Name: Oven-Roasted Broccoli
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large broccoli crowns; 2–3 tbsp olive oil; ½ tsp salt; ¼ tsp black pepper; ½ tsp garlic powder or 2 cloves minced garlic (optional); Lemon wedges, for serving (optional)

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Oven-roasted broccoli is a simple yet incredibly flavorful side dish that turns this humble vegetable into something truly crave-worthy. Roasting brings out the natural sweetness and creates crispy, caramelized edges that I just can’t get from steaming or sautéing.

Why You’ll Love This Recipe

I love how roasting transforms broccoli into something golden, tender, and nutty. It takes very little prep and only a handful of ingredients, but the results are impressive. Whether I’m serving it alongside a main dish or adding it to a grain bowl or pasta, roasted broccoli always adds flavor and texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh broccoli crowns
Olive oil
Salt
Black pepper
Garlic powder or minced garlic (optional)
Lemon wedges (for serving)

Directions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and thoroughly dry the broccoli. Cut it into medium-sized florets.
Toss the florets with olive oil, salt, pepper, and garlic if using.
Spread the broccoli in a single layer on the baking sheet, leaving space between pieces so they roast, not steam.
Roast for 20–25 minutes, flipping once halfway through, until the edges are browned and crispy.
Squeeze fresh lemon juice over the top before serving, if desired.

Servings and timing

This recipe serves 4 as a side dish and takes about 30 minutes from start to finish, including prep and roasting.

Variations

Sometimes I sprinkle grated Parmesan over the broccoli during the last 5 minutes of roasting for a cheesy finish. I also like adding red pepper flakes for a bit of heat or tossing in sliced almonds for extra crunch. When I want something heartier, I roast it with chickpeas for a protein boost.

storage/reheating

Leftover roasted broccoli can be stored in an airtight container in the fridge for up to 4 days. I reheat it in a hot skillet or the oven to bring back some of the crispiness. Microwaving works, but it softens the texture a bit.

FAQs

Why is my roasted broccoli soggy?

If I overcrowd the pan or don’t dry the broccoli well after washing, it steams instead of roasting. I make sure the florets have space and are completely dry before roasting.

Can I use frozen broccoli?

Yes, but I roast it straight from frozen at a higher temperature (around 450°F) and accept that it won’t get quite as crispy as fresh.

Do I need to flip the broccoli?

Flipping halfway through helps get even browning on all sides, so I usually do it unless I’m in a rush.

What oil is best for roasting?

I stick with olive oil for flavor, but avocado oil or vegetable oil also works well because of their high smoke points.

Can I roast the broccoli with other vegetables?

Absolutely. I often add carrots, cauliflower, or sweet potatoes. I just cut everything to a similar size and keep an eye on roasting times.

Conclusion

Oven-roasted broccoli is one of those recipes I make on repeat. It’s quick, easy, and brings out the best in a simple vegetable. Whether I serve it on the side or mix it into a larger meal, it always adds something delicious and satisfying. Once I started roasting broccoli, I never looked back.