Roasted Broccoli
Roasted broccoli is a quick and healthy side dish. Broccoli florets are tossed in olive oil and garlic, then oven roasted until crisp and golden. A squeeze of bright lemon juice and fresh parmesan, adds that finishing touch. There’s no doubt this will be a family favorite in your weekly dinner rotation.
Who can deny the tantalizing aroma of fresh, oven roasted veggies? From roasted cauliflower to roasted sweet potatoes, the list goes on forever. But one veggie we sometimes overlook is none other than our close friend: broccoli.
It’s easy to enjoy broccoli raw in a broccoli salad, riced, or steamed until crisp tender. But if you haven’t yet oven roasted it, you’re in for a treat.
The florets become slightly crispy with golden edges, making it hard not to eat straight off the pan. But, there’s also many ways you can dress them up for a unique and flavorful dish. So if you love broccoli, let me walk you through my simple roasting method, a few tips, and ways to serve this up!
How To Roast Broccoli
The key to get that golden brown edge is to turn up the heat! Here’s how to roast broccoli perfectly:
- Prep. Line a baking sheet with parchment paper, or coat it with cooking spray so the broccoli won’t stick.
- Toss. On the baking sheet, toss the broccoli florets with olive oil and minced garlic until they’re well coated. Spread them out into an even layer and season with salt and pepper.
- Bake. Pop this in the oven for 20 minutes at 425°F, until the edges are crispy and slightly browned.
- Garnish. Adding freshly shaved parmesan and a squeeze of lemon juice really turns this into a special side dish!
A Few Extra Tips
- Fresh vs. frozen: If you get the chance to grab a fresh head of broccoli, that will be the best choice. But, you can also use frozen broccoli.
- Wash and dry the broccoli: Washing your veggies is a no brainer, but make sure to dry the broccoli before roasting. If the broccoli is too wet, it won’t crisp up like you want it to.
- Cut your florets correctly: I recommend cutting your broccoli into evenly bite sized pieces.
- Don’t crowd the baking sheet: If you want those perfectly browned edges, don’t overcrowd your florets. Leaving some breathing room in between will make sure you broccoli doesn’t steam.
Roasted Broccoli Variations
While the lemon juice and freshly shaved parmesan combo is my favorite way to serve this, it doesn’t stop there. Here are a few other ideas on how to dress up this side dish:
- Make roasted broccoli with hollandaise sauce, it’s got a little extra lemon juice, fresh parsley and buttery hollandaise.
- Toss your florets with freshly chopped herbs such as thyme, rosemary, or parsley.
- Evenly drizzle sesame oil or tamari on top, with a sprinkle of sesame seeds for an Asian flair.
- Whip up my balsamic reduction or basil pesto and lightly drizzle over the florets before roasting.
- Or drizzle on cashew cream or tahini sauce after it’s roasted for a nutty and creamy dish.
Ways To Use Roasted Broccoli
Now that you’ve got your florets all dressed up, it’s time to whip up a full meal. Make it into a veggie bowl or whip up a tasty protein to go along with it. A few of my favorites ways to do this are adding:
- Veggie and grain options: cauliflower rice, cauliflower fried rice, or fresh white or brown rice.
- Protein Options: teriyaki chicken, garlic butter shrimp, orange glazed salmon, scallops with citrus ginger sauce, or herbed honey mustard chicken.
Roasted Broccoli Recipe Video
See how I make oven roasted broccoli in the quick tutorial video below. Give it a watch!
More Easy Veggie Side Dishes
- Sauteed Cabbage
- Garlic Herb Roasted Potatoes
- Green Beans With Shallots And Lemon
- Easy Roasted Beets
- Honey Glazed Carrots
- Garlic Bok Choy
- Garlic Sauteed Swiss Chard
Roasted Broccoli with Garlic & Parmesan
Recipe Video
Ingredients
- 1 head of broccoli
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 cup freshly grated parmesan
- 1 lemon, juiced
- salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees.
