My oven roasted broccoli recipe guarantees perfectly tender florets with the most delicious golden-brown crispy tips. It’s such a simple, perfect side dish!
Our family loves roasting broccoli in the oven, but we’re picky about it. You won’t find any mushy or overcooked broccoli here. My favorite method guarantees tender stems, crisp edges, and most importantly, really tasty broccoli!
The secret to the best roasted broccoli is high heat and a few small tricks we’ve learned over the years. With the right pan, a drizzle of oil, and a bit of patience, you’ll have broccoli so good you’ll want to eat it straight from the sheet pan. For more, see our roasted broccolini recipe!
Key Ingredients
- Broccoli: Look for florets that are tightly closed and a deep, vibrant green color. If they appear loose, pale, or have yellowing or small yellow flowers, the broccoli is likely past its peak and can taste bitter. If you only have frozen broccoli, don’t worry. We’ve included tips in the recipe for roasting frozen broccoli so it still turns out crispy and delicious.
- Oil: We like to roast vegetables with olive oil or avocado oil, both of which have great flavor and a higher smoke point. Avoid extra-virgin olive oi; since it burns more easily at high oven temperatures.
- Salt and Pepper: As with all of our roasted vegetable recipes, we season generously with salt and pepper. Once roasted, you can add extra flavor with your favorite spice blends or seasoning mixes.
- Lemon (Optional): I like to slice a lemon and toss the wedges right onto the baking sheet with the broccoli. The lemons roast and turn slightly sweet, and the broccoli tastes amazing with a squeeze of that roasted lemon juice over the top.
Find the full recipe with measurements below.
How to Make Roasted Broccoli in the Oven
Tip 1: Cut the broccoli into similarly sized pieces. So that all your broccoli roasts at the same speed, try to cut your broccoli into similar sizes. It’s up to you how big they are, but make sure everything in the pan looks similar in size. This way, everything roasts evenly. I use the same tip for roasted cauliflower, too.
Tip 2: Create lots of flat edges. Instead of pulling the florets apart to look like the tops of round trees, slice them in half or quarters to create a flat side. Place the flatter edge down when you arrange the broccoli on the baking sheet. As the broccoli roasts, the flat edge will get nice and brown.
Tip 3: Don’t overcrowd it on the pan. Be careful not to overcrowd the broccoli, and give them some space. Roasting the broccoli too close together causes it to steam rather than roast. This tip also applies to roasted mushrooms!
Tip 4: Use a high oven temperature. For those crispy brown tips and caramelized stems, roast broccoli at 425°F for 20 to 30 minutes. Check the broccoli towards the end of roasting, and don’t take it out until the tips of the florets are browned and crisp and the stems are tender.
Serving Suggestions
This broccoli might be one of the most made veggie sides in our house. We’re happy to serve it next to almost anything. Some of our favorites are next to mac and cheese, chicken nuggets (my son’s request), these lemon chicken thighs, our baked lemon dill salmon, and adding to rice or grain bowls.
I also love adding a dipping sauce to the side, like our tahini sauce, ranch dressing, or this creamy honey mustard.
More Broccoli Recipes
- Cheddar Baked Broccoli
- Broccoli Cheddar Soup
- Easy Broccoli Salad
- Broccoli Slaw – a reader favorite!
- Sautéed Broccoli
Perfect Roasted Broccoli
- PREP
- COOK
- TOTAL
Roasted broccoli is such a classic side, and for good reason! It goes with almost anything. The lemon in our recipe is optional, but really lovely with the broccoli.
You Will Need
1 bunch broccoli, about 1 ½ pounds
2 tablespoons olive oil or avocado oil
½ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
3 lemon wedges, optional
Directions
1Prep: Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2Prepare the broccoli: Cut the broccoli crown into individual florets, separating them from the main stem. If any florets are really big, cut them in half lengthwise to create flat edges, which helps them roast evenly and brown. Use a vegetable peeler to remove the tough outer layer of the broccoli stems. Cut the peeled stems into bite-sized pieces, about 1 inch long.
3Season: Toss the broccoli florets and stems with the olive oil, salt, and pepper on the baking sheet. Spread them out, facing as many flatter edges down onto the baking sheet so they brown nicely. Then, scatter lemon wedges around the broccoli.
4Bake: Roast the broccoli, without stirring, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes. Serve warm with some juice from the roasted lemon wedges squeezed on top.
Adam and Joanne's Tips
- Storing: Let cool. Transfer the cooled broccoli to an airtight container or resealable bag. Store in the refrigerator for 3 to 5 days, or freeze for up to 12 months. To freeze, spread the broccoli on a baking sheet lined with parchment paper and freeze for about an hour (preventing them from sticking together later). Transfer to a freezer-safe container.
- Broccoli stems: I love buying broccoli with long stems that are still attached. The outer layer of the stem can be tough, so I use a vegetable peeler to remove it. Cut ½ inch from the end and discard (this can be tough). Slice or dice the rest and throw onto the baking sheet with the florets.
- Roasted frozen broccoli: Roast it frozen (do not thaw). Add to a baking sheet and roast at 425°F without oil. After 5 minutes, drizzle the broccoli with oil, then continue to roast for 10 to 15 minutes, or until the edges start to turn crisp. Season with salt and pepper, then serve. The broccoli will turn out softer than when using fresh, but it will still be delicious.
- The nutrition facts provided below are estimates.
Love Love LOVE your recipes! I roast cauliflower at same time frame and can’t be without it
Can I just say OMG!!!! The BEST broccoli I’ve ever had in my entire life!!! I ate every single piece off of the pan before it even made it to my plate! I’ve never liked broccoli but recently got a package in my meal kit, and of course looked for a different way to cook it besides microwave. I am blown away how delicious this is. This is my new favorite snack. I used lemon, basil, garlic salt, black pepper, crushed red pepper flakes and tossed in Olive oil. Thanks for sharing I love your site!:)
Hi Whitney, We are so happy you enjoyed the recipe!
Hi! Can I used frozen broccoli?
Yep!
Love your roasted vegetable recipes. My partner is a carnivore and am trying to convert to less meat, more veges.