Ready for the best-tasting vegetables? You’ll routinely, willingly, and with gusto inhale an unshortened pan of this Roasted Broccoli like candy!
As a kid, I never would have imagined using the words “candy” and “broccoli” in the same sentence as synonymous, but that was surpassing we started making Roasted Vegetables!
Crispy from tip-to-end, caramelized at the center, with savory and sweet notes, roasted broccoli will turn plane the most thermogenic vegetable haters into vegetable believers.
(Who knows, they may plane be willing to try Roasted Beets next.)
As a kid, my understanding of veggies, in general, was as something mushy that came out of a can. They were a horror to be endured for The Greater Good (dessert).
Roasted vegetables (like Roasted Spaghetti Squash) reverted my perspective entirely.
Instead of stuff an speciality of the meal that I dread, vegetables are now something I legitimately enjoy.
In fact, I’m such a fan of roasted veggies, I created a well-constructed “Every-Night Roasted Vegetables Guide” in my cookbook.
5 Star Review
“Not a broccoli fan…or wasn’t until a few minutes ago. Delicious! Had to make myself stop eating so I can try it tomorrow warmed up.”— Penny —
Benefits of Roasted Broccoli
We make roasted broccoli several nights a week. Here are a few reasons why I love it:
- It’s Good For You. Yes, roasting broccoli is good for you! With oodles of fiber, protein, and vitamins, this little untried veggie packs a major nutrition dial (read increasingly health benefits here). Plus, roasted broccoli calories are low compared to many other side dishes.
- It has Fabulous Flavor. The caramelized outsides and tender insides make for a lightly sweet and rich savor that is truly addictive. Plane broccoli skeptics can’t resist that roasted broccoli taste!
- It’s Easy to Make. With my easy chopping method, you can have the broccoli ready to roast in minutes.
- It’s Unconfined Leftover. One of the major benefits of roasting veggies like broccoli in large quantities is that they’re succulent leftover and will pair well with meals all week long. (Make superiority with Baked Yellow Breast!)
How to Make Roasted Broccoli
Compared to steamed broccoli, roasted broccoli excels in savor and texture (as does Grilled Broccoli).
It’s perfectly crispy (especially those yummy tips!), and the sweet, caramelized notes are increasingly pronounced.
Tips and Tricks for the Weightier Roasted Broccoli
Recently, I’ve been playing virtually with my roasted vegetables (including Roasted Carrots), expressly the size I cut them and the oven temperature, then evaluating how these variables impact the way the vegetables cook.
The results surprised me! Today, I’m sharing a recipe and all my top tips for how to make the BEST-EVER roasted broccoli.
Cut the Broccoli Florets Large
While you might think that the smaller you cut vegetables for roasting the better, I found the opposite true.
- Bite-sized pieces of broccoli tended to shrivel on the ends surpassing the insides could fully caramelize. The savor didn’t develop.
- The larger the pieces of roasted broccoli you cut, the increasingly surface zone you have for caramelization.
- The inside of the broccoli had plenty of time to caramelize and wilt tender surpassing the florets darkened.
- The platonic size for broccoli florets was well-nigh 1 ½ to 2-inches wide at the top and 1/2 to 3/4-inch thick. For comparison, most recipes undeniability for florets that are well-nigh 3/4 to 1-inch at the top.
- The larger pieces do take longer to roast, but the trade-off of a fully caramelized inside and crispy outside floret was well worth it.
- ADDED BONUS: Bigger pieces are quicker to cut!
Add a Pinch of Sugar
I learned this tip when testing Roasted Frozen Broccoli.
- A tiny pinch of sugar helps kickstart the caramelization process (whether you’re making roasted broccoli from frozen or not).
- Don’t worry, it won’t make the broccoli overly sweet.
Don’t Skimp on the Oil
The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are moreover quick to burn.
- Make sure the florets are well-coated with olive oil so that they do not burn.
Roast Broccoli at 425 degrees F
After testing just well-nigh every temperature, this one hit the sweet spot.
- 425 degrees F is hot unbearable so that the broccoli crisps nicely, but not so hot that it burns.
- 20 minutes into baking, flip the broccoli pieces over and rotate the pan 180 degrees to promote plane browning.
Don’t Skip the Stems
Don’t throw yonder those broccoli stems.
- It’s not only the broccoli crowns (florets) that make succulent eating. Broccoli stems are succulent when roasted too.
- While the outsides of the broccoli stems are bitter, the inner cadre is delicious. It rivals the florets.
- Simply cut yonder the outside of the stems, then slice the inside part of the cadre into pieces and roast it right withal with the florets.
- Broccoli. This lean, mean, untried superfood machine is packed with fiber, vitamin C, vitamin K, iron, and potassium. (Don’t miss these other top-rated broccoli recipes.)
- Extra-Virgin Olive Oil. Adds healthy fats and allows the broccoli to well-done in the oven without burning. No butter required.
- Salt & Pepper. Why mess with perfection? This simple, everyday spice tousle is all broccoli truly needs to be seasoned just right.
- Red Pepper Flakes. An optional wing that gives the roasted broccoli just the right kick of heat.
