Oven Roasted Broccoli
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I’d always heard people rave about oven roasted broccoli—the way the florets crisp up at the edges and the flavor deepens with just a touch of heat. But for some reason, I stuck with the familiar routine of steamed broccoli, never quite motivated to switch things up—until I stumbled across a recipe from Aggie’s Kitchen.
It looked too good to resist, and once I gave this simple side dish a try (with a few personal tweaks to suit my own taste), I realized just how game-changing roasted broccoli can be. It’s incredibly simple to make, yet packed with savory goodness: perfectly charred tips, tender stems, and a flavor that turns a humble vegetable into a star side dish. Honestly, it’s such a tasty departure from the usual that I wouldn’t be surprised if this healthy side dish became a regular feature at our table.
Ingredients for Oven Roasted Broccoli Recipe
- BROCCOLI
- OLIVE OIL
- SEA SALT OR KOSHER SALT
- FRESH GROUND BLACK PEPPER
- GARLIC
Instructions for Oven Roasted Broccoli
Preheat your oven to 400°F. In a large mixing bowl, toss fresh broccoli florets with olive oil, a sprinkle of salt and pepper, and garlic to bring out those bold flavors. Spread the seasoned broccoli on a sheet pan in an even layer, then roast for about 20 minutes at 400°F, or until the edges are beautifully golden and the florets are tender with just the right amount of crisp.
For a little extra brightness, sprinkle the roasted broccoli with fresh lemon zest or a squeeze of lemon juice just before serving. Or, for a savory upgrade, toss it with a handful of grated Parmesan cheese as soon as it comes out of the oven—the residual heat melts it just enough to create a delicate, cheesy crust.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes! Just thaw it first and pat it dry thoroughly to reduce excess moisture. Frozen broccoli may roast a little softer, but it still gets deliciously caramelized.
Do I need to peel the broccoli stems?
Not necessarily. If the stems are thick or woody, you can peel the outer layer and slice them into bite-sized pieces—they roast beautifully alongside the florets.
How do I keep the broccoli from burning?
Spread it in a single layer and roast at 400°F–425°F for 20–25 minutes, flipping halfway through. Watch closely near the end—crispy edges are great, but burnt tips aren’t!
Is roasted broccoli healthy?
Yes! It’s packed with fiber, vitamin C, and antioxidants. Roasting enhances its natural sweetness while keeping nutrients intact—especially when using olive oil.
How long does roasted broccoli last?
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or air fryer to restore crispness.
Can I roast broccoli with other vegetables?
Definitely! Just choose veggies with similar roasting times—like cauliflower, Brussels sprouts, or bell peppers—and cut them to similar sizes for even cooking.
What’s the best oil to use?
Olive oil is a classic choice, but avocado oil or grapeseed oil also works well for high-heat roasting.
FOR MORE RECIPES LIKE THIS, TRY:
- Oven Roasted Squash and Mushrooms
- Roasted Asparagus
- Buttery Roasted Baby Carrots
- Savory Roasted Potatoes
Oven Roasted Broccoli
Real Mom Kitchen
Equipment
Ingredients
- 1 head broccoli cut in florets
- 2 Tbsp olive oil
- sea salt or kosher salt
- fresh ground pepper
- 2 garlic cloves minced
Instructions
- Toss broccoli florets with the olive oil, salt, pepper, and garlic.
- Roast in 400 degree oven for about 20 minutes or until slightly crisped and browned.
