If you’re not a fan of broccoli, it might just be because you haven’t tried it roasted yet. Roasted broccoli is my go-to side dish for any dinner because it’s A) easy and B) insanely delicious. Like, so delicious that I could eat an entire pound by myself. And while I’ve had a tutorial about how to roast frozen broccoli for years, I realized, after getting a million questions about how I made the broccoli in my Comeback Sauce recipe photos, that I did not have a tutorial about how to roast fresh broccoli. The techniques are similar, but the results are very different. So let’s go!
Pictured with Comeback Sauce.
Can I Use Frozen Broccoli?
Yes, you can roast frozen broccoli, although it does turn out differently. For full instructions, please see my recipe for Oven Roasted Frozen Broccoli.
How to Get Crispy Roasted Broccoli
One of my favorite parts about oven roasted broccoli are the crispy edges. Here are some tips for getting the best crispy browned edges on your broccoli:
- Make sure the broccoli is well coated in oil.
- Space the broccoli out on the baking sheet. It should not be crowded, which can trap steam and prevent browning and crisping.
- Avoid very large florets. The larger the florets the longer they will take to roast, and the less surface area is available for browning.
- Roast directly on your sheet pan (no parchment lining) for even more browning.
How to Season Roasted Broccoli
The second thing I love about roasted broccoli are all the different ways you can season it. The sky is the limit here, which means I can eat it every day without ever feeling like I’m eating the same thing! Here are some of my favorite seasonings to add to roasted broccoli:
- Steak seasoning
- Curry powder
- Seasoning salt (like Lawry’s)
- Everything bagel seasoning
- Parmesan cheese
- Lemon juice and zest (sprinkle on after roasting)
- Simple salt & pepper! (especially when planning to dip the broccoli in a flavorful sauce)
Perfect Oven Roasted Broccoli
- 2 lbs. broccoli ($2.98)
- 2 Tbsp olive oil ($0.32)
- 1/4 tsp salt* ($0.02)
- 1/4 tsp pepper* ($0.02)
- Preheat the oven to 400ºF. Wash and chop the broccoli into bite-sized florets.
- Spread the florets out over a large baking sheet lined with parchment paper (you can skip the parchment if you want extra browning). Drizzle the olive oil over top, then sprinkle with salt and pepper. Toss the broccoli until it is fully and evenly coated in oil.
- Roast the broccoli for 20-25 minutes, or until it has achieved the level of browning you desire, stirring once after about 15 mintues of roasting. Total roasting time may vary depending on the size of your florets and the type of baking sheet used (darker surfaces brown faster).
See how we calculate recipe costs here.
Roasted broccoli is also incredibly delicious when drizzled with Hollandaise Sauce!
How to Make Roasted Broccoli – Step by Step Photos
Preheat the oven to 400ºF. Wash and chop 2 lbs. broccoli into bite-sized florets.
Spread the florets out onto a large baking sheet lined with parchment (or no parchment for extra browning). Drizzle 2 Tbsp olive oil over the broccoli, then add ¼ tsp each of salt and pepper. Toss the broccoli until it is evenly coated in oil.
Roast the broccoli in the preheated oven for 20-25 minutes, or until it has achieved your desired level of browning, stirring once after about 15 minutes. Roasting time will vary based on the size of the broccoli florets and the type of sheet pan used.
Enjoy your perfect oven roasted broccoli as a side with dinner or just as a snack with some good sauce for dipping! I suggest Comeback Sauce, Honey Mustard Sauce, or Ranch Dressing.
Crispy and delicious, with the perfect amount of caramelization. Roasting really does bring out broccoli’s natural sweetness – it didn’t need anything but salt & pepper.
Thanks for the recipe. Can’t wait to try it out. How do you make this with frozen broccoli?
Thaw the broccoli and dry it out, then roast. XOXO -Monti
I made this on the Traeger using frozen broccoli for the first time and just used the frozen florets coated in oil and spices. It still worked just fine, but I found it was more steamed than roasted. I supposed I could have smoked it longer, but honestly it was still really good and I’ll make it like that again. It was also much cheaper than using fresh broccoli.
Lucky you to be able to buy 2# of broccoli for $2.98. We pay that per POUND, unfortunately. Too bad because I really, really ❤ the stuff, almost as much as I love brussels sprouts ($3.49/# on sale). Getting to the point you can’t afford to eat fresh veggies, and don’t let me get started on the price of meat!
Looks like a great recipe though. I’ll file it away for a special occasion dish.
Thanks, from Alberta, Canada 🇨🇦
Tastes amazing with sirracha mayo! Had this with some breaded fish filets and mac and cheese.
Is that newspaper under the broccoli or some other special paper?
It’s deli paper made for use with food, it is just made to look like newsprint. :)
I made this tonight and it turned out perfect! I did it as per the recipe and it was so good. I had it with comeback sauce, highly recommend.
I also sprinkle on some Parmesan Cheese for the last few minutes. The cheese gets crispy too.. Makes it even more tasty!
Oh my gosh. This recipe with the mesquite seasoning was soooooooooo good!!! Can’t wait to make this again!!!!
I never liked the flavor of broccoli roasted in the oven, but I am a recent convert after trying it with smoked paprika. So amazing! If you haven’t tried it yet, you have to soon!
Can I ask did you sprinkle the paprika over the broccoli and bake
I will be trying this as I’m not a fan of broccoli, especially the florets. Will let you know how it goes…..