | Fresh is always best! |
How To Make This Roasted Broccoli Recipe
- Heat Oven: Set to 425°F (220°C).
- Cut Broccoli: Into florets, place on baking sheet.
- Drizzle and Season: With olive oil, salt, pepper, and garlic powder; toss.
- Roast: For 15-19 minutes until crisp and charred.
- Sprinkle with Parmesan: Let cheese melt.
- skippable Lemon Flavor: Add lemon zest and juice. Serve.
Featured Comment
“This is such a great recipe! The broccoli came out crispy and satisfying! Thank you!”
– Lauren
Storage
- Make-ahead: Cut florets up to 2 days early. Store dry in the fridge. Season and roast right before dinner.
- Store: Cool, then refrigerate this roasted broccoli recipe for up to 3 days.
- Reheat: Best in a hot skillet or air fryer for a few minutes, or on a sheet pan at 425°F until warm and crisp.
- Leftover ideas: Chop and fold into this orzo bake, fried rice, or a cheesy egg scramble.
More Roasted Vegetables:
Appetizers
Roasted Cherry Tomatoes
Vegetables
Brown Sugar Roasted Carrots
Appetizers
Roasted Corn
Side Dishes
Crispy Roasted Potatoes RecipeVariations
- Extra Veggies: Mix in carrots or cauliflower; refer to specific recipes for guidance.
- Asian-Inspired: Mix in 1 tsp toasted sesame oil and a sprinkle of sesame seeds. This version is satisfying withchicken ramen, steak bites, or beef lettuce wraps.
- Italian-Inspired: Include 1 tsp Italian seasoning, extra Parmesan, and 1 tsp lemon zest. Pair this with stuffed shells, spaghetti bolognese, or these straightforward meatball subs.
- Air Fryer Roasted Broccoli Recipe: Toss florets with oil and seasonings. Air fry at 390°F for 8 to 12 minutes, shaking once, until crisp and browned. Finish with Parmesan and lemon.
