The Best Roasted Broccoli
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 roast broccoli has quickly become my go to way to make broccoli and one of my favourite side dishes to serve with dinner. Try it out and I guarantee it will be your favorite way to make broccoli.
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 florets with golden edges 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. The two reasons that this oven-roasted broccoli recipe really is the best is because of 1) the sauce and 2) it’s cooked at a high heat which creates crunchy bits on the edges which are the best part! This is a really easy side dish to make that can be served with just about anything and will quickly become a go to healthy side dish you will find yourself making over and over again.
Why This Really Is The Best Broccoli Recipe
- The crispy edges: Roasting the broccoli at a higher 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. Whether you are a broccoli lover or hater, I think you will love this dish.
- Just a handful of basic ingredients: All you need is a few simple 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.
- It’s Vegan, Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
Ingredients You Need To Make This Roasted Broccoli
- Broccoli (obviously!): Look for fresh broccoli that is vibrant green in colour. You can use a head of broccoli or 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 the addition of garlic really makes a difference with the flavour.
- Lemon: A squeeze of lemon juice and fresh lemon zest help to really brighten up the flavour of the broccoli
- Chili Flakes: I love the hint of spice that a sprinkle of red pepper flakes adds 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.
How To Make This Roasted Broccoli
- Start by cutting the broccoli into small bite-sized pieces and place them on a prepared baking sheet
- In a small bowl whisk together the olive oil, garlic, salt, black pepper, lemon zest, lemon 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 in the sauce
- Bake in the hot oven for 20 minutes, flipping them over half way through cooking so that they evenly brown on both sides.
(There are full instructions in the recipe card below)
Ways To Modify This Recipe
- With 5 minutes left of cooking, sprinkle grated parmesan cheese over the broccoli
- Add other vegetables to the sheet pan to cook with the broccoli. Vegetables that can be added include cauliflower, cubed sweet potatoes, quartered brussels sprouts or butternut squash.
- To use the whole head of broccoli, cut the broccoli stems into thin strips and place them on the baking sheet with the florets.
The Best 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 similar-sized pieces 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 tips is to give the florets space. Ensure they are all in a single layer with space between. 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 golden brown char on both sides.
Ways To Use Leftover Roasted Broccoli
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 or grain bowl
- Add to pizza, pasta, tacos or a quiche
How To Store Leftover Roasted Broccoli
Store leftover broccoli in an airtight container for up to 4 days in the fridge.
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!
Roasted Broccoli Recipe
- 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 bite-sized florets and arrange them evenly on a large baking tray. Ensure they all lay flat and are well spaced out.
- In a small bowl whisk together the olive oil, garlic, salt, pepper, lemon zest, lemon 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.