Oven Roasted Broccoli
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This simple side dish will turn your broccoli-hater into a broccoli-lover! Our 3 ingredients Oven Roasted Broccoli is DELISH!
Friends, take me seriously when I tell you that cooking broccoli this way will convert your family into broccoli eaters. Want proof?
- My husband who has turned his nose up at broccoli his entire life now scoops a generous portion of this onto his plate.
- My two-year-old repeated the phrase, “Mo brockwy” at least five times when we served this at dinner for the first time.
- When we went to a tailgate a few days later, the same two-year-old passed up the chips and other junk food for a handful of raw broccoli (thinking it would taste the way I made it.) She wasn’t too happy when she took a bite to find out it didn’t have the flavor of the oven-roasted goodness.
I don’t think I’ll ever go back to steaming broccoli. We are oven roasted converts.
A Short Video on How to Make Oven Roasted Broccoli
The Three Simple Ingredients in Oven Roasted Broccoli
This side dish is incredibly easy. To be honest, I don’t even measure the ingredients any more. Once you get the feel for it, you will be able to make it intuitively as well. The ingredients you’ll need are:
- Broccoli – using fresh is far better than roasting it from frozen. BUT from frozen will work in a pinch.
- Olive oil – another great option is avocado oil.
- Sea salt – I have for sure used table salt, kosher salt, and even garlic salt and they all work.
How to Prep the Broccoli
- Cut the florets off of your broccoli heads in evenly bite-sized pieces and put them all in a ziplock bag.
- Add 3 tablespoons olive oil and a pinch of sea salt to the broccoli. Seal the bag and shake it up until broccoli is coated with oil. If needed, add another 1 tablespoon of oil.
Roasted Broccoli Prep Tip
If you don’t want to use a plastic bag for this step, add all the ingredients to a bowl and stir until the broccoli is coated.
How Long Do I Roast the Broccoli?
This really depends how crispy you want your broccoli to be. Anywhere from 13-18 minutes will have it done. I like mine pretty charred so I error on the longer side.
If it’s not browning up like you want it to, you can always broil it for a minute or two at the end!
How to Store and Reheat Roasted Broccoli
Like most leftovers, you’ll want to store your roasted broccoli in an airtight container for 3-4 days.
To reheat, I highly recommend using a toaster oven or your oven. If not, the reheated broccoli will be pretty soggy and sad.
What to Serve with Roasted Broccoli
Roasted broccoli would be a great side dish for SO many meals. Here are a few ideas:
- Any grilling recipe or our Pan-Seared Steak
- Beefy Baked Ravioli
- Slow Cooker French Dip Grilled Cheese
- Pork Tenderloin
More Roasted Vegetable Recipes
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Oven Roasted Broccoli
Oven roasted broccoli is the perfect side dish for your next meal. It is perfectly crispy, does not get soft, and has fantastic flavor because of the olive oil and sea salt.
Ingredients
- 2 heads of broccoli, cut up into florets
- 3–4 tablespoons olive oil (just enough to coat the pieces)
- Sea salt, to taste (start with a healthy pinch and add more after roasting)
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Instructions
- Preheat the oven to 450°F.
- Cut the florets off of your broccoli heads in evenly bite-sized pieces and put them all in a ziplock bag.
- Add 3 tablespoons olive oil and a pinch of sea salt to the broccoli. Seal the bag and shake it up until broccoli is coated with oil. If needed, add another 1 tablespoon of oil.
- Spread broccoli out on 9×13 inch rimmed baking sheet. (Tip: Cover the pan with parchment paper or foil for easy clean up.)
- Cook for about 13-15 minutes, until the broccoli is starting to get crispy and a little browned.
- Taste and season with more salt as needed.
When I make this I also add minced garlic.
Great idea! I often add garlic powder.
Loooooove roasted broccoli! We eat it at least once a week here 🙂
We’ve made broccoli this way for years, my kids argue over who gets whatever’s left. This method’s great with cauliflower and Brussels sprouts (cut in half prior to roasting), too. My husband hated Brussels sprouts before I started cooking them this way, now he sneaks them from the pan before I serve them.