This easy roasted broccoli recipe comes together in a snap! Roast broccoli is super easy to make, and pairs beautifully with just about anything, making it the perfect side dish. And is sure to become your favorite way to eat broccoli!
“Food may not be the answer to world peace, but it’s a start.” -Anthony Bourdain
Broccoli is a common and almost universal side dish, it’s something that is nearly always readily available and can easily be made in a variety of different ways, including steamed, baked, sautéed, and my personal favorite roasted! Broccoli can also be eaten fresh and makes a great addition to soups, salads, and sheet pan dinners.
Honestly, I never understood why so many people dislike broccoli, it’s been a favorite of mine and my family’s for as long as I can remember. We never get sick of eating, and usually make it at least once a week. And roasted broccoli is our absolute favorite!
I can never seem to make enough to satisfy everyone, and people are always coming back for a second helping. If you aren’t a fan of broccoli yourself, or you are looking for an easy way to get your kids to eat more veggies I would highly suggest giving this recipe a try!
This roasted broccoli comes together quickly, is super easy, is relatively hands-off, and can be roasted to perfection while you prepare the rest of dinner!
How long does it take to roast broccoli?
I’ll admit roasting broccoli does take a good bit of time. Whether fresh or frozen broccoli pieces, roasting broccoli at high heat will take a good 45min -1 an hour. I know that seems like forever, especially for a recipe I just said was easy and simple to make.
But the nice thing about roasted broccoli(and most roasted vegetables!) is that they are very hands-off to make, prep is easy and takes little to no time, then you just pop them in the oven and forget about them for the next hour!
Just make sure you start the broccoli first and let it roast while you cook the rest of the dinner. You’ll have a great, easy, delicious, and simple side dish on the table right along with the rest of your meal!
And one that is sure to become an instant favorite, you’ll likely want to save this recipe, and don’t be surprised if you find yourself adding it to the weekly rotation!
At 400 F it will take roughly 60min to roast broccoli florets. Of course, this does depend on whether you are using fresh or frozen broccoli, and how well your oven heats. That being said one hour is a pretty good rule of thumb when it comes to roasting broccoli.
How to make oven-roasted broccoli
- Fresh or frozen broccoli –both are a great option, but personally, I prefer to use frozen ones.
- Oil of choice. I like to use coconut oil, but you can use extra virgin olive oil, avocado oil, sesame oil, or whatever oil you prefer.
- Sea Salt
SKIP IF USING FROZEN BROCCOLI FLORETS.
If you are using fresh broccoli florets. Cut your head of broccoli into bite-sized pieces, give the pieces a good rinse in cool water, drain in a colander or salad spinner, and pat dry with a paper towel.
Preheat the oven to 400 degrees F.
Spread the broccoli pieces in a single layer on a rimmed baking sheet (you can line your cookie sheet with parchment paper or aluminum foil, don’t personally I don’t see the need.) Drizzle the broccoli with your oil of choice, and sprinkle with a good amount of sea salt.
Using your hands or spatula mix the broccoli making sure that it is all coated in oil and salt. (you can also do this in a large bowl, then transfer it to a baking sheet) Spread the broccoli back out over the baking sheet, doing your best to keep it all in a single even layer.
Place the pan in the hot oven and bake for 45-60min. Or until the broccoli is golden brown and the edges are crispy and slightly burnt.
For the best results roasted broccoli should be served immediately, but any leftovers can be stored in an airtight container for 3-5 days.
Feel free to play around with the seasoning, my personal preference is to use only sea salt, but you can use black pepper, red pepper flakes, garlic powder, or salt, cayenne pepper, or even lemon zest.
You can also top your broccoli with parmesan cheese, cheddar cheese, and sesame seeds. With a squeeze of lemon juice or a drizzle of balsamic vinegar.
Roasted broccoli can also be made in the toaster oven or air-fryer.
what can I do with roasted broccoli?
Roasted broccoli makes a great healthy side dish that pairs well with almost every main dish out there. But if you are looking for a few ways to use up your roasted broccoli, here are a few suggestions.
You can swap out cooked broccoli for roasted in nearly any recipe.
Add it to your favorite soups and chowders. Adding roasted broccoli to broccoli cheddar soup makes it even more delicious.
You can also use roasted broccoli in broccoli salad, and any of your favorite broccoli recipes!
Perfect Oven Roasted Broccoli
- 36 oz fresh or frozen broccoli florets both are great options and roast well
- oil I like to use coconut oil but you can use any oil of choice extra virgin olive oil, avocado oil, are also great for roasting
- Sea Salt
- SKIP TO STEP 3 IF USING FROZEN BROCCOLI FLORETS.
- Cut your head of broccoli into bite-sized pieces, give the pieces a good rinse in cool water, drain in a colander or salad spinner, and pat dry with a paper towel.
- Preheat the oven to 400 degrees F.
- Spread the broccoli pieces in a single layer on a rimmed baking sheet (you can line your cookie sheet with parchment paper or aluminum foil, don't personally I don't see the need.) Drizzle the broccoli with your oil of choice, and sprinkle with a good amount of sea salt.
- Using your hands or spatula mix the broccoli making sure that it is all coated in oil and salt. (you can also do this in a large bowl, then transfer it to a baking sheet) Spread the broccoli back out over the baking sheet, doing your best to keep it all in a single even layer.
- Place the pan in the hot oven and bake for 45-60min. Or until the broccoli is golden brown and the edges are crispy and slightly burnt.
- Serve immediately.