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Best Roasted Broccoli Recipes

Best Roasted Broccoli Recipes

Top Rated Roasted Broccoli Recipes

This is an essential recipe for an easy weeknight meal or holiday side dish. Roasting broccoli with garlic on high heat brings out its flavor while keeping it from becoming mushy.Recipe courtesy of Karen Kelly/Seasonal Cravings.

4.5


The Best 10-Minute Roasted Broccoli Recipe

This is The Best Roasted Broccoli Recipe EVER. Known to turn broccoli haters (i.e. kids) into broccoli lovers! The key? Plenty of oil and a hot, HOT oven so the broccoli tops will crisp and the edges caramelize. Serve this as a side dish with chicken, steak, seafood or along with your favorite stir-fry!

I don’t throw the word ‘best’ in front of just any recipe that I don’t 100% stand behind as literally being ‘The Best’. If you’ve been reading this blog for the last 7 years, you’ve heard me go on and on [and on] about my mad love for roasted broccoli. You probably recall a dozen or so posts in which I say “I make roasted broccoli once or twice a week!” Annoyingly repetitive as it is, believe me, I’m not lying. I make this recipe all.the.time.

I bet I could make this roasted broccoli recipe in my sleep.

It all started with a similar recipe that I shared years ago. One day I just eliminated the parmesan –probably ran out– and just roasted the broccoli straight-up with olive oil and some salt. Best. Idea. Ever.

And I haven’t looked back since. I do suppose this is just that recipe just minus the Parmesan. So humor me here.

To Make This Roasted Broccoli Recipe You Will Need:

When I make this roasted broccoli recipe, I usually use 1 to 2 packages of broccoli heads. I buy organic whenever it’s available and looking fresh. In one broccoli package it usually has a couple smaller broccoli heads rubber-banded together at their stems. I don’t weigh out my broccoli for this recipe, because it’s really not necessary.

My family usually eats all of them and if by chance there’s leftovers, I’ll reheat them the next day for myself (win!).

Trim of all the stems and cut the broccoli into small florets. Cut the larger florets in half and leave the smaller ones alone. Then throw all that broccoli onto your metal, rimmed baking sheet.

Don’t discard those stems!

You can a.) shred the large ones in your food processor and a make broccoli slaw or b.) freeze them and add them into your next homemade batch of vegetable broth.

Next drizzle the broccoli florets with extra light olive oil or an oil that has a high smoke point. I usually add around 2 tablespoons of oil, but you can eyeball it and add more or less as needed.

Then use your impeccably clean hands and toss the broccoli together and coat every nook and cranny with the oil.

Spread the well-oiled broccoli evenly on the pan, turning the broccoli so any flat sides are touching the pan.

These spots with caramelize in the oven while they roast.

Then sprinkle with a few generous pinches of kosher salt and slide the pan of broccoli into your preheated 475° oven.

The tops of the broccoli get all crisp and crunchy and delicious. My girls would tell you that this is their favorite part.

This is my go-to for many dinners.

Not only because it’s crispy and delicious but because it takes 10 minutes. Total. It’s always great to have an easy side dish in your back pocket. This is mine.

Enjoy! And if you give this Roasted Broccoli Recipe recipe a try, let me know! Snap a photo and tag me on twitter or instagram!


Roasted Broccoli: Why You’ll Love It

If you’ve never roasted broccoli, you are missing out on the tastiest way to prepare it!

If you’ve hated broccoli up to this point (confession: I never experienced this phase of life), give this recipe and method a try. I have an inkling that you’ll become a broccoli convert quite quickly.

It goes without saying that many vegetables taste better once caramelized and roasted in the oven. This isn’t ground breaking news, but broccoli is one of my all-time favorites.

Even more so than asparagus, carrots, and the other usual favorites. The broccoli florets get crispy and caramelized, and the normally flavorless stalks transform into addictive bites of heaven. I mean, really, you could stop right there.

Once the roasted broccoli is mixed with toasted sliced almonds, lemon juice, garlic, red pepper flakes, and aged pecorino cheese – ugh, so good.

So, here’s the deal. I actually posted a version of this roasted broccoli recipe a long time ago, but I’ve adjusted and improved the recipe and felt it deserved new life!

New and improved recipe, new pictures, all good things. Most often, I like to move forward and share new recipes, but sometimes the old ones need some love and attention, you know?

My new favorite way to prepare this dish is to slice the broccoli into ‘steaks’.

It gives the dish a better presentation, and the flat sides of the broccoli steaks allow the pieces to more evenly caramelize on the sheet pan.

