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My Oven-Roasted Broccoli is So Good!
I’ve been making roasted broccoli for as long as I can remember. If I’m looking for a side for dinner, a vegetable to meal prep, or something green to eat, it’s going to be oven-roasted broccoli 9 out of 10 times!
If I had to describe this broccoli in three words they’d be crispy, tender, and caramelized. I always thought the phrase, “tender-crisp” was a little odd, but it works really well here. After being tossed with spices and a little oil, the broccoli is roasted until it’s the kind of vegetable I can’t help myself from eating straight off of the baking sheet on its own or dipped in ranch.
Ingredients You’ll Need
- Broccoli: Remove the stems and cut the broccoli into florets. You can use the same recipe with cauliflower!
- Olive oil: Try avocado or vegetable oil if that’s what you have.
- Garlic powder and paprika: Pretty much any other spices would work for this recipe—just keep the total amount (excluding salt and pepper) to about 1 teaspoon total.
- Lemon zest and juice: Zest the lemon before juicing it! You can use a lime instead.
Popular Additions
- Make it cheesy. Add grated parmesan or cheddar to the cooked broccoli, then put it back in the oven until the cheese melts.
- Top the broccoli with crispy breadcrumbs. Brown panko breadcrumbs in a skillet with olive oil, then season with salt.
- Toss the roasted broccoli with a sauce. I think pesto would be great!
How to Make Oven Roasted Broccoli
My Best Roasted Broccoli Tips
- Use parchment paper. Lining the baking sheet with parchment paper will prevent the broccoli from sticking to it and will make cleanup easier!
- Don’t crowd the broccoli. You want to spread it in a single layer (with about ½ inch of space between each piece) on the baking sheet so it browns and doesn’t steam.
- Make sure to flip the broccoli halfway through. This is so both sides cook evenly!
- Start with dry broccoli. If the broccoli has any moisture on it, it will prevent it from getting crispy! I recommend patting it dry with a paper towel.
What to Serve
Recipe Help & Common Questions
Kept in an airtight container in the fridge, the broccoli will last 3-4 days. I recommend reheating it in the microwave for a couple of minutes!
You can, but it won’t get as crispy or browned as fresh broccoli.
If it’s not crispy, it could just need more time in the oven, or there might have been too much moisture on the broccoli. If you wash it make sure to pat it dry. You can always turn the broiler on for a few minutes to crisp them up.
More Roasted Vegetable Recipes:
- Roasted Green Beans
- Smashed Brussel Sprouts
- Roasted Cauliflower Steaks
- Roasted Broccolini
- Oven Roasted Carrots
- Roasted Delicata Squash
- Oven Roasted Brussels Sprouts
- Whole Roasted Cauliflower
- Cinnamon Roasted Butternut Squash
- Roasted Cabbage
If you try this feel good Roasted Broccoli recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Roasted Broccoli
Ingredients
- 1 head broccoli cut into florets
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lemon zested and juiced
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the broccoli with olive oil, garlic, paprika, salt, pepper, and lemon zest.
- Spread the broccoli in a single layer on a baking sheet and roast, flipping halfway through, until the broccoli is tender and slightly charred at the edges, 15-20 minutes.
- Transfer the roasted broccoli to a serving platter and add the lemon juice on top.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
