Oven roasted broccoli is an easy and delicious side dish made with only 3 ingredients. Tossed with oil, salt and pepper, these baked broccoli florets come out golden and crisp tender every time!

Crispy oven roasted broccoli is one of my family’s favorite vegetables. My kids will reach for the broccoli on their plate first before everything else. Sometimes we nibble straight off the roasting pan and finish the entire batch before it makes its way to the table.

Not only is my recipe of roasting broccoli easy and delicious, it is a fail-proof method. Whether you like simple flavors or a little extra zing, I provide variations to suit your taste preferences. This roasted broccoli recipe can be served with many cuisines as a perfect & easy side dish.

Roasted Broccoli Ingredients

Broccoli: Fresh is the best option for this recipe. You can use whole head of broccoli or packaged precut versions.
Oil: Olive oil or avocado oil.
Seasoning: Salt and pepper.

How to Roast Broccoli?

You’ll need a baking tray and parchment paper.

Prep: Preheat oven to 400 F. Line baking tray with parchment paper.
Cut Broccoli into bite size pieces, making sure they are all similar in size.
Season: Drizzle with oil, salt and pepper. Massage and toss the seasoning for even distribution of flavor. Don’t overcrowd broccoli.
Cook: Roast broccoli florets until tender crisp for 18-22 mins. The edges should be golden, not black.

Success Tips for Crispy Roasted Broccoli

Though this recipe is easy and simple, there are a few things to consider to ensure you have the most crispy and tender baked broccoli.

Dry your veggies after washing. It can be tempting to throw everything into a pan right after washing, but that moisture will not crisp up your broccoli. Water may cause your broccoli to steam instead of becoming crispy and golden. Excess water leftover on your broccoli can also water down the flavors and cause excess splatter in your oven when cooked with oil.
Cut broccoli into bite size pieces. Make sure all your broccoli florets are similar in size for even cooking. You don’t want the little pieces to burn and turn bitter, while the bigger pieces are still crisping up.
Avoid crowding. It’s important to give your broccoli some space. Spread your broccoli in an even single layer, with a little space between each one. Over crowding the pan can cause your veggies to steam instead of roast. If you want to double the recipe or have more broccoli on hand, use 2 roasting trays.
Season well. Salt your broccoli generously before roasting. Measure with your heart! If that’s not enough, simply add more salt in the end before serving.
Use the stalk! If you are using a head of broccoli, don’t throw away the stalk. Cut it up into the same size pieces as the broccoli and roast it together.
Don’t burn. Cook at 400 F. High roasting temps can produce the best flavors and also the worst! Burnt broccoli will turn black, bitter and rancid. Every oven is different, some run hot and some run cooler. I use 400 F as a standard for MOST ovens. If your oven runs colder, then you may want to roast at 425F.

Flavor Variations for Oven-Baked Broccoli

This recipe is delicious on its own and also serves as a great base for other flavor combinations. Broccoli can be dressed up with different seasoning to fit any cuisine. Here are some ideas…

Squeeze of lemon juice and red pepper flakes
Add minced garlic and parmesan in the last 5 minutes of roasting
Drizzle with a balsamic glaze
Top with sesame seeds or furikake for an asian spin
Season with fresh herbs like parsley, thyme, basil, rosemarry, etc.
Season with dried herbs before baking such as Italian seasoning, herbs de Provence, onion powder, lemon pepper seasoning, ranch seasoning

Storage:

Store in airtight container in fridge for up to 3 days.

Reheat in microwave or on stovetop. Reheated broccoli will no longer be crispy.

I do not recommend freezing roasted broccoli. It may become soggy and bland.