With this easy Oven Roasted Broccoli, you can say good-bye to boring, soggy broccoli…and say hello to vibrantly green, crisp-tender broccoli that’s lightly caramelized around the edges, and full of amazing flavor!
We eat a ton of broccoli in our house. It’s pretty much my go-to green vegetable side dish. We like it all ways – steamed, stir-fried, even raw – but our absolute favorite way to cook it is roasting it. The texture and flavor can’t be beat, and it goes with just about everything!
The first time I heard about roasting broccoli in the oven, I thought that there was no way that it would be any good. Sure, I had roasted other veggies before – and they were delicious – but broccoli just didn’t seem like a natural choice for roasting. I thought it would likely get dried out and burnt.
Boy, was I ever wrong!
Roasting broccoli is THE BEST way to cook broccoli. Period. It’s crisp yet tender, stays beautifully green, and the bottoms and edges get a little golden brown and caramelized and crispy. This, my friends, is what makes it so different and so amazingly delicious!
And talk about simple! Just chop up some broccoli, toss it with olive oil, garlic powder, salt and pepper, and then put it in the oven to roast for about 15 minutes. Then sit down and enjoy some of the best-tasting broccoli you’ve ever had!
INGREDIENTS YOU NEED:
- Fresh broccoli
- Olive oil
- Garlic powder
- Salt and pepper
HERE’S A QUICK LOOK AT HOW TO MAKE OVEN ROASTED BROCCOLI:
TIPS & TIDBITS:
- When you cut the broccoli into florets, make sure they are all roughly the same size so that they cook evenly. I cut mine into 1 to 1½-inch florets.
- Don’t throw away the stems…they’re delicious! Peel them first to get rid of the tough outer layer, then slice them into 1/8-inch-thick rounds and roast them along with the florets.
- Make sure your broccoli is nice and dry so that it doesn’t steam rather than roast (which would mean less/no browning and crispiness).
- I toss my broccoli with the oil and seasonings in a large bowl because I find that it’s easier to get everything more evenly coated that way, but if you’d like one less bowl to wash, just combine everything on the baking sheet.
- Not a fan of garlic? Leave it out and just use olive oil, salt and pepper.
- Make sure that the broccoli is well spread out in a single layer on the baking sheet. If it is too crowded, it will steam rather than roast. Use two pans if you need to.
- Keep an eye on it! Once it gets going, the broccoli can go from nicely caramelized and crisp to burnt rather quickly.
- This broccoli is at its best when served immediately. If you need to reheat it, I would recommend reheating it on a baking sheet in a 350°F the oven rather than in the microwave.
If you’ve never tried roasting broccoli before, don’t wait any longer! The next time you are planning to have broccoli with dinner, put it in the oven and see for yourself how easy and delicious it is. I’m telling you, it’s a total game-changer!
I love this roasted broccoli as is, but it is also delicious when you sprinkle a little Parmesan cheese on it when it comes out of the oven. You can also change it up by adding different seasonings. Have fun with it!
I hope you try this recipe for Oven Roasted Broccoli and love it as much as I do. Thanks for visiting today!
Oven Roasted Broccoli
- 1 pound fresh broccoli
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder, use more or less to taste
- salt and pepper, to taste
- Preheat the oven to 425°F.
- Cut the broccoli into florets (I cut mine into 1 to 1½-inch florets). Make sure they are all roughly the same size so that they cook evenly. If you are going to use the stems, peel them to remove the thick outer skin and then slice them into ⅛ inch rounds.
- Place the broccoli in a large bowl. Add the olive oil, garlic powder, and salt and pepper; toss until the broccoli is evenly coated.
- Spread the broccoli out on in a single layer on a large baking sheet. Note: You don't want the broccoli to be too crowded on the pan, as it will then steam rather than roast. Use two pans if you need to.
- Roast in the oven for 10 to 15 minutes or until the broccoli is crisp-tender and is lightly browned on the bottom and edges. Keep an eye on it once it starts going, as it can go from nicely caramelized to burnt rather quickly.
- Best when served immediately.
- Make sure your broccoli is dry after washing. If it is too wet, the broccoli will steam rather than roast.
- I find that tossing the broccoli, oil and seasonings in a bowl helps me get the most evenly-coated broccoli, but you can toss them all together on the baking sheet if you’d rather one less dish to wash.
- If you’re not a fan of garlic, simply leave out the garlic powder and just use olive oil, salt and pepper.
- This is best when served immediately. If you have leftovers or need to reheat it, I recommend reheating it on a baking sheet in the oven at 350°F rather than in the microwave.