Roasted Broccoli
34 Comments
Oct 11, 2024
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Roasted broccoli is a quick and healthy side dish. Broccoli florets are tossed in olive oil and fresh garlic, then oven roasted until crisp and golden. A squeeze of lemon juice and a sprinkle of fresh parmesan adds that finishing touch. It’s a vegetable side dish that I guarantee you’ll make regularly!
Why You’ll Love This Roasted Broccoli
Although I love steamed broccoli, air fryer broccoli, and even raw broccoli in my broccoli salad, in the fall and winter it’s hard to resist the tantalizing aroma of fresh, oven-roasted broccoli. The edges become beautifully golden and caramelized and let’s be honest, roasted vegetables just have SO much more flavor. I even find it hard to resist plucking pieces straight off the pan before they ever make it to a serving plate. Here are a few more reasons why you’ll love it:
- Clean-up is a breeze. I love that it’s a simple sheet pan meal with easy clean-up. That means no additional equipment to wash when I’m done.
- You can dress up the recipe. There’s already bright flavor with the squeeze of lemon juice and a sprinkle of fresh parmesan cheese, but you can get even more creative with a drizzle of creamy tahini sauce or roasted red pepper tahini (I have a thing for tahini sauces). But scroll below for even more ideas!
Roasted Broccoli Ingredients
- Broccoli: Grab a large head of broccoli. There’s plenty of space on the sheet pan. If you’d like even more, feel free to roast two sheet pans at the same time!
- Seasoning: A simple mix of freshly minced garlic, kosher salt, and ground black pepper adds the perfect touch of savoriness to this dish. But it’s the freshly grated parmesan and bright lemon juice at the end that makes it extra delicious.
Find the printable recipe with measurements below.
How To Roast Broccoli
Slice the broccoli into pieces. You want to make sure you slice them into the same size so they all cook evenly!
Toss the florets with seasoning. First, line a baking sheet with parchment paper, or coat it with cooking spray so that the broccoli won’t stick. Then, toss the broccoli florets with olive oil and minced garlic on the baking sheet, until they’re well coated. Spread them into an even layer and season with salt and pepper.
Roast the broccoli. Cook the broccoli in the oven for about 20 minutes at 425°F (220°C). Note that the cooking time may depend on your oven and broccoli size, so watch for golden-brown edges and crisp-tender stems at the end.
Add the finishing touches. Adding freshly grated parmesan and a squeeze of lemon juice really turns this into a special side dish!
Cooking Tips
- Make sure to dry the broccoli after washing. Any excess water can cause it to steam instead of roast. And that means it won’t crisp up like you want it too.
- Slice your florets into even pieces. Uniform sizing ensures that all the florets cook at the same rate. And if you have leftover stems, you can also toss those in for roasting!
- Don’t crowd the baking sheet. If you want those perfectly browned edges, don’t crowd your florets. Leaving some breathing room in between will ensure the broccoli doesn’t steam. If necessary, use two sheet pans.
- If using frozen broccoli, you’ll roast them directly from the freezer at 450°F (230°C) for 25 to 30 minutes. Try to remove any excess ice before roasting. And just know that frozen broccoli will never get as crisp as fresh broccoli.
Roasted Broccoli Variations
- Give it a buttery vibe. Top your roasted broccoli with a drizzle of hollandaise sauce, bearnaise sauce, or buerre blanc sauce for an elevated, restaurant-worthy spin.
- Give it a herby touch by tossing your florets with freshly chopped herbs such as thyme, rosemary, or parsley.
- Give it an Asian flair by drizzling sesame oil or soy sauce on top after roasting, with a sprinkle of sesame seeds or furikake.
- Give it a savory sweet feel by drizzling sticky sweet balsamic reduction (similar to my balsamic bacon Brussels sprouts).
Ways To Serve
- Make roasted broccoli a part of a protein bowl. For protein options, you can add simple shredded chicken, garlic butter shrimp, baked salmon, or lemon pepper chicken. For grains, you can make regular rice, cauliflower rice, or cilantro lime rice (my personal favorite).
- Make a roasted broccoli salad. Instead of a traditional chilled broccoli salad, you can serve up a warm broccoli salad. Just toss your florets with diced red onion, bacon bits, dried cranberries, chopped nuts or seeds, and a creamy dressing, and serve while warm.
More Roasted Vegetables
- Garlic Herb Roasted Potatoes: My go-to potato side dish.
- Parmesan Herb Roasted Acorn Squash: A seasonal favorite.
- Easy Roasted Beets: My favorite way to cook beets!
- Honey Glazed Carrots: This one is always a hit for the holidays.
- Roasted Asparagus: A must-make for asparagus season.
- Roasted Radish Salad: The radishes become so sweet and tender.
If you make this roasted broccoli recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Roasted Broccoli (Garlic & Parmesan)
Description
Video
Equipment
- Heavy Duty Baking Sheets The most durable sheet pans I own!
- chef's knife My favorite quality chef's knife.
Ingredients
- 1 head of broccoli
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- ¼ cup freshly grated parmesan
- 1 lemon, juiced
- salt and pepper, to taste
Instructions
- Slice the broccoli. Preheat oven to 425°F (220°C). Remove the individual florets from the head of broccoli and cut them into even bite-sized pieces.
- Season the broccoli. 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.
- Roast the broccoli. Bake in the oven for 20 minutes, or until edges are crispy and slightly browned.
- Add the finishing touches. 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 compared to pre-grated cheese, for the most robust flavor.
- Heavy-duty commercial sheet pans are the best for not warping in the oven as well.
- To store in the fridge: Let it cool completely before storing it in an airtight container for 4 to 5 days. Just note that it will soften over time, and not be as crispy upon reheating.
- To freeze for later: Spread it out on a baking sheet to freeze individually before transferring it to a freezer-safe bag. It can be stored in the freezer for up to 3 months.
- If using frozen broccoli, you’ll roast them directly from the freezer at 450°F (230°C) for 25 to 30 minutes. Try to remove any excess ice before roasting. And just know that frozen broccoli will never get as crisp as fresh broccoli.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted March 2020, but updated to include new photos and information for your benefit!
Love this recipe! Was burnt out on doing broccoli always the same way. Loved how this came out. Cutting the broccoli down more in bite size pieces I think really helped, too. Thank you, Lisa! I love your videos.
Hi Barbara – Roasting them is such a delicious way to enjoy them! Glad you loved this recipe.
Made this for lunch yesterday and they are really fabulous! This will be my go-to broccoli side dish from now on! Thank you Lisa
Excited to hear you’ve found a new go-to side dish!
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 :)