Roasted in olive oil, these roasted broccoli florets are irresistibly crunchy and delicious when seasoned with garlic powder, onion powder, salt, and pepper.
Roasting is the perfect cooking method to enhance this green vegetable’s flavor, it’s also one of our easiest recipes to make!
Easy Roasted Broccoli
Roasting broccoli gives it a golden brown crunchy outside while remaining tender and juicy inside making it hard not to sample the little crunchy bits before serving.
If you like variety, this recipe is very adaptable allowing you to add your favorite spices, seasonings, and toppings—more on this when you scroll down to our tips section. You can also make your broccoli using these flavors in an air fryer!
Serve as its own side dish or add this perfectly roasted broccoli to just about any meal. It pairs well with pasta like our garlic parmesan pasta, and poultry like this orange chicken recipe.
Recipe ingredients
Here is an overview of what you’ll need to make this recipe.
Full ingredients with measurements are in the recipe card at the bottom of this post.
- BROCCOLI – Broccoli will be chopped up into evenly sized florets. You can buy a bag of pre-cut florets or cut them yourself.
- OIL – The oil will help create a crispy texture during the roasting process. Use olive oil, canola oil or even coconut oil depending on what you prefer.
- GARLIC – To make things even easier we’re using garlic powder to add flavor as opposed to mincing garlic cloves.
- ONION – The same goes for onion powder, more flavor, and less time in the kitchen.
- SALT – This will bring out the natural flavors of the broccoli, diminish its bitterness, and enhance the flavors of the garlic and onion.
- PEPPER – Pepper will add a subtle edge and spice to the recipe.
How To Make Roasted Broccoli
Here’s an overview of how to make this delicious deliciously textured side dish.
Full instructions can be found in the recipe card at the bottom of this blog post.
- PREP THE OVEN – Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
- PREP BROCCOLI – Wash and chop the broccoli into small bite-size pieces. Pat the broccoli dry thoroughly with a towel (The seasonings won’t stick to the broccoli if it is wet).
- MIX SEASONINGS – In a large bowl, mix together the olive oil, garlic powder, onion powder, salt and pepper.
- COMBINE EVERYTHING – Add in the broccoli and toss it to coat evenly.
- SPREAD THEM OUT – Place it in a single layer on the baking sheet. Drizzle any leftover seasoning from the bowl over the top.
- ROAST – Roast for 22-25 minutes, or until edges are crispy. Flip the broccoli halfway through. Test for doneness by poking with a fork. Remove and serve while hot.
Variations
Roasted broccoli is versatile when it comes to adding new flavors into the mix. Try one of the following additions for your freshly roasted broccoli.
- PARMESAN CHEESE – If you’re looking for a little extra flavor try garnishing the finished recipe with parmesan cheese.
- SPICE IT UP – Add more than the suggested amount of black pepper or some chili flakes for an extra kick.
- LEMON – Freshly squeezed lemon tastes great after the broccoli is roasted.
- OIL – Olive oil, coconut oil, sesame oil, or butter all add their own unique flavor.
- HERBS – Herbs work well with garlic. Try adding basil, rosemary, sage, and parsley to the recipe.
How to store roasted broccoli
This recipe is good to freeze for later or leave in the fridge as leftovers.
- FRIDGE – Roasted broccoli tastes great as a leftover! Make sure to store in an air-tight container and eat within 4 days.
- FREEZER – Store in an air-tight container or freezer bag and eat when ready. If freezing I like to spread them out flat in a freezer bag so they stack better and are easier to thaw.
- REHEAT – To reheat we recommend roasting: preheat oven to 350F then roast for 10 minutes and serve. Alternatively, you can cook them in the microwave until they reach the desired temperature.
For more broccoli recipes try my delicious cheddar broccoli rice, skillet honey garlic and shrimp, yummy broccoli crunch salad, or beef and broccoli stir fry.
Recipe tips
Here are our best tips on how to roast that perfect crispy brown broccoli.
- DRY – Dry the broccoli thoroughly before adding the oil and seasonings. If there’s too much moisture it will come out steamed and soft, not roasted and crispy.
- SPACING – Keeping the broccoli separated on the baking sheet will also help prevent soft steamed broccoli as opposed to crispy.
- EVEN SIZING – All broccoli should be cut small and even in size. This will ensure nothing is over or undercooked due to large variations in size.
- MORE CRISPINESS? – This recipe suggests cooking for 25 minutes. Add 5 minutes at a time if you want them even crispier.
- USE EVERYTHING – If you buy broccoli with a stem it’s okay to cut the stem into evenly sized pieces too. Some people prefer the taste and texture of this part of the vegetable!
- WATER IT – If your broccoli is getting old and has become soft, try placing it in water for 30 minutes. It will firm up if it’s not too late.
- DOUBLE IT – Double the oil and seasonings for a 32oz batch.
- TEST IT – Test doneness by poking with a fork. You want it to be tender and crisp.
Broccoli suddenly becomes everyone’s favorite side dish when it’s roasted just right. We’ve kept this recipe as simple as possible so you can spend less time in the kitchen. This recipe’s crispy texture and versatility will keep you coming back to it.
More Easy Side Dishes
You can serve this broccoli with another side dish like my:
Roasted broccoli
Ingredients
- 8 cups broccoli florets - chopped into bite-size pieces
- ¼ cup olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Wash and chop the broccoli into small bite-size pieces. Pat the broccoli dry thoroughly with a towel (the seasonings won't stick to the broccoli if it is wet).
- In a large bowl, mix together the olive oil, garlic powder, onion powder, salt and pepper.
- Add in the broccoli and toss it to coat evenly.
- Place it in a single layer on the baking sheet. Drizzle any leftover seasoning from the bowl over top.
- Bake for 22-25 minutes, or until edges are crispy. Flip the broccoli halfway through. Remove and serve while hot.
Recipe Notes:
- DRY – Dry the broccoli thoroughly before adding the oil and seasonings. If there’s too much moisture it will come out steamed and soft, not roasted and crispy.
- SPACING – Keeping the broccoli separated on the baking sheet will also help prevent soft steamed broccoli as opposed to crispy.
- EVEN SIZING – This will ensure nothing is over or undercooked due to large variations in size.
- MORE CRISPINESS? – This recipe suggests cooking for 25 minutes. Add 5 minutes at a time if you want them crispier.
- USE EVERYTHING – If you buy broccoli with a stem it’s okay to cut the stem into evenly sized pieces too. Some people prefer this part of the vegetable.
- WATER IT – If your broccoli is getting old and has become soft try placing it in water for 30 minutes. It will firm up if it’s not too late.
- DOUBLE IT – Double the oil and seasonings for a 32oz batch.
- TEST IT – Test doneness by poking with a fork. You want it to be tender and crisp.
Nutrition
The nutritional information provided is an estimate and is per serving.