Roasted broccoli is the best broccoli ever! Once you learn how to roast broccoli, you may never go back to any other method. It’s easy to make and the best broccoli you’ll ever taste.
How long it takes: 5 minutes to prep, 20 minutes in the ovenEquipment you’ll need: sharp knife, sheet pan, ovenServings: 4
Is this something you want to hear your kid say? Our daughter did not want to stop eating this broccoli. Can you believe that? I’m telling you, this is the only way we’ll ever eat broccoli from here on out.
This is Ben’s absolute favorite way to eat broccoli. I think he actually gets a little annoyed (secretly though, he’d never complain!) when I steam it instead of roasting it.
It is simply delicious. Unbelievably easy to prepare, with only minimal seasoning to really let the broccoli shine.
If you don’t know how to roast broccoli, it’s so super easy to do! Simply toss cut broccoli in extra virgin olive oil, sprinkle it with a bit of salt and pepper, and roast it in a super hot oven.
You can jazz it up with some lemon juice or Parmesan cheese, but we really love it with just salt and pepper!
Sheet pans are a kitchen essential! You can use them for so many different things. I have had this two pack for years.
What About Frozen Broccoli?
Does roasted frozen broccoli taste the same? The answer is YES but it’s not going to turn out exactly the same. I use it when I’m in a pinch. Frozen broccoli gets a little crispy but since the water content is higher, it tends to steam a little bit in the oven, making it less crisp. The secret? Don’t thaw it first!
According to Healthline, broccoli is a “powerhouse” of nutrition, with lots of fiber, antioxidants, vitamins and minerals. When you boil broccoli, some of the nutrition is lost (notice how the water is green when you drain the broccoli!). Steaming or roasting retains a lot more of the vitamins and antioxidants.
If you like your broccoli to be super tender or if you’re short on time, the broccoli can be blanched first. Bring a pan of water to a boil, immerse the broccoli for 2 minutes; drain well, dry and proceed with recipe. You can also steam the broccoli in a covered dish with 2 tablespoons of water in the microwave for 2 minutes. Personally, I prefer not to blanch the broccoli. I think it gets a lot crispier and has more flavor.
As I mention above, the secret is to dry it thoroughly. Make sure it’s not too crowded on the sheet pan. There should be room for the broccoli to be spread out in a single layer. Small florets get crispier than large ones. In addition, make sure your oven is preheated to at least 425°F.
Look for dark green color and tight florets. If the florets look like they are beginning to open, the more mature the broccoli is, and that’s not such a great thing. The broccoli should be pretty much odorless and the stem should be firm and crisp. If the broccoli is yellow, has black spots or mold, is soft, or has a bad odor, it’s probably not any good and should be tossed or composted.
Make It Your Own
While plain roasted broccoli is really delicious, there are ways to jazz it up.
- Add cheese: Roast broccoli with Parmesan sprinkled on at the end.
- Brighten up the flavor with lemon! Squeeze on lemon juice or add lemon zest right before serving.
- Combine veggies: Roast broccoli and cauliflower together; that combination is great with a sprinkle of chili powder. Broccoli and carrots are a good combination, too, as well as broccoli and potatoes. Since carrots and baby potatoes take a bit longer to get tender, put them on the pan first and roast them for about 5-10 minutes before you add the broccoli.
- Roast broccolini! Broccolini has smaller florets and longer stalks but you can roast it pretty much the same way as broccoli.
- Rather have broccoli a different way?Try this broccoli with my easy cheese sauce! Or Instant Pot broccoli cheese soup! I love Instant Pot mac and cheese with broccoli, too. Did you know you can cook broccoli in your air fryer? Try air fryer broccoli.
Since there’s very little prep involved with this recipe, there’s really only one thing you can do to get a head start: prep the broccoli and that’s probably the most time-consuming part. You can do that a couple days ahead of time and refrigerate it until you’re ready.