To make things easier, the raw sliced almonds are added to the sheet pan halfway through cooking. This makes things really easy, and eliminates the need to toast them separately in a skillet.


What Ingredients are in Cheesy Roasted Broccoli?

Broccoli &ndash Of course the main ingredient and I use broccoli crowns which have less thick stems and more florets.

Cheese -Parmesan is the cheese if you want to add cheese to your broccoli. If you are dairy-free then skip the cheese.

Garlic &ndashYou can use fresh chopped garlic or pre-chopped garlic in a jar that you keep in the refrigerator or garlic powder.

Dried Chopped Onion &ndashThis adds a lot of flavor to the broccoli.

Olive Oil -You can use the oil of your choice, our personal choice is extra virgin olive oil.

Salt and Pepper &ndash To taste.


How to cut broccoli:

  1. Hold the broccoli by the stem and place it upside down on a cutting board.
  2. Use a sharp knife to trim around the edges of the stem and leaves and cut off all of the florets.
  3. Discard the center stem and green leaves.
  4. Break up any large chunks of florets by hand, or use a knife to cut them into smaller pieces.


Preparation

Step 1

Place a rack in top third of oven preheat to 425°. Bring a small pot of salted water to a boil over high heat. Cut broccoli in half lengthwise, then cut on a diagonal into 2"–3" pieces, leaving tips of florets intact. Working in batches, cook broccoli just until bright green, about 30 seconds. Drain very well. (Alternatively, you can skip the blanching process—the broccoli may be a bit tougher in the end but will still be super delicious.)

Step 2

Meanwhile, whisk yogurt, oil, paprika, coriander, turmeric, garlic, and cayenne in a medium bowl. Season with salt. Add broccoli and toss to coat. Transfer broccoli mixture to a foil-lined rimmed baking sheet and arrange in a single layer. Roast broccoli until browned and stalks are tender, 15–20 minutes (unblanched broccoli may take as long as 25 minutes).

How would you rate Yogurt and Spice Roasted Broccoli?

Very tasty and interesting treatment for roast broccoli. Anyone who says that this tastes bad has either bungled the recipe, or simply doesn't have the taste for a vegetable side dish of this kind. The list of ingredients had originally gotten me negatively biased before trying, but I had everything that was called for, and needed to do something with some broccoli that I didn't want to go bad in the refrigerator, so I took a chance. I would advise that you double the sauce recipe for a pound of broccoli. Also, don't forget (like I did) to "drain" the broccoli "very well" after blanching. Get it as dry as possible. Also, toasted slivered almonds sprinkled over the top of each serving will kick the taste up a notch and make it look very classy.

Yes I will make this again and again. It will become my go to recipe. the yogurt sauciness is cheesy and delicious. I used previously frozen but already cooked broccoli florets and nonfat plain yogurt, which was all I had. Im thinking I did not cook it as long as if the broccoli was not precooked. I do love these wondeful spices, a bit on the India side. It was really just perfect, perfect, perfect.

Seriously awful, do not make this. The spices and yogurt just don't work. I even tried rinsing it out of the broccoli afterwards but still couldn't get rid of the strong flavor. Skip this recipe!

I agree the texture is grainy and odd, owing to the yogurt. But the combination of spices is simply wonderful. I will roast broccoli like this again, using just olive oil with the spices.

A very easy yet very tasty and refined recipe. A very good way to prepare broccoli. I coated my sheet in some oil so the broccoli doesn't stick to it and it worked well!

Not great - frankly disappointed by this recipe. It comes out dry, and the yogurt creates a strange consistency.

Such a super simple idea that can be tweaked with different spices or flavors for lots of combos. This was a great blend of spiced and savory, and the lemon adds a great brightness to the finished product. I made it with whole milk greek yogurt instead of regular yogurt and it turned out just fine. Will definitely make again!

This recipe is so tasty but the broccoli is an absolute mess to get off the foil. Any tips for keeping it from sticking to the aluminum or wax paper?

The spices are similar enough to the South Asian spice palette to suit the family and its simple enough that you can experiment with whatever flavours you like.

An absolutely wonderful recipe! I have tried it three times now and the whole family loves it. It doesn't taste like Doritos but it's spicy and crunchy, makes for a great snack or side dish and is so easy you barely have to think about it. I find it easy to pour a kettle of boiling water over my broccoli florets and then after 30 seconds drain out the water saves me from doing it in batches. I also peel the tough broccoli stalks and slice them into thick coins and add them to the recipe too. I find them just as delicious as the florets and then I don't have to throw away all the stems! Thanks for the recipe Chris Morocco!

