Oven Roasted Broccoli On Repeat!
Sometimes, the simplest recipes can be the most intimidating for home cooks. How often do you have an entrée or main course planned out, but have no clue what to make as a side? Oven roasted broccoli to the rescue!
Easy to prep, quick to cook, and foolproof every single time, this simple method for roasting broccoli will leave you with a healthy, flavorful side dish the whole family will love.
Make sure to trim the broccoli florets so they’re all about the same size and thickness. That means some florets will be left whole, and some will be cut in half or in thirds. The more evenly they’re cut, the more evenly they’ll cook!
Serve roasted broccoli with everything from slow baked salmon to baked chicken teriyaki, even as a side for homemade black bean burgers or steak! Suffice it to say, when a vegetable side dish is needed, oven roasted broccoli will more than get the job done!
Ingredients For Oven Roasted Broccoli
- Olive oil
- Kosher salt
- Freshly cracked black pepper
Doesn’t require much to make quick and easy, simple roasted broccoli. Naturally Whole30, gluten-free, and overall a totally healthy side dish. Yes, please!
How To Roast Broccoli Like A Pro
There are many different ways to cook broccoli, but our favorite by far is roasting in an oven. The broccoli florets get a little charred and crispy (this is a good thing!) and become super tender (not mushy!).
Preheat an oven to 425F. Place trimmed broccoli florets on a rimmed baking sheet, then drizzle with olive oil and season with salt and pepper. Toss to combine, then make sure the broccoli is spread into an even layer.
Roast for 15 minutes, toss the florets, then cook an additional 10 minutes.
Seriously, oven baked broccoli is the best. We rarely cook broccoli any other way!
If you’re looking for a similar roasted vegetable recipe with an Italian flare (capers! golden raisins! lemon!), definitely check out our Sicilian roasted cauliflower, which is to die for.
Can You Roast Frozen Broccoli?
The problem with roasted frozen broccoli or any other vegetable is that it usually retains water, even after it’s thawed. We don’t recommend it.
If you want to give it a try, however, definitely make sure that the broccoli completely defrosts first, and that you dry it well with paper towels to remove as much excess moisture as possible. You absolutely do not want to roast frozen broccoli florets unless they are defrosted — the entire tray will end up steaming as the vegetable defrosts (and leaves a puddle of water underneath!).
Tips For The Best Roast Broccoli
- Make sure the broccoli florets are in an even layer on the baking sheet with some space in between. If they’re touching, they’re more likely to steam than roast.
- Use fresh broccoli, not frozen.
- Trim broccoli florets so that they’re evenly cut, otherwise the smaller pieces will turn to mush while the larger pieces are undercooked.
- Don’t be scared of using enough olive oil! At least 1 Tbsp olive oil (we prefer extra virgin) per cup of broccoli florets!
- Make sure the oven is set to at least 400F (higher is better) to ensure roasting instead of baking!
What’s The Difference Between Roasting and Baking?
Easy! Roasting refers to cooking in an oven at temperatures over 400F, while baking refers to cooking at temperatures under 400F. Definitely stick to roasting broccoli if you want those crispy edges and tender stems!
Oven roasted broccoli is the kind of healthy side dish that we cook weekly. Between this recipe and our roasted broccolini, there is almost always broccoli of some sort on our plates, and we’re super grateful that everyone in the family loves it!
If you make this Oven Roasted Broccoli recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
For more simple weeknight recipes, check out the following:
- Weeknight chicken milanese
- Oven roasted turkey breast
- Pan seared scallops
- Lamb burger
- Veal saltimbocca (Saltimbocca alla Romana)
Oven Roasted Broccoli
- Rimmed baking sheet
- 2 heads broccoli cut into florets (about ~5-6 cups)
- 3 Tbsp olive oil
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Preheat oven to 425F. Trim broccoli florets to ensure they're all about the same thickness. Some florets will remain whole (the smaller ones) while the larger florets may need to be cut in half or thirds.
- Place broccoli on a rimmed baking sheet. Drizzle with olive oil, salt, and pepper, then toss to thoroughly coat. Make sure broccoli is in an even layer with a little space in between the florets.
- Roast for 15 minutes, then toss the broccoli and rotate the pan. Cook an additional 10 minutes. Serve immediately.
- For best results, do not roast frozen broccoli. If you do, make sure that it has completely defrosted first, then dry with paper towels to absorb as much excess moisture as possible. Even so, nothing will roast as beautifully as fresh broccoli.