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).
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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.