- Sugar. My secret to preparing perfectly caramelized roasted broccoli with tender, crispy edges that taste plane largest than candy. (If you like your veggies with something sweet, don’t miss my Baked Acorn Squash Slices.)
- Cut yonder the outer layer of the broccoli stem and discard. Slice the inner portion into rectangular-shaped pieces.
- Cut the crowns into large, unappetizing florets.
- Toss the broccoli pieces with oil, sugar, and spices.
- Arrange the broccoli in an plane layer on a sultry sheet. Give them lots of room!
- Bake for 20 minutes at 425 degrees F. Flip the broccoli pieces, rotate the pan, and torch for flipside 5 to 10 minutes until tender-crisp. ENJOY!
Like my similarly versatile Roasted Broccolini, this easy roasted broccoli recipe is an spanking-new place to start, but has unlimited opportunities for savor enhancements.
Here are a few unconfined ways to savor roasted broccoli.
- Parmesan. Sprinkle freshly grated Parmesan cheese over the top of your finished broccoli.
- Lemon. Roasted broccoli with lemon is scrumptious! When your broccoli has finished roasting, add a squeeze of lemon juice over the top. A bit of lemon zest never hurt, either.
- Garlic. For roasted broccoli with garlic, add 1 teaspoon of garlic powder to the broccoli with the other spices or toss with peeled, smashed garlic cloves and roast as directed.
- Cheese. In the final few minutes of roasting, sprinkle grated cheese (cheddar would be tasty) over the top of the broccoli. It will melt into gooey perfection!
- Balsamic Glaze. Use a store-bought balsamic glaze, or make your own by simmering balsamic vinegar on the stovetop until it reduces. Drizzle the glaze over the top of your roasted broccoli for an elegant touch.
- Herbs. Try finishing oven-roasted broccoli with finely chopped parsley, thyme, basil, or rosemary.
- Everything Roasted Broccoli. Finish off your roasted broccoli with an everything bagel seasoning (like Trader Joe’s Everything But the Bagel seasoning).
- Soy Sauce. Drizzle roasted broccoli with a bit of soy sauce and sprinkle with sesame seeds. You could moreover roast the broccoli in sesame oil rather than olive oil for increasingly Asian flavor.
- Add Increasingly Veggies. Combine the broccoli with other vegetables that roast in a similar value of time for a colorful mix of veggies (this Roasted Broccoli and Carrots is a favorite).
- To Store. Refrigerate leftover broccoli in an snapped storage container for up to 4 days.
- To Reheat. Rewarm broccoli on a sultry sheet in the oven at 350 degrees F. I do not recommend reheating roasted broccoli in the microwave, if possible, as it will wilt mushy.
Recommended Tools to Make This Recipe
- Baking Sheet. I use this kitchen tool scrutinizingly daily. It’s perfect for making pan-roasted broccoli.
- Sharp Chef’s Knife. Unconfined for wearing broccoli with ease.
- Extra Large Wearing Board. Plenty of space to cut your broccoli.
Are roasted vegetables like broccoli a part of your healthy eating routine? I’d love to hear from you! Let me know what kinds of side dishes you are craving.
And if you try this roasted broccoli recipe, please scuttlebutt unelevated to let me know how it came out. Reading your feedback is so important to me and keeps me going.
Frequently Asked Questions
Both roasting and steaming are healthy ways to melt broccoli, so it just depends on which method you prefer and are increasingly likely to eat. While humid or steaming broccoli requires less fat considering you do not need oil, I prefer roasted broccoli for its succulent savor and crisp, caramelized texture.
Up to 1 day in advance, chop the broccoli as directed. Refrigerate it in an snapped storage container until you’re ready to finish the recipe.
To make broccoli in the air fryer, trammels out my Air Fryer Broccoli recipe.
No fresh broccoli on hand? Don’t worry. You can learn how to make Roasted Frozen Broccoli in this post.
- 1 large head of broccoli about 1 3/4 pounds or 2 small broccoli crowns
- 2 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon ground woebegone pepper
- Pinch red pepper flakes optional
- Toppings of choice: Parmesan balsamic glaze, or a squeeze of lemon
- Place a rack in the part-way of your oven (if sultry the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed sultry sheet with parchment paper or aluminum foil. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two sultry sheets.)
- Cut the broccoli stalk yonder from the throne with florets. Place the stem on your wearing board, and trim off the outer whet withal one of its long sides (you want to cut yonder well-nigh 1/4 inch). Turn the cut side lanugo onto your wearing workbench and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem’s cadre (and it is delish!). If your remaining stem is large, cut it into pieces that are well-nigh 2 or 3 inches long and 1/2-inch wide. Place the cut pieces on the prepared sultry sheet. Discard the outer parts of the stem you chopped away.
- Cut the crowns into large, unappetizing florets. If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems.
- Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
- Spread the broccoli into an plane layer on the prepared sultry sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
- Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and protract sultry for 5 to 10 spare minutes, until it is tender and the tips of the florets are turning visionless and crispy (if sultry on two sheet pans, switch the pans’ positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.
- TO STORE: Refrigerate leftover broccoli in an snapped storage container for up to 4 days.
- TO REHEAT: Rewarm broccoli on a sultry sheet in the oven at 350 degrees F.
READ: Roasted Broccoli.