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Home Recipe Index Sides & Salads

Oven Roasted Broccoli

★★★★★ 5 /5
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Polly Conner
By: Polly ConnerPosted: 9/7/22Updated: 2/26/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

This simple side dish will turn your broccoli-hater into a broccoli-lover! Our 3 ingredients Oven Roasted Broccoli is DELISH!

Close up of oven roasted broccoli

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.

Three Simple Ingredients

This side dish is incredibly easy. To be honest, I don’t even measure the ingredients anymore. Once you get the feel for it, you will be able to make it intuitively as well. The ingredients you’ll need are:

  1. Broccoli – using fresh is far better than roasting it from frozen. BUT from frozen will work in a pinch.
  2. Olive oil – another great option is avocado oil.
  3. Sea salt – I have for sure used table salt, kosher salt, and even garlic salt and they all work.

A bowl of fresh broccoli florets

How to Prep the Broccoli

  1. Cut the florets off of your broccoli heads in evenly bite-sized pieces and put them all in a ziplock bag.
  2. 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.

Seasoned broccoli florets

How Long Do I Roast the Broccoli?

This really depends on how crispy you want your broccoli to be. Anywhere from 13-18 minutes will have it done. I like mine pretty charred so I err 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!

Broccoli spread out on a baking sheet

How to Store and Reheat

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.

Oven roasted broccoli in a white bowl

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

Roasted Vegetables

Oven Roasted Asparagus

Maple roasted carrots in a white bowl

Maple Glazed Carrots

Roasted Vegetable Hash

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

roasted broccoli on a baking sheet
★★★★★ 5 from 1 reviews

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.

Yield: 4 servings 1x
Prep: 5 minutesCook: 13 minutesTotal: 18 minutes
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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

  1. Preheat the oven to 450°F.
  2. Cut the florets off of your broccoli heads in evenly bite-sized pieces and put them all in a ziplock bag.
  3. 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.
  4. Spread broccoli out on 9×13 inch rimmed baking sheet. (Tip: Cover the pan with parchment paper or foil for easy clean up.)
  5. Cook for about 13-15 minutes, until the broccoli is starting to get crispy and a little browned.
  6. Taste and season with more salt as needed.

Equipment

reusable freezer bag

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Chefs Knife

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baking sheet

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© Author: Polly Conner
Cuisine: American Method: Roasted

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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. AvatarCarla says

    Posted on 2/14/23 at 1:10 pm

    Even my broccoli haters like it cooked this way!

    ★★★★★

    Reply
  2. AvatarCheryl Ramirez says

    Posted on 3/25/16 at 10:36 pm

    When I make this I also add minced garlic.

    Reply
    • RachelRachel says

      Posted on 3/28/16 at 8:45 am

      Great idea! I often add garlic powder.

      Reply
  3. AvatarJen says

    Posted on 11/6/13 at 4:01 pm

    Loooooove roasted broccoli! We eat it at least once a week here 🙂

    Reply
  4. AvatarKatie says

    Posted on 11/6/13 at 3:27 pm

    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.

    Reply

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