Absolutely disgusting. Whoever thought this tasted like Doritos has never encountered a chip in their life.


Pro Tip for Reheating Leftover Roasted Broccoli:

One of our favorite things about this roasted broccoli recipe is that it can be made in large batches and used throughout the week! When you want to re-heat it, simply toss it in a hot, dry skillet and cook until its edges crisp back up and it's warmed through. Easy, peasy.


This Crispy Roasted Broccoli Recipe Is Your New Guide to Roasting Veggies

When I was little, I knew I didn’t actually hate broccoli—I just hated the stinky, pale-green, mushy steamed stuff I got served in the middle school cafeteria. Because even at a young age, I could tell that it wasn't the vegetable's fault. I knew broccoli deserved better. And now, in my adult life, I finally understand what that means: crispy roasted broccoli with plenty of luscious tahini sauce drizzled overtop.

This roasted broccoli recipe couldn't be more simple to make or easier to love. It produces beautifully browned florets and coins of sweet, crisp stem, and should be your new go-to method for making the kind of weeknight veggie side that feels like a joy, rather than a chore, to make and eat. Here's how it goes down.

Take a large head of broccoli—the kind that still has a nice long stalk, not just broccoli "crowns"—and cut it crosswise into coins, starting at the bottom working your way to the florets. (That's right: The stems are edible, and delicious!) Like you would in any sort of roasted vegetable situation, you’ll want to cut the chunks into uniform pieces so they all cook at around the same rate.

That's right: You can eat the stems, don't throw 'em out!

Photo by Caleb Adams, Food Styling by Rhoda Boone and Jennifer Ophir

Then you're going to spread the broccoli out on a rimmed sheet pan, making sure the pieces aren't too crowded—you want them to have plenty of space to breathe, otherwise they'll steam rather than roast. Pop those into a preheated 425°F oven—that's the kind of heat you need in order to get the outside of the broccoli crispy while the interior retains a bit of crunch—and before you know it those beautiful green hunks will transform into crackly, brown-tinged jewels ready for saucing. You’re not done yet, though.

If you ever taste seemingly-simple sauces at restaurants and wonder how they pull it off, well, then this is the sauce for you. It reads kind of fancy, but all you're doing is whisking together lemon juice, salt, hot water, tahini, and olive oil until it's smooth and creamy. The end result is a beautiful emulsion that’s velvety and rich while also punchy enough to give that platter of crispy-crunchy broccoli just the right amount of zing. The best part? If you slipped up and made a little too much sauce, don’t worry! The sauce is perfect for topping other roasted veggies, pita pockets, and any type of grain bowl you find yourself cobbling together when you're too tired to cook. Toast some sesame seeds real quick, sprinkle those on top, and you're looking at a mini-masterclass in flashy toppings and finishes. Broccoli: redeemed.


Pan-Roasted Broccoli

After making this recipe over and over (and over) again, I think there are two keys that make this recipe a winner:

  • You use up the ENTIRE head of broccoli.
  • It’s ready in less than 10 minutes.

And it tastes SO much better than plain steamed broccoli. It’s like the deep flavor of roasted broccoli, without having to heat up the oven and the house!

Ingredients for Pan Roasted Broccoli

This recipe calls for 4 simple ingredients:

  • Broccoli
  • Olive Oil
  • Salt
  • Pepper

Psst! Did you know that a lot of salts contain microplastics? Gross, right? That’s why I want to let you know about one of my go-to companies that I trust for quality products. Ava Jane’s Kitchen not only does not have microplastics it’s also SO GOOD! Add a dash to your broccoli or anything else for an extra notch of flavor. Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)

That’s all you need to make the most amazing tasting broccoli ever.

How to Make and Steam Broccoli in a Pan

Making pan-roasted broccoli is simple with these 3 easy steps:

  1. Prepare and cut the broccoli while you preheat a cast iron pan on medium heat.
  2. Season and cook the broccoli for 5 minutes.
  3. Flip the broccoli florets, season, and cover for 3 minutes.

Can you add garlic or parmesan to pan-roasted broccoli?

Sure! Feel free to season how you would like. My recipe is basic but delicious. If you want to add more flavor, garlic or parmesan cheese is a great way to do that! Lemon juice would also go well. Some who like spicy flavors like to add red pepper flakes.

Can you make pan-roasted broccoli in a sheet pan in the oven?

