Roasted Broccoli

Quick Summary

This perfect Roasted Broccoli with garlic is destined to be your new favorite side dish! This crispy, oven-baked broccoli goes great with any meal. My version is so easy to make with simple seasonings, and it’s even kid-approved!

Close up of a bowl of roasted broccoli next to a fork.

Crispy roasted broccoli is one of my all-time favorite vegetables! I’ve always found that roasting broccoli is the best way to prepare this crunchy, cruciferous veggie. And after today, I’m sure you’ll love it, too!

You don’t need any fancy ingredients or equipment to have this easy vegetable recipe turn out incredible. There’s a good chance that everything you need is in your kitchen already! 

Even broccoli naysayers are swayed by this delicious and tender, super flavorful, perfectly oven-roasted broccoli recipe. Our boys love it. They get all excited when we have “trees” for dinner. Who can ask for more?

If you’re a fan of roasted vegetables, be sure to try this easy broccoli recipe.

Roasted broccoli on white parchment paper.

Why You’ll Love this Roasted Broccoli Recipe

Prepare to get your green on! This healthy broccoli recipe is:

  • Made with simple ingredients. You need just four ingredients to make the perfect roasted broccoli: broccoli florets, garlic, olive oil, and fresh lemon juice.
  • Full of flavor. This easy roasted broccoli recipe is a delicious vegetable side dish with tons of flavor. It honestly goes great with any meal. Sometimes, I’ll roast up a big pan to eat for weekday lunches!
  • Roasted tender and crispy. I personally like my broccoli a little on the charred side. Those extra-crispy pieces are the best!
The ingredients for roasted broccoli.

What You’ll Need

Here’s a quick overview of the whopping 4 ingredients you’ll need to roast broccoli in the oven. Be sure to scroll to the recipe card for the full details.

  • Broccoli – You’ll need about 1½ pounds of broccoli (roughly 3 fist-sized broccoli heads). Cut the heads into florets before you begin.
  • Garlic – Fresh cloves, minced.
  • Olive Oil – It’s worth investing in a decent quality extra virgin olive oil to use when roasting vegetables.
  • Lemon – Fresh lemon goes perfectly with roasted broccoli! I use just a tablespoon of lemon juice (about half a lemon, squeezed) and it really brightens the flavors.
  • Salt and Pepper – For seasoning to taste.

How to Make Roasted Broccoli

This is a super simple broccoli recipe that anyone can master in one go. Get your oven preheated to 400ºF while you prepare your broccoli for roasting:

Combine the ingredients. Add the broccoli florets to a bowl along with garlic, olive oil, and freshly squeezed lemon, then toss to coat.

Spread out on a baking sheet. Arrange the broccoli in a single layer, and season to taste with salt and pepper.

Roast. Place the broccoli in a hot oven to roast for 15 to 20 minutes. Once the florets are browned and fork tender, take them out and serve!

Broccoli florets on a metal baking sheet.

Tips for Success

Some additional tips for perfectly roasted broccoli:

  • Seasonings – I keep it simple with lemon and garlic in this recipe. However, feel free to season your broccoli with any of your favorite herbs and spices! Try tossing broccoli in Italian seasoning, or even Everything Bagel Seasoning. You can even sprinkle on some cayenne pepper for a bit of heat.
  • Roasted Broccoli with Parmesan – This roasted broccoli recipe tastes amazing with a bit of freshly grated parmesan sprinkled over top.
Close up of perfectly roasted broccoli.

Common Questions

Is it better to roast or steam broccoli?

From a nutritional perspective, steaming retains more of broccoli’s nutrients. Meanwhile, IMHO, roasting broccoli brings out the BEST flavor. It really comes down to preference, and I love having both options.

Is roasted broccoli healthy?

Yes! Baked broccoli is super healthy and full of fiber, vitamin C, and even protein.

Does roasting broccoli destroy nutrients?

All forms of heat can break down nutrients, even steaming! However, roasting does retain more nutrients than some other cooking methods (for example, boiling).

Which oil is best for roasting vegetables?

Olive oil is by far the best to use when roasting veggies! It holds up in high temperatures and gets vegetables nice and crispy. It also has a unique flavor that you won’t find in other oils.

A fork picks up a broccoli floret from a bowl of roasted broccoli.

What Goes with Roasted Broccoli?

The real question is, what doesn’t go with roasted broccoli? This tasty broccoli recipe makes an easy side dish for just about any meal idea you can think of. Serve it as a Thanksgiving side with Roasted Carrots, Brussels Sprouts Salad, Roasted Sweet Potatoes, and Brussels Sprouts with Bacon, or add this broccoli to a casual weeknight dinner.

Here are some of our favorite dishes to serve with roasted broccoli:

A bowl of roasted broccoli.

How to Store and Reheat Leftovers

Store any leftover roasted broccoli in an airtight container in the fridge for up to 3-5 days. Reheat broccoli in the microwave, or in the oven until warmed through.

If I’m not reheating leftovers, I’ll often use them in this delicious and healthy Roasted Broccoli Quinoa Salad!

Can I Freeze Extras?

Fresh is best, but you can freeze broccoli. Once the roasted broccoli is completely cool, transfer it to an airtight container or freezer bag. Freeze broccoli for up to 3 months, and thaw it in the fridge overnight before reheating.