- Remove the individual florets from the head of broccoli and cut them into bite-sized pieces.
- On a baking sheet, toss the broccoli florets in olive oil and minced garlic and season with salt and pepper. Spread them out into an even layer on the baking sheet.
- Bake in the oven for 20 minutes, or until edges are crispy and slightly browned.
- Garnish with freshly shaved parmesan and a squeeze of lemon. Serve immediately.
Lisa’s Tips
- I always recommend a block of parmigiano reggiano that you grate yourself versus pre-grated cheese, for the most robust flavor.
- Heavy duty commercial sheet pans are the best for not warping in the oven as well.
This is absolutely amazing and so quick & simple.
Hi! Can I do this without the parmesan for just roasted broccoli illy with garlic thx!
Absolutely!
Very easy to make for meal prep and delicious!!
I recently made this as one of my side dishes on Thanksgiving dinner. It was a hit!! My daughter just ate them straight up as soon as they were cooled. I did leave out the lemon juice for my son as lemon doesn’t appear to be too palatable for him but otherwise this is a great alternative to blanched broccoli if you’re looking for some nutty and slightly garlicky flavor to your broccoli 🥦
Happy to hear this was a winner for Thanksgiving Cindy :)
I eat steamed broccoli every week, but today went off the beaten track and went for this recipe. It was so good and not much more work than steamed broccoli. I am afraid my broccoli will be roasted from now on ;-)
Hi Babette- It’s always a good idea to switch up the way you cook your veggies! Plus, roasting it gives it a deliciously crisp texture :)
I love roasted vegetables. It’s like eating candy to me…………….
I am still hooked on your videos. Any chance of doing low sugar recipes, under 8 grams?
I have autoimmune and I always look forward to your videos. I like the recipe for teriyaki chicken. Do you know what the sugar content is?
Please keep posting everything you do. I love it. I am so happy I stumbled onto your website. Keep up the good work………..
Hi Claudia- You can always find the nutritional information at the bottom of the recipe card :) Also, you can take a peek at my keto recipes for a lower sugar content. You can find this under special diets when you’re looking through the recipes.
Delish! My favorite way to eat my favorite veg!
Hi Erin- Mine too! Always love a good roasted veggie :)
I adore it
Thanks so much Renata! I’m happy you enjoyed the recipe!
Thank you for sharing. How would you tweak if I want to use frozen broccoli? Unfortunately that’s all I have on hand right now.
Hi Mallory- You can use frozen broccoli! Just make sure to dry your florets after thawing as you don’t want them to be too wet while roasting. Otherwise, the rest of the instructions are as is :)
This broccoli is highly addictive! Made them last night and ate it like they were potato chips – I had to make a second batch! Such a perfect side dish.
Definitely a great side dish recipe to keep on hand! Glad you loved this one :)
Hi Lisa,
Silly question – am I supposed to use the convection bake or roast function on my oven for this recipe?
Hi there – You will want to roast these :)
Made this broccoli for supper and everyone loved it. May never go back to steaming broccoli again.
Glad everyone enjoyed this roasted broccoli dish! You can’t beat those crispy edges after roasting veggies :)
We have roasted broccoli a lot, it’s one of our favorite sides. Though we don’t tend to add lemon and parmesan so must try that next time.
Hi Caroline – You’ll definitely need to try the lemon and parmesan combo sometime! It adds tons of flavor to a simple dish :)
This is so easy to make and a great side dish.
Hi Andrea – Definitely an easy way to dress up a simple broccoli side dish :)
As a huge fan of broccoli, I love this roasted broccoli recipe! It’s a quick, easy, healthy side dish.
Hi Denay- It’s definitely a great way to cook up your veggies into a more crisp texture :)
Love this, simple and tasty! *****
Roasting veggies is always a simple and great way to add some texture and flavor to a simple side dish :)