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Take My QuizMy roasted broccoli recipe may be simple, but it’s a staple I think everyone should have in their back pocket. I turn to it often when I just need something basic to complete a meal, without having to plan anything. But while it’s super easy, roasting also transforms this veggie from plain to downright irresistible, with a deep, nutty flavor and crispy, golden edges (my favorite part). It’s keeping it simple in the best possible way. So, grab a bunch and make this oven roasted broccoli with me!
Why You Need My Roasted Broccoli Recipe
- Perfectly tender with crispy edges – I’ve tested all the roasting times and temps, and have several tips that have helped me nail that ideal balance: tender stems with perfectly golden, crispy florets. No more mushy or burnt broccoli!
- My favorite basic broccoli recipe – While I love a more special broccoli cheese casserole, broccoli cheese soup, and broccoli quiche, this is my best way to cook broccoli when I need something fast and easy. And the best roasted broccoli doesn’t need much — just 3 ingredients, plus salt and pepper.
- Ready in 20 minutes – It roasts while I finish up the main dish, and by the time dinner’s ready, so is the broccoli! Sometimes the simplest recipes are the best.
Ingredients For The Basic Version
Here I explain the best ingredients for my easy roasted broccoli recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Broccoli Florets – I leave the stems fairly long, as they get sweet and tender as they roast. I recommend fresh broccoli for roasting, but if you only have frozen, I’ve got tips for that below. Finally, you can use this same method for other similar veggies, like romanesco, broccolini, or even a mix of broccoli and cauliflower.
- Olive Oil – Makes the edges crispy and gives the broccoli great flavor. Avocado oil works just as well.
- Garlic Powder – I prefer this in my roasted broccoli over fresh garlic, because it’s easier and there’s no risk of burning. But if you want to use fresh, see my tips on how to do this.
- Sea Salt & Black Pepper – For other seasoning ideas, see my seasoning variations below.
How To Roast Broccoli In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the broccoli. Toss it in a large bowl with the olive oil, garlic powder, salt, and pepper. I used a spin to mix in my picture below, but these days I find tongs are much easier!
- Spread it out. Arrange the vegetables in a single layer on a big baking sheet (this one is my go-to!). Lining the pan with parchment or foil is optional, but honestly, I skip it with this pan because nothing sticks.
- Roast. Pop it in the oven and let it do its thing! Your roasted broccoli is done when it’s tender with crispy, golden edges—exactly how I love it.
My Tips For Best Results
- Cut your broccoli florets all the same size. This means they’ll cook at the same rate.
- I recommend medium florets, not small or large. I find that large and small ones both have issues with burning, for different reasons. Large ones take longer to soften, so the floret ends can burn by the time they are done, while small ones just burn in a flash. Medium is the sweet spot for those crispy edges!
- Don’t skimp on oil. Not only does it give your roasted broccoli flavor, it prevents it from drying out (and then burning). I use 2 tablespoons per bunch.
- Make sure each floret touches the pan. Crowded broccoli = steamed broccoli. For this recipe, no thanks! The sheet pan I use is big, so if yours are smaller, use two. You can either roast them one after the other, but my recommendation is to just put them on different racks and swap halfway through.
- If you want to use fresh garlic, add it towards the end. I’ve had good success adding 4 minced cloves in the last 5-10 minutes of roasting instead of the garlic powder.
- Frozen broccoli works, but don’t thaw it. It still won’t get as crisp as fresh, but I get much better results roasting right from frozen than thawing first. The roasting time will be a bit longer, though.
Seasoning Variations
I wanted to show you my easiest roasted broccoli recipe first, but I often make it with simple add-ins, too. Here are a few of my faves:
- Garlic parmesan: Sprinkle grated parmesan cheese on before or after roasting, or add shredded in the last 5 minutes if you want it melty.
- Lemon: Want some zing? Add 1-2 tablespoons of lemon juice or a teaspoon of lemon zest before roasting. Or sometimes I just squeeze fresh lemon over the top when it’s done.
