Any roasted broccoli fans out there? If you’ve tried it before, I’m sure you count yourself as a fan. Roasted broccoli is tender in the middle, with delicious golden edges and irresistibly crispy tips. In short, it’s more tasty than you thought broccoli could be!
I’ve shared roasted broccoli as a component in other recipes before, but I wanted to share my basic roasted broccoli recipe with you today. It’s a great side dish recipe to keep in your back pocket, and goes with just about anything.
Roasted broccoli is a healthy side dish with major crowd appeal. Broccoli contains a lot of good-for-you fiber, vitamin C, and a surprising amount of protein, too. Who knew? If you’ve been in a rut with side dishes lately, or you’re tired of steamed broccoli, you’re going to love this simple side.
Below, you’ll find my best tips and variations on roasted broccoli. I’ll be sharing a few more recipes for simple roasted vegetables soon, so I’m excited to kick off with one of my favorites. Here we go!
Roasted Broccoli Tips
Here are a few general tips to make sure your roasted broccoli turns out perfectly, every time.
1) Cut the broccoli florets into bite-sized pieces.
That way, there are plenty of flat edges to lie flush against the pan and caramelize.
2) Don’t overcrowd the pan.
Broccoli needs some breathing room on the pan, or the florets will produce so much steam that they’ll never turn crisp on the edges. It’s better to use two pans, arranged on separate racks near the middle of the oven, than to cram too much broccoli on one pan.
Tip: Here is my favorite large, rimmed baking sheet (they’re called half-sheet pans, and that’s an affiliate link).
3) Bake the broccoli at a relatively high temperature.
High enough to get crispy, golden edges, but not so high that the olive oil burns on the pan and creates bitter flavors and an acrid smell. I recommend baking at 425 degrees Fahrenheit.
Roasted Broccoli Variations
Choose garnishes that complement your main dish, and you can serve roasted broccoli with a number of different cuisines. Here are some ideas for you. Which one is your favorite?
Italian roasted broccoli
Lightly drizzle thick balsamic vinegar or balsamic glaze. You could finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.
Tip: My favorite thick balsamic vinegar is Napa Valley Naturals’ Grand Reserve Vinegar—it’s about $7 at Whole Foods and similar stores. Make sure you get the bottle with “25 stars” on it.
Mediterranean roasted broccoli
Simply squeeze a lemon wedge over the broccoli once it’s out of the oven. You could also add some red pepper flakes for color and spice, and some lemon zest for more intense lemon flavor.
Roasted broccoli with an Asian spin
This one will surprise you! Lightly drizzle toasted sesame seed oil over the broccoli. Finish it off with sesame seeds (white or black), and some red pepper flakes if you’d like a spicy kick.
Thai roasted broccoli
Serve with peanut sauce on the side for drizzling, and lime wedges. Once again, red pepper flakes add a nice spicy touch.
More Uses for Roasted Broccoli
Roasted broccoli can be a delicious, hearty component in main dishes. Here are a few recipes to prove it:
- For a healthier take on grilled cheese, stuff it with broccoli and other roasted vegetables.
- Likewise, you can lighten up your pasta with spinach, roasted broccoli and veggies.
- Roasted broccoli offers some heft and irresistibly crisp texture to this hearty lentil and arugula salad.
- Roasted broccoli is the star of the show in my crispy tofu bowl with peanut sauce (available in my cookbook, page 175).
Please let me know how you like this roasted broccoli in the comments! I hope it becomes one of your favorite back-pocket side dishes.
Watch How to Roast Broccoli
Perfect Roasted Broccoli
- Author: Cookie and Kate
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 side servings 1x
- Category: Side dish
- Method: Roasted
- Cuisine: American
Roasted broccoli is truly irresistible, and so easy to make! It will become your new favorite side dish. Find the basic recipe here, plus fun variations in the recipe notes. Recipe yields 4 side servings.
Ingredients
- 1 pound (16 ounces) broccoli florets, cut into bite-sized pieces (from 2 pounds or about 1 ½ bunches of broccoli)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet for easy clean-up, if desired.
- On the prepared baking sheet, toss the broccoli with the oil until all of the florets are lightly coated. Arrange them in an even layer across the pan, then sprinkle salt and pepper on top.
- Bake for 18 to 22 minutes, tossing halfway, or until the florets are turning deeply golden on the edges. Season to taste with additional salt and pepper, if necessary, and serve warm.
