I love so many broccoli recipes (salad, soup, gratin, even slaw!) but my easy roasted broccoli recipe is the one broccoli recipe that I think every single cook should know how to make. Salt, good olive oil, broccoli florets, and a hot oven are all it takes to make this crazy-delicious and healthy side. Grab a bowl and add perfectly cooked rice (Brown Rice, White Rice, or Lemon Rice), and a jammy egg, and you’ve got an easy, healthy dinner! Or serve with roast chicken for a really classic meal. For more roasted veg perfection, try broccolini, or roasted zucchini with Parmesan too.
How To Prep A Head Of Broccoli
Begin by taking the head of broccoli and removing the long stalk up to the point where the head splits into florets. You can discard the bottom stalk, or we love to peel the broccoli stalk and snack on it raw, or use in slaw. Then remove the florets by hand (just snap them off) or using a knife. After you’ve broken the head of broccoli into bite-sized pieces, toss ‘em in a colander, give them a good rinse and set them aside to dry.
How to Roast Broccoli
- Crank your oven to 400°F. Heat makes roasted broccoli crispy.
- Drizzle with oil. On a baking sheet (no need to line it with parchment paper), spread out the broccoli florets, and add olive oil.
- Salt to taste, and toss the florets gently so that they are coated.
- Roast the broccoli for about 30 minutes, but the cooking time will vary depending on how large your florets are. When the edges are turning brown and the stalk is tender, pull it out.
How To Serve
- I love to serve broccoli with simple chicken dinners, like Perfect Roast Chicken with Lemon Herb Pan Sauce or Rosemary Chicken.
- It also goes well with fish, like baked white fish or Baked Salmon.
- Add it to a grain bowl, like this super healthy Buddha Bowl.
- Add it to nearly any pasta recipe for a nutritional boost.
A Trick for Reheating Leftover Roasted Broccoli
One of our favorite things about this roasted broccoli recipe is that it can be made in large batches and used throughout the week! When you want to re-heat it, simply toss it in a hot, dry skillet and cook until its edges crisp back up and it's warmed through. Easy, peasy.
How To Make Ahead And Store
- You can chop the broccoli up to 2 days ahead of time.
- The roasted broccoli keeps for 4 days in the fridge.
- You can freeze leftovers for up to 3 months, but the roasted broccoli will often lose some of its crispness when you thaw it.
Roasted Broccoli Variations
- Try a light drizzle of sesame oil
- Add a drizzle of balsamic vinegar for a super simple, flavor-enhancing finish.
- Add a squeeze of lemon juice and maybe even a dusting of lemon zest: Pull your roasted broccoli out of the oven, and give it a spritz of lemon.
- Top with Parmesan for an extra savory boost.
- Add a second veggie! Oven-baked broccoli goes with just about any other vegetable you like to roast: Toss any other vegetable that you have on hand onto the tray along with the broccoli. Other roasted vegetable recipes, like Roasted Cauliflower or Roasted Brussels Sprouts, have complementary cooking times.
- A note on using frozen broccoli: Fresh broccoli works best, but you can roast frozen. Don't thaw it first – just add 5-10 minutes to the cooking time and expect it to release more moisture.
More Easy Roasted Vegetable Recipes
Did You Make and Enjoy This Roasted Broccoli Recipe?
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