Simple Roasted Broccoli
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Roasted broccoli is a side dish staple! This easy side dish recipe takes less than 5 minutes prep time, and is ready in about 20 minutes. Learn how to make perfectly roasted broccoli that’s tender and crisp, plus my tips for meal prepping.
I make roasted broccoli at least once a week for an easy veggie side dish! Pair it with garlic and herb rice and basil marinated chicken for a simple and flavorful meal.
Meal Prepping Tips
- Make sure broccoli is thoroughly dry before roasting. This will help the edges get crisp.
- Use a large baking sheet. If the broccoli are too crowded, they will steam instead of get roasted. A baker’s half sheet pan, usually around 18 inches x 12 inches, is a good size. If you double the recipe, use two sheet pans.
- Flipping the broccoli isn’t necessary, the edges will still get crisp.
- Store cooked broccoli in the refrigerator for about 5 days.
- The best way to reheat is back in the oven at 350°F for a few minutes until warmed through. Reheat in the microwave if needed, but it won’t be as crisp as the oven.
- If you don’t like reheated broccoli for leftovers, prep then store seasoned uncooked broccoli in the refrigerator until you’re ready to cook. Then make half when you’re ready to eat, and save the rest for later to cook right before the next meal.
- Make ahead: Wash, cut, and season the broccoli and store in the refrigerator until you’re ready to cook!
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Ingredients & Substitutions
- Broccoli florets – Use fresh broccoli for this recipe. I like to buy the bags that are already cut into florets for easier prep. This recipe works with cauliflower too!
- This recipe was tested using Diamond Crystal kosher salt. If using a different salt, especially table salt, please salt to taste! 1 teaspoon of table salt will be much saltier than 1 teaspoon kosher salt.
- Seasonings – I use garlic powder, dried basil, and salt and pepper for this recipe, but feel free to change it up! Try onion powder, paprika, or other dried herbs or seasoning blends.
The Process
- Prep the broccoli, toss in olive oil then seasonings. Spread out evenly on a baking sheet.
- Roast at 425°F on a large baking sheet for 10-15 minutes, until fork tender and browning on the edges.
Equipment
Baker’s half sheet pans are the go to sheet pan size for roasting vegetables. If you are doubling the recipe, use two pans to spread out the veggies.
Serve it With
Roasted broccoli is a side dish that can go with just about any dinner pairing!
- Serve it with a grain like garlic and herb rice, and your favorite protein. (I recommend basil marinade chicken breasts) – both pictured below.
- Drizzle a vinaigrette over it for a little extra flavor.
- Make it fun for kids by serving it with a dipping sauce.
- Add it to a creamy chicken pasta for an extra serving of veggies.
Lauren’s Meal Planning Tips
The key to delicious meal planning is changing up the leftovers!
- Meal 1: Serve it with a main dish protein like basil marinade chicken and a grain like garlic and herb rice.
- Meal 2: Chop up the broccoli and chicken leftovers and serve it with creamy alfredo sauce over pasta.
FAQs
Oven Roasted Broccoli
Equipment
- Large mixing bowl
Ingredients
- 1 pound broccoli florets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt, *see note
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- PREP: Preheat oven to 425°F. Cover a large baking sheet with parchment paper or aluminum foil. Cut broccoli into bite size pieces.
- TOSS: Toss broccoli with olive oil, basil, garlic powder, salt, and pepper, and spread out evenly on the baking sheet.
- ROAST: Roast the broccoli for 10-15 minutes, until fork tender and browning on the edges. Flipping is not necessary.
- SERVE: Serve warm!
Notes
- This recipe was tested using Diamond Crystal kosher salt. If using a different salt, especially table salt, please salt to taste. 1 teaspoon of table salt will be much saltier than 1 teaspoon kosher salt.
- Try this recipe with cauliflower!
- Store leftovers in the refrigerator for about 5 days.
- Roasted broccoli with frozen broccoli – Using frozen broccoli won’t get as crisp, but it still works. Make the recipe as directed and do not thaw broccoli. Double cooking time.