- Balsamic: A splash of balsamic vinegar (1-2 tablespoons) adds sweet, tangy depth. If you like it sweeter and more concentrated, drizzle on my balsamic glaze at the end.
- Sauces: When I want my roasted broccoli to feel a little special, I drizzle it with pesto, tahini sauce, or hollandaise sauce.
Serving Ideas
I’ve served oven roasted broccoli with just about everything. Try one of my main dishes with it depending on what you’re craving:
- Chicken – I like to make pan fried chicken thighs while the broccoli roasts in the oven, or sometimes I make spatchcock chicken and roast broccoli on the same pan. If you want ultra crispy, air fryer chicken legs are our family fave!
- Beef & Pork – This roasted broccoli is the perfect match for hearty mains like my sirloin steak or air fryer filet mignon. When you need something quick and affordable, try my air fryer pork chops.
- Seafood – Keep it light with my seared salmon or baked cod, or make it fancy with my lobster tail recipe or garlic butter shrimp.
Roasted Broccoli (Easy Recipe)
This oven roasted broccoli recipe is fast and easy! Use my tips to roast it perfectly, with super crispy florets and tender stems.
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C).
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In a large bowl, toss together the broccoli, olive oil, garlic powder, sea salt, and black pepper.
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Arrange the broccoli in a single layer on a large baking sheet. Roast on the middle rack for 17-20 minutes, until tender and browned on the edges.
Did You Make My Recipe?
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Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you avoid burnt or mushy broccoli, get the crispiest edges, and options to use fresh garlic or frozen broccoli.
- Store: Keep leftovers in an airtight container in the fridge for up 3-5 days. I love tossing them into salads. (My quick broccoli bacon salad usually uses fresh broccoli, but it’s amazing with roasted, too.)
- Reheat: I usually either pop the broccoli in the oven again for 5-10 minutes, or toss it in my air fryer for 2 minutes. The microwave leaves it mushy.
- Freeze: I recommend freezing in a single layer before transferring to a zip lock bag, to prevent sticking. That way, you can spread the frozen broccoli on a sheet pan and reheat right from frozen.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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17 Comments
Deb P.
0This was excellent. Funny to say about a broccoli dish. I made it with the Ranch Chicken Recipe Maya posted and they both cook at 400 degrees so luckily there was no guessing on the timing. Perfect dinner. Thanks Maya
Allison
0This is an excellent recipe! I won’t eat broccoli any other way. I used frozen broccoli but it was excellent!
Cherie Welsh
0Love making broccoli this way it’s so easy and good. I add lots of black pepper.
Katie
0Pretty sure roasting broccoli is what made me fall in love with it. So much flavor and always the perfect texture!
Tracy
0Can this be made in the air fryer?
Maya | Wholesome Yum
0Hi Tracy, Yes! You can follow my air fryer broccoli recipe for timing.
Amy L Huntley
0This is the only way to cook broccoli! I love the crispy ends and tender insides. So flavorful too!
Kristyn
0Nothing better than roasted broccoli, especially when you add garlic!! It’s a delicious side for so many things!!
Agnes
0Love love roasted broccoli! Delicious!!
Mary
0What an easy recipe to follow! thank you for making this easy and simple!
Karen Schott
0Seriously the best way to make broccoli! It’s perfect every time.
Dianne
0This is delicious. Easy to put together with ingredients I have on hand. Thanks!
Chris Collins
0I could eat roasted broccoli all day everyday! Your version looks so delicious!!
Tammy
0I love roasted broccoli! So simple and so good…I finish it off with a little grated cheese sometimes too! 😀
Anjali
0Thanks so much for these helpful tips for roasting broccoli!! I can’t wait to try your garlic roasted broccoli this week!
Cookilicious
0Thanks for this recipe. I have already made it twice. Its so good
Kate
0Love roasted broccoli!! And plenty of garlic is a must – this is great and so nice to find a crunchy and crispy side without the carbs – thanks for the recipe!