How to Roast Broccoli

Roasted Broccoli - Development Placeholder

The Spruce Eats / Colleen Graham

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 6 servings
Yield: 1 1/2 pounds
Nutrition Facts (per serving)
119 Calories
9g Fat
8g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 119
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 152mg 7%
Total Carbohydrate 8g 3%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 3g
Vitamin C 74mg 368%
Calcium 46mg 4%
Iron 1mg 5%
Potassium 334mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted broccoli makes an excellent side dish to any meal. It's quick and easy to cook, and the vegetable is excellent alongside chicken, pork, steak, or your favorite vegetarian main. A great option for weeknight family dinners and holiday meals, this recipe is adaptable and it's a good way to get kids to eat their vegetables.

Broccoli softens wonderfully when roasted in the oven. It doesn't require much preparation or seasoning—a little oil, salt, and pepper will do—though you can add garlic, lemon, or cheese for extra flavor, after roasting. The same technique can be used to roast other veggies, including Brussels sprouts, squash, and tomatoes.

The recipe calls for an average-sized bunch of broccoli; however, you can make as much or as little and you want. The one thing to keep in mind is to cut the florets into equally sized pieces for even cooking.

"Roasted broccoli is one of those essential dishes that's important to have in your arsenal. It pairs well with anything and is easy to make. This recipe shows that it takes little prep to elevate the humble broccoli. This method also works well with similar cruciferous vegetables like cauliflower or Brussel sprouts." —Jacqueline Tris

How to Roast Broccoli/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 1/2 pounds broccoli florets, cut into equal sizes

  • 1/4 cup olive oil

  • 1/2 teaspoon kosher salt, more to taste

  • 1/4 teaspoon freshly ground black pepper, more to taste

Steps to Make It

  1. Gather the ingredients.

    Position a rack in the center of the oven and heat to 425 F.

  2. In a large bowl, toss the broccoli florets with the olive oil, salt, and pepper.

  3. Lay the seasoned broccoli out in a single layer on a large rimmed baking sheet.

  4. Roast the for about 20 minutes, flipping the florets halfway through, until slightly charred, steaming, and tender.

Broccoli Cutting Tip

Using a sharp chef's knife, separate the thick stem from the crown. Then use a pairing knife to cut the crown into equally sized florets.


For a near zero-waste dish, peel the stems and cut into sizes equal to the florets.

Recipe Variations

  • Switch to another type of oil (avocado oil is excellent, and canola works, too). Just be sure that it has a high smoke point so it doesn't add a burnt taste to the broccoli.
  • Mince a few cloves of garlic and toss it with the broccoli hot as soon as it comes out of the oven.
  • Squeeze a tablespoon of fresh lemon juice over the pre-roasted broccoli or serve it with lemon wedges and let everyone add it to taste.
  • After removing it from the oven, toss the broccoli with shredded parmesan cheese.

How to Store

Leftover roasted broccoli should be stored in the refrigerator once it's allowed to cool completely. Place it in an airtight container and it will keep well for up to two days, after which it will lose flavor and become mushy.


To reheat, place in a warm pan on the stove or in the microwave. Add to salads, pasta dishes, or dice the florets to use in frittatas, omelets, or grilled veggie sandwiches.