You can certainly bake this recipe if you need to, but it won’t turn out exactly the same. Mix the oil, seasonings, and broccoli together, add to a pan and cover with foil. Bake until tender.

Additional Recipe Notes

The key to producing the delicious, perfect brown crust is not to stir the broccoli during the first 5 minutes. So don’t stir it!

I recommend using a cast-iron skillet (which means you can use it over an open fire OR on the grill too!), but you can use any heavy-bottomed pan as well.

What to serve with Pan-fried Broccoli?

Broccoli goes well with many different types of meals. Here are some of my favorite to serve with this pan-fried broccoli:

Other Easy Side Dishes


Roasted Broccoli

This oven roasted broccoli recipe is easy and versatile. The crisp, golden brown florets are delicious as a side dish or in all sorts of broccoli recipes!

Do you have any favorite broccoli recipes? I love it in just about anything – broccoli salad, frittatas, pasta, etc. – but my favorite way to eat broccoli might be the simplest: roasted!

Roasted broccoli is so easy to make, and the florets come out of the oven deliciously golden brown, crisp, and tender. I have a hard time not eating them all straight off the sheet pan, but they’re also a fantastic addition to all sorts of recipes and a yummy side dish on their own.

If you love roasted broccoli as much as I do, read on to find my foolproof method for how to roast it, along with a slew of serving suggestions to make it flavorful, filling, and absolutely irresistible. Happy roasting!

How to Roast Broccoli

Making perfect roasted broccoli couldn’t be easier! Here’s what you need to do:

  1. First, preheat the oven to 400 and line a rimmed baking sheet with parchment paper.
  2. While the oven warms up, break a head of broccoli into evenly sized florets. Spread them on the baking sheet in a single layer.
  3. Toss the broccoli florets with olive oil and season with salt and pepper. Transfer them to the hot oven and bake for 15 to 22 minutes, until the florets are browned and crisp around the edges.

That’s it! You can also roast Meyer lemon halves along with the broccoli. Right when they come out of the oven, squeeze the roasted lemon juice over the florets. Then, finish them with a big sprinkle of red pepper flakes. Serve warm, and enjoy!

Easy Roasted Broccoli Recipe Tips

  • Wash AND dry your veggies. After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it’s too wet when it goes in the oven, it won’t get brown and crisp.
  • Don’t be afraid of the salt. No one loves bland broccoli, so salt yours generously. I sprinkle mine with sea salt before roasting and then add more, to taste, after it comes out of the oven.
  • Cut your florets to a similar size. Similar-sized pieces will cook at a similar rate, so make sure your florets are all about the same size. You don’t want little ones to burn before larger ones become tender!
  • Don’t let things get too crowded! If the florets are too close together on the sheet pan, they will steam in the oven, and they won’t get brown and crisp. Make sure to spread your florets in an even layer with a little space between each one.
  • Don’t toss the stalk! Chop it and roast it right along with the florets, save it to make soup, or pulse it into broccoli rice. Waste not, want not!

Oven Roasted Broccoli Serving Suggestions

As I said above, my favorite way to serve oven roasted broccoli is with a big squeeze of lemon juice and red pepper flakes. But your options don’t end there! Here are a few more great ways to dress up this simple side dish:

  • Toss it with chopped fresh herbs like parsley or thyme.
  • Sprinkle it with lemon zest and toss it with a simple lemon vinaigrette.
  • Drizzle it with sesame oil and tamari or soy sauce and sprinkle it with toasted sesame seeds.
  • In the final few minutes of baking, sprinkle florets with grated Parmesan cheese and minced garlic. Bake for 2 more minutes or so, until the broccoli is crisp and the cheese is melted.
  • Top it with Everything Bagel Seasoning for crunch and onion-y, garlicky flavor.
  • Drizzle it with a yummy sauce like cilantro lime dressing, tahini sauce, chipotle sauce, peanut sauce, cashew cream, vegan cheese, or pesto, or serve it with the red pepper muhamarra from this recipe for dipping.

Alternatively, make it a meal on its own! Add it to an easy roasted vegetable pasta, or pile it onto a DIY grain bowl with one of the sauces from above, a grain, and a protein. Here are a few of my favorites:

  • Grains: Farro, couscous, quinoa, or cilantro lime rice (Or substitute another veggie, like spaghetti squash or cauliflower rice, for the grain.)
  • Proteins: Roasted chickpeas, lentils, or baked tofu

What are you favorite roasted broccoli recipes? Let me know in the comments!