Close up of a bowl of roasted broccoli next to a fork.

Perfect Roasted Broccoli

This easy Roasted Broccoli with garlic is destined to be your new go-to side dish. My crispy, oven-baked broccoli recipe is even kid-approved!
4.86 from 7 votes

Ingredients
  

  • 1 1/2 pounds broccoli cut into florets
  • 3 garlic cloves minced
  • 3 tablespoons olive oil
  • Juice from half a lemon about 1 tablespoon
  • Kosher salt and black pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees F. In a large bowl, combine broccoli florets and garlic. Drizzle with olive oil and fresh lemon juice. Toss until florets are well coated.
  • Arrange the broccoli florets in a single layer on a large baking sheet. Season with salt and black pepper, to taste. Roast for 15-20 minutes, until cooked and slightly browned. Remove from oven and serve warm.

Nutrition

Calories: 154kcal, Carbohydrates: 12g, Protein: 4g, Fat: 11g, Saturated Fat: 1g, Sodium: 56mg, Potassium: 546mg, Fiber: 4g, Sugar: 2g, Vitamin A: 1060IU, Vitamin C: 152.5mg, Calcium: 84mg, Iron: 1.3mg
Keywords baked broccoli, easy broccoli recipes, oven roasted broccoli

Have you tried this recipe?

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Broccoli for the win here! I love me some cooked veggies and these are calling my name! 🙂 Such a quick and healthy side that needs to be in all meals! 

  2. Roasted broccoli is the best! Like you, I especially love the charred pieces. Add some lemon and garlic and I want the whole pan to myself 🙂

  3. no lie, roasting broccoli is my FAVORITE!! it gives it such nice flavor but I love that the crisp is retained!

  4. This recipe has me eager to pick up some broccoli! I love how something as simple as roasting vegetables brings out all their inner deliciousness.

  5. I LOVE roasted broccoli, roasted any vegetable for that matter.  I do have a question though.  I have a huge bag of frozen broccoli in my freezer – can I substitute that (thawed of course) for the fresh broccoli?  Just wondering if that will change the taste at all.  Thank you!!

    1. I haven’t tried using frozen broccoli. If you want to use it, make sure it is thawed first. It will have more moisture, so it may not get as crispy, but I am sure the flavor will still be good!

    2. I haven’t tried frozen broccoli. It will have more moisture than regular broccoli so it might not be as crisp, but I am sure it would still be good.

    3. I have a similar revise for green beans and I use frozen. They get crispy but of course the are thinner .

    4. I’ve made a similar recipe with frozen broccoli (both straight from the freezer and thawed) with great results. Just make sure you knock off any ice chunks that have formed and cook for a few minutes longer if still frozen.

  6. It’s amazing how good roasting makes veggies taste. I like broccoli anyway, but I definitely agree that roasting it can turn an avowed broccoli-hater into a fan. Ironically (since I normally add lemon to almost everything) I hadn’t used lemon with the oil for roasting before, so I’ll do that next time.

    I also usually give the *lightest* sprinkle of red pepper flakes. (Maybe wouldn’t work so well with the littles, but if you were going to be serving up plates rather than family -style, you could maybe just sprinkle it on the  grown-ups’ portion?) And I do mean light — almost not even enough to identify it as tasting spicy, just enough to give a little zing now and then to a bite. Yum!

  7. YUM YUM! I’m making this tonight. I am determined to eat healthier this year and I know I’ll
    find lots of good choices on your blog! HAPPY NEW YEAR!

  8. I just made this for my mom, and it was GOOD. We like our food spicy, so I also added a pinch of red pepper flakes and it was perfect!

  9. We’ve been shoveling our way through a Costco sized bag of broccoli and have been roasting it like crazy. I love that you can mix up flavors. We’ve done ginger sesame and pineapple BBQ with coconut and macadamia nuts so far. My kiddos LOVE broccoli, or “trees”.

  10. I roasted broccoli for the first time when I made your Grilled Cheese with Roasted Broccoli and was instantly hooked!

  11. For the GARLIC lovers, toss in peeled whole garlic cloves with the broccoli (or cauliflower).  Amazing!!  I haven’t tried the lemon juice but I will. Thank you!

  12. I tried roasted broccoli for the first time for supper last night…WOW! I absolutely loved it! I think I will always cook it this way now instead of steaming it.

  13. I must say that this was a most excellent recipe and I will be using it as my go to recipe from this day forward.

  14. I love this! My 5yo and I eat it all the time, especially in spring and fall when our garden is producing brocolli. But how much is considered a serving?

  15. 5 stars
    My new favorite summer salad. Flavors are excellent together. Have to admit that I couldn’t stop eating it after the first taste to adjust the salt/pepper. Thank you so much for sharing.

  16. Love recipe. I used avocado oil. I heard olive oil looses its benefits when heated your take on cooking with olive oil?

  17. 4 stars
    it was the best stuff I ever tasted!!!
    but I wish it wasn’t by two peas & their pod. Allrecipes is better. No offense.

  18. 5 stars
    So tasty, and so quicky and easy! Decided to try this with dinner one night instead of steaming, and it was so full of flavor! Will be making it again.

  19. I have a lot of frozen broccoli to use up. Can it be roasted from frozen or do I need to thaw? Thanks!