How to Make Oven Roasted Broccoli

Co-authored by Jessica Gibson

Last Updated: March 30, 2020

Roasting broccoli is one of the best ways to bring out its natural flavors. To make a batch of simply seasoned broccoli, toss florets with olive oil and salt. Roast the broccoli until it's tender and slightly caramelized. If you'd like a stronger flavor, add minced garlic and combine the roasted broccoli with toasted panko breadcrumbs. You can also mix roasted broccoli into lemon juice, shallots, and Parmesan for a bright and rich taste.

Ingredients

Basic Broccoli

1 pound (450 g) broccoli florets
2 tablespoons (30 ml) olive oil
1/2 teaspoon (2.5 g) salt

Makes 4 to 6 servings

Garlic and Breadcrumb Broccoli

1 pound (450 g) broccoli florets
2 tablespoons (30 ml) olive oil
2 cloves garlic, minced
1/2 teaspoon (2.5 g) kosher salt
1/4 teaspoon (0.5 g) freshly ground black pepper
1/3 cup (30 g) panko bread crumbs
1/4 cup (25 g) finely grated Parmesan or sharp Cheddar

Makes 4 servings

Lemon and Parmesan Broccoli

1 ¹⁄₂ pounds (680 g) broccoli florets
1/4 cup (60 ml) extra-virgin olive oil, divided
Kosher salt and freshly ground pepper to taste
2 teaspoons (9.9 ml) lemon juice
1 teaspoon (3 g) minced shallot
2 tablespoons (10 g) freshly grated Parmigiano-Reggiano cheese

Makes 4 servings

Method 1

Method 1 of 3:
Roasting Basic Broccoli

1
Preheat the oven to 425 °F (218 °C). Move the rack in the oven so it's in the center.^{[1]
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2
Season the broccoli with olive oil and salt. Place 1 pound (450 g) of broccoli florets in a bowl and drizzle 2 tablespoons (30 ml) of olive oil over the florets. Sprinkle 1/2 teaspoon (2.5 g) of salt over the florets and use your hands or tongs to toss them until they're evenly coated.^{[2]
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3
Spread the broccoli on a sheet. Open the the oven door and place the baking sheet in the center of the oven. Close the oven door.^{[3]
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4
Roast the broccoli for 10 minutes. Spoon the seasoned broccoli on a rimmed baking sheet. Ensure that the florets are evenly spaced so they cook evenly. Roast the broccoli in the preheated oven for 10 minutes.^{[4]
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5
Remove and stir the broccoli. Wear oven mitts to remove the baking sheet from the oven. Use a flat spatula to stir the broccoli and return the sheet to the oven.^{[5]
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6
Roast the broccoli for 10 to 15 more minutes. Cook the broccoli until it's tender and slightly crispy on the edges. This should take another 10 to 15 minutes.^{[6]
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- You can insert a fork or knife into a floret to see if it's done. If it's tender, the fork or knife should slide right out.
7
Serve the basic roasted broccoli. Turn off the oven and transfer the roasted broccoli to a serving dish. Add more salt and pepper according to your taste and serve the broccoli immediately.^{[7]
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- Store leftover roasted broccoli in an airtight container. Refrigerate it for 3 to 5 days.

Method 2

Method 2 of 3:
Roasting Garlic and Breadcrumb Broccoli

1
Preheat the oven to 425 °F (218 °C) and toast the panko for 2 minutes. Get out a 9 inches (23 cm) by 13 inches (33 cm) pan and spread 1/3 cup (30 g) of panko bread crumbs in it. Once the oven is hot, put the pan in and toast the breadcrumbs for 2 minutes.^{[8]
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2
Season the broccoli with olive oil, garlic, salt, and pepper. Put 1 pound (450 g) of broccoli florets into a bowl and pour 2 tablespoons (30 ml) of olive oil over them. Stir in 2 cloves of minced garlic, 1/2 teaspoon (2.5 g) of kosher salt, and 1/4 teaspoon (0.5 g) of freshly ground black pepper.^{[9]
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3
Stir in the toasted panko. Wear oven mitts to hold the sheet of toasted panko. Transfer the breadcrumbs into the bowl with the seasoned broccoli and stir to combine them.^{[10]
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4
Transfer the broccoli to the pan. Spread the broccoli evenly in the same pan you used to toast the panko.^{[11]
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5
Roast the broccoli for 8 to 10 minutes. The broccoli should become tender and slightly crunchy around the edges. If the florets are still too firm, cook them for another 2 to 5 minutes.^{[12]
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6
Stir in the Parmesan and serve the broccoli. Wear oven mitts to remove the broccoli from the oven. Scatter 1/4 cup (25 g) of finely grated Parmesan or sharp Cheddar over the roasted broccoli and stir it gently before serving.^{[13]
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- Refrigerate leftover broccoli in an airtight container for 3 to 5 days.

Method 3

Method 3 of 3:
Making Lemon and Parmesan Broccoli

1
Preheat the oven to 400 °F (204 °C) and mix the broccoli with oil, salt, and pepper. Put 1 ¹⁄₂ pounds (680 g) of broccoli florets on a large rimmed baking sheet. Drizzle 2 tablespoons (30 ml) of the extra-virgin olive oil over the broccoli and sprinkle salt and pepper to taste. Use your hands or tongs to toss the broccoli with the seasonings.^{[14]
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2
Spread the broccoli on the sheet. Ensure that the broccoli florets are in a single layer with a little space in between them. Air should be able to move between the florets so they caramelize on the edges.^{[15]
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3
Roast the broccoli for 15 minutes. Open the oven door and put the baking sheet in the preheated oven. Cook the broccoli for 15 minutes so it starts to soften.^{[16]
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4
Stir the broccoli. Wear oven mitts to remove the baking sheet from the oven. Stir the broccoli with a flat spatula and put the sheet back in the oven. Stirring will ensure that the broccoli cooks evenly.^{[17]
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5
Roast the broccoli for 15 more minutes. Cook the broccoli until it's golden brown and tender when you poke it with a fork.^{[18]
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- If the broccoli is too firm for your liking, roast it for 3 to 5 more minutes and check it again.
6
Whisk the lemon juice, remaining olive oil, shallot, salt, and pepper. Pour 2 teaspoons (9.9 ml) of lemon juice into a small bowl. Add 1 teaspoon (3 g) of minced shallot and the remaining 2 tablespoons (30 ml) of extra-virgin olive oil. Sprinkle salt and pepper to taste and whisk the mixture until it's combined.^{[19]
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7
Place the roasted broccoli in a bowl. Remove the sheet of roasted broccoli from the oven and transfer the florets to a large bowl.^{[20]
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8
Toss the roasted broccoli with the seasoning mixture. Pour the lemon seasoning over the florets in the bowl. Use a large spoon to stir the broccoli until it's coated.^{[21]
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9
Stir in the Parmesan and serve the broccoli. Add 2 tablespoons (10 g) of freshly grated Parmigiano-Reggiano cheese and stir the broccoli to combine it. Serve the broccoli immediately.^{[22]
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- Put the leftovers in an airtight container and refrigerate it for 3 to 5 days.