This really is the best Roasted Broccoli. It requires just a handful of ingredients and is easy to make, yet so tasty that even broccoli haters will enjoy it. This has quickly become my go to way to make broccoli and one of my favourite side dishes to serve with dinner. It’s Vegan, Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
Broccoli often gets a bad rap and I blame this solely on parents who served their kids steamed broccoli with dinner every night. Roasted broccoli is an absolute game changer and results in slightly crisp and charred florets that are incredibly flavourful and almost addicting. Every time I make this recipe, I find that half of the broccoli has disappeared from the baking tray before dinner is ready. This is a really easy side dish to make that can be served with just about anything and will quickly become a go to side dish you will find yourself making over and over again.
Why this really is the best Roasted Broccoli
- The crispy edges: Roasting the broccoli at a high temperature ensures that the florets become crispy and slightly charred on the edges which means extra flavour
- Even broccoli haters will love it: Every time I serve this roasted broccoli, everyone raves about how good it is. Roasting broccoli makes it so flavourful and exponentially better then steaming or boiling it.
- Just a handful of ingredients: All you need is a handful of ingredients that you likely already have in your kitchen which makes this a great recipe to make when you are in need of a last minute veggie side dish for dinner.
- Simple seasoning: The simple seasoning combination of olive oil, garlic, chili flakes and lemon highlights the flavour of the broccoli and makes this a great side dish that can be served with just about anything, and won’t overpower the rest of the plate.
What you need to make this Roasted Broccoli
- Broccoli (obviously!): Look for broccoli that is vibrant green in colour. You can use store bought pre cut broccoli for this recipe too, but unfortunately frozen broccoli florets won’t work.
- Olive oil: I prefer using olive oil in this recipe but avocado oil would work well too.
- Garlic: Four cloves of garlic might seem like a lot, but I find that it really makes a difference with the flavour.
- Lemon: Lemon juice and zest help to really brighten up the flavour of the broccoli
- Chili Flakes: I love the hint of spice that chili flakes add to the broccoli. It’s not enough to be overpowering, but gives the broccoli some warmth. If you like things spicy then feel free to add more.
Tips for making this Roasted Broccoli
- Preheat the baking tray: To cut down on cooking time, place the baking tray in the oven while it preheats. Adding the broccoli florets to a hot baking tray will help them to cook more evenly on the underside and should help to reduce cooking time by approx 5 minutes.
- Bite sized florets: When cutting the florets, try to make them all a similar size to help ensure they cook evenly. Also I prefer to keeping the florets on the smaller size so they roast faster and are bite sized.
- Don’t crowd the tray: The key to getting those crispy, slightly burnt edges is to give the florets space. If they are too close together the broccoli steams and will become mushy. The larger the baking tray you use the better!
- Don’t forget to flip them: Flipping the broccoli over half way through roasting ensures that the florets get a nice char on both sides.
You will definitely want to make extra because leftover roasted broccoli can be used in so many different ways:
- Drizzle with balsamic reduction and enjoy it cold as a salad
- Add some into your morning scrambled eggs or use them in an omelette or frittata
- Toss them warm into a salad
- Add to pizza, pasta, tacos or a quiche
Here are a few more simple side dish recipes that you might enjoy…
- Brussels Sprout, Bacon & Kale Gratin
- The Best Cauliflower Mash
- Caramelized Leek, Fennel & Onion Gratin
- One Pan Green Beans & Bacon
- Sheet Pan Roasted Butternut Squash, Brussels Sprout & Bacon
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 2 heads broccoli (approx 1 pound)
- 3 tbsp olive oil
- 4 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp lemon zest
- 1 tsp lemon juice
- 1/4 tsp chili flakes
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius)
- Cut the broccoli into small small bite sized florets and arrange them evenly on a large baking tray ensure they all lay flat and well spaced out.
- In a small bowl whisk together the olive oil, garlic, salt, pepper, lemon zest, juice and chili flakes. Pour the sauce over the broccoli florets and toss them with your hands to ensure that they are all well coated.
- Place the tray in the oven and bake for 20 minutes, removing and flipping the florets over half way through cooking to ensure that they brown on both sides. The broccoli should be slightly charred and crispy on the edges. Serve warm garnished with additional chili flakes if desired.