Notes
Change it up: Your garnishes can offer extra flavor. I love finishing the broccoli with a light drizzle of thick balsamic vinegar or balsamic reduction, or a squeeze of fresh lemon juice (bonus points for adding lemon zest, too). Grated Parmesan is a good idea, especially if you’re serving your broccoli with Italian main dishes. You can’t go wrong with a light sprinkle of red pepper flakes. For an Asian spin, top with sesame seeds (white or black), and a light drizzle of toasted sesame oil.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Shirley
I roast all of my vegetables in this manner and they are all delicious.
Kate
I’m happy to hear that, Shirley!
Claire
I love roasted broccoli. However, I was under the impression that you should not use olive oil at such high heat. I use avocado or algae oil.
Kate
I don’t have issues, but I’m glad those oils work for you. Thanks for sharing, Claire!
Rachel
Agreed! Good tip. Olive oils have lower smoke points. Bake with avocado or ghee. Finish with olive oil for taste if desired.
Olive oil and MCT (or a raw avocado oil) are great for salad dressings.
Shanthi
There is cooking olive oils available
Martin McHugh
Claire is right on this.Avocado oil is the best oil at such a heat. You know your oils Claire and I am in the business too!
Joanne
But avocado oil is tasteless. Nothing wrong with roasting with OO. I’ve been doing it for years.
Julie
I use olive oil and it’s fine
Jean Hay
I discovered your site a few years ago while looking for recipes my food-challenged sister could eat. Now I own your beautiful cookbook and am assured that when I use one of your recipes it will be both delicious and healthy. Thank you for keeping food interesting and for recipes that are not too bland! And roasted broccoli is candy around here. Seriously, it seldom makes it to the table.
Kate
Thank you for your review, Jean! I’m so happy you are loving the blog. :)
Mary
Hi Kate,
I love it when you mention which recipes are in your book. It saves me from jumping up, knocking over my coffee and a lamp, and running to the kitchen to get my copy to check which recipes I Don’t have to immediately print out.
Thanks for that
Mary
Kate
Thanks for sharing, Mary!
Rose
Hey Kate, thanks for the recipe, but MORE so, thanks for the picture of Cookie – more often please! Btw, hold old is Cookie now? Such a cutie. It always makes my day to see her smiling face!!
Kate
Thank you! Cookie does make the pictures even better. :) She is 9!
Karen Freeman
Thank you Kate, you have totally turned us on to roasted vegetables, we just made roasted broccoli two nights ago and our other favorite is roasted cauliflower. One typo I see, the tofu bowl recipe that you reference is on page 175 in my book (not p. 75).
Kate
Yes, thank you! Corrected it. :)
Raul
Hello everyone,
Here is a little twist which works wonders. It is not grilled though but sautéed.
In a wok or other frying pan, toss olive oil and heat up, add chopped garlic to taste and when turning slightly golden, add smoke paprika (Spanish is best). The paprika should only be in the pan for 5 seconds, then tossed in the previously boiled broccoli, sauté and take off the heath. Immediately after add white wine vinegar, just a drizzle and serve immediately. There you go! Enjoy!
Kate
Thanks for sharing, Raul!
Jenna
Any tips for garlic roasted broccoli?
Liz
New York Times Cooking has a great recipe for garlicky roasted broccoli… basically you take it out with about 5 minutes cooking time to go, toss it with thinly sliced garlic and some more olive oil, and then pop it back in for 5 minutes or so. Delicious!
Kate
Hey Jenna, good question. I’m generally hesitant to bake sliced/chopped garlic because it burns so quickly, and I can’t stand the flavor of burnt garlic! Wish I had a better answer for you.
phyllis
We live in the northeast and grill 12 months a year: umbrella in tow, snow path to the grill, etc. and veggies are on our top list. We have grilled every vegetable imaginable. And we LOVE all your recipes and blogs!
Kate
Thank you, Phyllis!
Aphrodite
Hello “Vegetable Enthousiast!”
Thanks for the simple and interesting recipes. All the above Roasted broccoli recipes sound delicious! I will first try the Mediterranian one! Thanks
Kate
You’re welcome!
Liz Merker
I recently just became a vegetarian at age 50. These are great simple recipes even I can make. I was confused about what to have for lunch but you’re lunch recipes are mighty fine! Thanks Kate!
Kate
Happy to provide clarity, Liz!
Elizabeth
I love roasted broccoli. The topping suggestions are an added treat! It is such a nice change from the steaming. I also peel the broccoli stalk and roast as well. The peeled stalk, raw, is also great in salads.
