Roasted Broccoli

Roasting broccoli is a hassle-free way to prepare broccoli, if you've got some extra time in the rest of your meal. Tossing it with some flavorful oil, herbs, and spices makes it even better.

Roasted broccoli with lentil marinara

You Will Need

Optional Additions


Preheat the oven to 425°. Rinse broccoli well, then carefully remove the florets from the stalk. Chop the florets into even-sized pieces. Coat lightly with oil and seasoning, tossing to ensure even coating. Arrange in single layer on baking sheet. Bake for 20 minutes or until tender and just browning. Let cool and serve.


Ingredients for roasted broccoli

Roasting broccoli can be done with just some salt and pepper, or you can add some herbs. I used an Italian seasoning medley, but just some thyme and oregano will work fine.

Broccoli stalks with some of the florets removed

Rinse the broccoli well. Then, turn the broccoli over and begin cutting the florets from the stalk. You can get some of the stems as well, but avoid the main stalk, as it will be woody.

Broccoli stalks with all florets removed

Once all the florets are removed, chop them up into approximately even-sized pieces. This will ensure even cooking.

Broccoli florets in a bowl

Putting the florets in a bowl will make it easier to coat them in oil, herbs, and spices.

Broccoli in bowl with oil and herbs

Add the oil and any herbs and spices you want and mix well.

Uncooked broccoli spread on baking sheet

Spread the broccoli on a baking sheet in a single layer, and then toss it in the oven.

Finished roasted broccoli on baking sheet

After about 20 minutes, the broccoli should be tender and just starting to brown. Once it's done, remove from the heat, let cool a bit, and serve.

Close up of finished roasted broccoli on baking sheet

Serve With

I'll serve broccoli with any kind of pasta dish, but it also goes well with roasted chicken like these honey sriracha drumsticks and Chinese recipes like sweet-and-sour chicken or dragon noodles.

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