Roasted Broccoli
This simple roasted broccoli is crisp at the edges, tender in the middle, and finished with lemon for a fresh lift. It is the kind of side dish that fits next to pasta, grain bowls, roast chicken, tofu, or a weeknight f.
- Total time
- 32 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 10mCook 22mAmericanSide Dishes
Roasted broccoli is one of the easiest ways to turn a plain vegetable into a side dish with real flavor. A hot oven browns the edges, which brings out a lightly sweet, nutty taste.
The key is space. If the broccoli is crowded, it steams instead of roasts. Use a large sheet pan, spread the pieces out, and let the oven do most of the work.
A little lemon at the end keeps the dish bright. Serve it right away for the crispest edges, or save leftovers for bowls, omelets, salads, and wraps.
01What you'll need
Ingredients
7 items · 4 servings
- 1 1/2 pounds broccoli crowns or florets, cut into 1 1/2-inch pieces, tender stems peeled and sliced
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt, or 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the upper third of the oven and heat to 425°F. A hot oven helps the broccoli brown before it gets too soft.
2. Prepare the broccoli
Cut the broccoli into evenly sized florets, about 1 1/2 inches wide. If the stems are tender, peel off the tough outer layer and slice the inside into thin coins. Dry the broccoli well if it was washed.
3. Season the broccoli
Put the broccoli on a large rimmed sheet pan. Drizzle with the olive oil, then sprinkle with the salt, pepper, and garlic powder. Toss with your hands or tongs until the pieces are lightly coated.
4. Spread it out
Arrange the broccoli in a single layer with a little space between pieces. Turn as many cut sides down as you can. The flat sides brown nicely against the hot pan.
5. Roast until browned
Roast for 18 to 22 minutes, turning once halfway through, until the stems are tender and the tips are browned and crisp in spots. Smaller florets may finish closer to 18 minutes; larger pieces may need the full time.
6. Add lemon
Remove the pan from the oven. Sprinkle the broccoli with lemon zest and lemon juice, then toss gently. Taste and add a small pinch of salt if needed.
7. Serve warm
Transfer to a serving dish and serve right away. Roasted broccoli is at its crispest straight from the oven, but it is also good at room temperature.
03From our kitchen
Cook's tips
- Make-ahead: Cut the broccoli up to 2 days ahead. Store it in an airtight container or bag with a paper towel to absorb extra moisture. Wait to season and roast until just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. The edges will soften, but the flavor stays good.
- Reheating: Reheat on a sheet pan at 400°F for 6 to 8 minutes, or warm in an air fryer at 375°F for 3 to 5 minutes. The microwave works, but the broccoli will be softer.
- Swaps: Use avocado oil instead of olive oil if that is what you have. Add a pinch of red pepper flakes for heat, or finish with toasted sesame seeds for crunch.
- Avoid soggy broccoli: Dry the florets well, use a large pan, and do not crowd them. If your pan is packed full, divide the broccoli between two pans.
- Using frozen broccoli: Roast it straight from frozen at 425°F. Use a preheated sheet pan if possible, and expect it to take 25 to 30 minutes. Frozen broccoli will be softer than fresh but still tasty.
Cook's note
For more browning, preheat the empty sheet pan in the oven for 5 minutes. Carefully add the seasoned broccoli to the hot pan and spread it out quickly. This is helpful if your oven runs a little cool.
04Frequently asked
Questions & answers
Why is my roasted broccoli mushy?
It was probably too wet or too crowded on the pan. Moisture creates steam, and steam makes broccoli soft. Dry the broccoli well and spread it into a single layer with space between pieces.
Can I use broccoli stems?
Yes. Peel the tough outer skin first, then slice the tender center into thin coins or sticks. The stems roast beautifully and help reduce waste.
What temperature is best for roasted broccoli?
425°F is a good choice. It is hot enough to brown the edges but not so hot that the tips burn before the stems become tender.
Can I add fresh garlic?
Yes, but fresh garlic can burn in a hot oven. Add minced garlic during the last 5 minutes of roasting, or use garlic powder from the start for a safer, milder garlic flavor.
How do I make roasted broccoli more filling?
Serve it over rice, farro, quinoa, or pasta. You can also add chickpeas to the pan for the last 12 to 15 minutes, or finish the dish with nuts, seeds, or a spoonful of hummus.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat7 g
- 9%
- Saturated Fat1 g
- 5%
- Cholesterol0 mg
- 0%
- Sodium492 mg
- 21%
- Total Carbohydrate12 g
- 4%
- Dietary Fiber5 g
- 18%
- Total Sugars3 g
- Protein5 g
- 10%
- Vitamin D0 mcg
- 0%
- Calcium82 mg
- 6%
- Iron1.3 mg
- 7%
- Potassium548 mg
- 12%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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