Kate
Thanks, Elizabeth! I will have to try it.
Laurie
The crispy tofu bowl recipe is on page 175, not 75, of my copy of your cookbook (which we love)! Very eager to try making the roasted broccoli on its own and in the tofu bowl!
Kate
Thanks for the heads-up! I updated it. Typo :)
Kacie
I roasted two heads of broccoli using this method and it came out delicious! Thanks for the simple yet yummy recipe!
Kate
You’re welcome!
Varghese George
Thank you for this amazing tips and cooking recipes….
Kate
You’re welcome!
Surendra
Thanks kate !!
for those incredible ideas, i really impressed by your yummy recipes. thanks again !
Kate
You’re welcome, Surendra!
Surendra
I really appreciate it !
KTGA
I finally made your Perfect Roasted Broccoli and it was_____ wait for it____Perfect! Thank you for your tips!
Nancy W.
The title is exactly right…it’s perfect! Your recipes have been my go-to ever since I was fortunate enough to come across your website.
I just used sea salt on organic fresh broccoli and it was, yes, perfect.
Kate
I’m happy you agree, Nancy! Thanks for taking the time to review.
John Staples
Yes. Perferct!
Kate
Thank you for your review, John!
Jispa
A Perfect Roasted Broccoli Recipe. Thanks for Sharing.
Kate
You’re welcome, Jispa!
Missy
First time! Delicious, thank you for your recipe!!
Bonnie
Hi… want to try this with the Italian. variation – balsamic glaze…do you put that on as you roasts the broccoli, or after you take it out of the oven? For the Mediterranean/lemon variation, you say to drizzle it after you take it out of oven, but not clear for wjennto do it with your Italian / Balsamic glaze variation?
Thanks!
Italian roasted broccoli
Lightly drizzle thick balsamic vinegar or balsamic glaze. You could finish it off with a sprinkle of lemon zest, red pepper flakes and/or grated Parmesan.
Kate
Finish once is’t out fo the oven. :) Hope this helps!
Tonja
Can you use frozen broccoli for this recipe?
Kate
It should work, but may not get as crispy. I would thaw it first. Let me know how this works for you!
Plant Based Rohit
I loved this. The simplicity of this recipe is what makes it amazing. Keep up the great job.
Kate
Thank you!
William Wooten-Janney
Don’t need a god damned life story, just need a recipe. It’s broccoli for Christ’s sake.
Kate
Hi William, I’m sorry my approach frustrates you and that you seem to be having a bad day. I find my readers appreciate context and helpful tips.
Alison Snow
just made this and my 13-year old daughter begged for seconds :)
Cory
My daughter absolutely loves this version of roasted broccoli
Amanda
I love this recipe! I kick it up a notch with some lemon zest and some garlic powder.
Julia
So delicious! This really is the perfect roasting formula and truly transforms your broccoli for a fun alternative to steaming.
Alina
I’m glad it worked for others but mine was extremely burnt(
Cyndy Chandler
Try topping roasted broccoli with crumbled blue cheese, toasted chopped walnuts, and orange zest.
Kris
OOOMMMGGGGG! Just ate the whole pan of broccoli!! Soft inside, crispy on outside. Used 1/2 melted butter and olive oil. Sprinkled with black garlic salt. DIdn’t have to toss, it was perfect all way around in 16-18 min. Never tried roasted broccoli… will be making it all the time now.
Gerard O’Neill
Great Thai Broccoli!
Eunice
i tried this with my family and they all loved it!
Shirley Piskadlo
Honestly this is the best broccoli recipe I’ve ever had. Tips: I cooked 3 large heads, which seems like too much, but it does shrink down quite a bit during cooking. I roasted the broccoli WITH the sesame seeds so they were toasted and delicious. Plus I let them go longer because even the little “burned” bits were addictive!
Kate
Yes! I agree, so good. Thank you for sharing, Shirley.
Olena
I cooked it a little longer, 30min, but I absolutely loved the results! Perfect flavor and texture. And so easy!
Lee schaub
Broccoli just became a whole lot more exciting in my kitchen. Perfect roasting instructions and love all the variety options. Great suggestions!
David Lamb
I’m about to do the perfect Roasted Broccoli. Is there a suitable oil-less substitute for the oil?
I’d try not to use any oil.
Thank you
Kate
Hi David, I don’t have an oil free substitute sorry!
