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I’m a firm believer that the best way to enjoy broccoli is to serve it roasted. If you’re not applauding right now, it might be because you haven’t tried my roasted broccoli recipe yet. Let me show you how the right seasonings and a few simple tips can turn this basic side dish into a standout addition to your meal.

A bowl filled with roasted broccoli florets, some with charred edges, on a white surface highlights the rich flavor and crisp texture of perfectly roasted broccoli. — This is the roasted broccoli I make for my family every few weeks. It’s a basic recipe that you’ll make from heart after the first time. Plus, I have lots of seasoning ideas in the recipe card for when you want to switch up the flavors! 🥦

This roasted broccoli recipe is a staple side dish recipe that you’ll want to keep in your back pocket for easy mealtimes. With only four ingredients, this is a recipe I make when I need a quick veggie side dish.

My favorite part of roasted broccoli is the crispy tops. Their flavor is slightly nutty, a touch bitter, and wonderfully crisp, and they contrast perfectly with the soft broccoli stems.

To turn this roasted broccoli into a complete meal, I’ll make some Greek lemon potatoes (put them in the oven before you prep the broccoli) or a pot of basmati rice. Then I’ll make an easy main like my 8-minute baked salmon, thin pork chops, or even some honey garlic chicken, and dinner is ready.

A bowl filled with raw broccoli florets, lightly seasoned with spices and ready to go into the oven to be roasted. — Step 1: I like to season the broccoli florets in a bowl. **Why ⇢** I find it easier to mix the oil and seasonings into the florets in a bowl (rather than on a baking sheet) so all the flavor is well distributed.

spears of roasted broccoli — Step 2: Roast the broccoli until it’s mostly tender, and the florets have turned crispy.

Tip ⇢ Avoid overcrowding your pan; if the broccoli is too close together, it will steam instead of crisping up. Make sure there is space between the florets, or use an additional pan if needed.

Is roasted broccoli bitter?

It can be! I like bitter flavors, so it’s not a problem for me. But I know that not everyone does. If you don’t like bitter, you have two options.

Roast the broccoli lightly. About 20 minutes should do the trick to soften it, but keep away the bitter flavors. Remember that the broccoli florets will not be crispy; they will be soft.
Lightly steam the broccoli for two minutes first, as in my parmesan crusted broccoli recipe. This step eliminates the bitter flavor of roasted broccoli.

How to store oven-roasted broccoli

Store: Let your roasted broccoli cool to room temperature before you store it. This way, it won’t release steam and create condensation in the container that will make it soggy. Then, transfer it to an airtight container and pop it in the fridge for 3-4 days.

Reheat: I like to reheat this broccoli in the oven or a skillet, but a microwave works, too. You can also add it cold on top of a salad!

Simple Roasted Broccoli Recipe (only 4 ingredients!)

Prep: 5

Cook: 30

Total: 35

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Roasted broccoli is the best broccoli ever. It’s a super easy to make side dish recipe that goes well with so many meals. This basic, oven roasted broccoli is tender in the middle and has lots of incredible crispy bits. It’s irresistible!

Ingredients

▢ 1 ½ lb broccoli (cut into bite-sized pieces)
▢ 2 tablespoons olive oil
▢ ¼ teaspoon EACH: salt and pepper

Variations to try

▢ ½ teaspoon Italian seasoning + ⅛ teaspoon chili flakes
▢ 2 tablespoons pesto
▢ ¼ cup parmesan cheese + zest from 1 lemon
▢ ½ teaspoon garlic powder + a pinch of cayenne
▢ 1 teaspoon sesame oil + 1 teaspoon grated ginger (+ a squeeze of lime juice once the broccoli is cooked)

Instructions

Preheat your oven to 425 degrees Fahrenheit. Place the broccoli in a bowl and add the olive oil, salt, pepper, and, if using, any of the optional seasonings.
1 ½ lb broccoli, 2 tablespoons olive oil, ¼ teaspoon EACH: salt and pepper
Toss the broccoli so that it is well coated in the oil. I find it's easiest to use my hands and work the oil into the broccoli florets. Transfer the broccoli to a large baking sheet. (See notes.)
Roast the broccoli for 20 minutes. Turn the broccoli pieces over on the baking sheet then continue to roast for another 10 minutes, or until the broccoli is well browned and crispy at the ends.

Notes

Sheet pan size: Use a baking sheet that is at least 18″x 13″. If yours is smaller, divide the broccoli between two baking sheets.

Keep the stalk: Don’t put the stalk in the compost! Slice it and roast along with the florets. You can also use it to make broccoli rice with the pulse mode on your blender or for soups.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 120kcal (6%), Carbohydrates: 11g (4%), Protein: 5g (10%), Fat: 8g (12%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 202mg (9%), Potassium: 538mg (15%), Fiber: 4g (17%), Sugar: 3g (3%), Vitamin A: 1060IU (21%), Vitamin C: 152mg (184%), Calcium: 80mg (8%), Iron: 1mg (6%)

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.