Sarah Owen
Hello
I roasted some broccolli this evening but as it was frozen I boiled it for 4 mins then roasted with olive oil , the question I’m asking is it OK to use Frozen Veg
Thank you
Heather
I make roasted broccoli often, but this was the best batch so far … your tips made all the difference & the olive oil was great for me :)
Kate
Thank you for your review, Heather!
CHRISTINE
Thank you! I made this recipe tonight. Served with Rigatoni alla Vodka. And wine, of course. Thank you for adding to this great meal.
Christine
You would not think broccoli would be so tough to get right, but I’ve never liked my results. This is such a simple way of doing it but it was absolutely perfect. The tips you included made all the difference! Thank you
Kate
You’re welcome, Christine!
Marjorie Edelman
Made your roasted Broccoli, generally I stir fry it, Thai style< however, this was such a nice change and really a big hit with the family !! and so much less time for me, stuck it in the oven and I was thru :)
Thanks so much!
Kate
You’re welcome Majorie! I appreciate your review.
Michelle
This was really delicious, thank you!! I let the broccoli get suuuper crispy, yum!
Erika
Why wouldn’t you use avocado oil for your roasted veggies? It has a 500 deg smoke/burn point vs 375 for olive oil?
Kate
Hi, avocado oil could work too. I don’t have issues with olive oil.
Connie
Can you use frozen broccoli
Kate
Hi Connie, sure. The texture will be slightly different. Be sure to thaw before you roast.
Sandra
I made this and it turned out great. I did sprinkle lightly with creole seasoning before putting it in oven. Roasting is more flavorful then steaming. Thank you.
Kate
Thank you for sharing, Sandra!
Tammy
Probably a dumb question but… For the Asian style version, do you use sesame oil in lieu of olive oil, or just drizzle it on at the end? I’m doing the latter so I’ll report back how it worked! (Also the crushed red pepper – a must for our family!)
Kate
Hi Tammy! At the end when pull it out of the oven. I hope you enjoy it!
Kate C
Hi,
Tried this last night for dinner and it turned out perfectly crunchy and delicious. My husband who doesn’t really like broccoli ate most of it. He even said he would snack on it! WOW. Thanks for this recipe. I’m going to try all of the variations you suggest.
Kate
Great to hear, Kate! Thank you for your review.
Nicole
Just had to chime in that yes, this is the best way to make broccoli. And I also agree with your recommendation of Napa Valley’s 25 stars balsamic- it’s the best I’ve found in a grocery store over the past 20’yrs. I’m going to start following you because clearly your a smart and tasteful person!
Kate
I’m happy you agree, Nicole! Thank you for sharing.
Ellen Freedman
Kate,
I am a huge Cookie & Kate fan! I’m making your roasted broccoli and your roasted carrots for a Seder that we’re going to tonight. I will need to cook everything ahead of time – probably a couple of hours before we eat. Any tips for cooking/reheating given this?
Many thanks for your guidance and for, oh so many, fabulous meals!
Ellen
Kate
Hi Ellen, sorry for my delay! What did you end up doing? I hope it was a hit!
Jan
I didn’t know you can use olive oil at such a high heat. Have read never use over 350 degree heat. What do you know that I don’t???
Thank you
Kate
Hi Jan, I haven’t had issues with a high quality olive oil.
KRM
Kate your recipes are my go-to for reliable, accurate and customizable cooking. Thank you for all the delicious food.
Kate
Thank you! I’m delighted you are loving them, KRM.
Dave
Followed this to a tee and my broccoli burnt to a crisp…
Steve Braxton
Like your recipe for the broccoli, I do a creole version since I’m from Louisiana, rather the same as yours the difference is I add
~Bell Peppers thin slc Sweet onions thon slc, creole seasoning, accent, rosemary/garlic seasonings also add sauteed okra. It’s very Delish..
Christine
Thank you for the recipe.
You’re one of favorite my go-to food influencers.
If you ever come to The Lake of the Ozarks there’s an awesome Farm to Table food truck, Swallowtail Farm to Table, they do amazing food pairings and occasionally course dinners out at the farms. You should check out their Facebook page.
Happy Autumn
Christine+
Kate
You’re very kind, Christine! I’m delighted you are enjoying my recipes.
Dina
Have you made this ahead of time and been pleased with a reheat to serve? I am considering roasted veg for a potluck dinner.
Thanks
Kate
I prefer it best right away, but still have enjoyed it as leftovers.