Roasted Broccoli is one of those easy side dishes that makes people actually excited about vegetables. And it’s a personal favorite!
This broccoli gets perfectly tender with crisp edges, then finishes with lemon and Parmesan for that salty, delicious flavor that goes with just about everything.
What we love most about this easy roasted broccoli is the quick garlic-infused oil. You get all that garlicky flavor without worrying about burnt garlic in a hot oven, and the broccoli roasts up evenly every time.
If you love simple veggie sides like this, you should also try Roasted Brussel Sprouts, Roasted Cauliflower and Herb Toasted Potatoes.
Why you’ll love it + Why it works:
- Perfect side. It pairs with almost any meal, chicken, pasta, steak, or fish.
- So many uses. Leftovers are great tossed into salads, pasta, or omelets.
- Garlic flavor, no burning. Infuse the oil, then strain the garlic so it will not scorch at 425°F.
- Crispy edges every time. High heat and a single layer roast the broccoli instead of steaming it.
Roasted Broccoli Ingredients
- Olive oil (1/2 cup): Helps the broccoli roast instead of steam and creates those crisp, browned edges. It also carries the garlic and lemon flavor to every floret.
- Minced garlic (4 teaspoons): Infuses the oil with bold flavor. Straining out the pieces helps you avoid burnt garlic in the oven.
- Lemon juice (2 tablespoons): Brightens the flavor and balances the richness of the oil and cheese. It makes the roasted broccoli taste fresh and zippy.
- Garlic salt with parsley flakes (1 1/2 teaspoons): Seasons the broccoli quickly and adds extra savory flavor. The parsley flakes add a little color and a mild herby touch.
- Pepper (3/4 teaspoon): Adds warmth and a little bite. It balances the salty Parmesan and garlic.
- Broccoli heads, cut into medium florets (3): Roasts best when florets are similar in size. Medium florets cook through while still getting crispy edges.
- Freshly grated Parmesan cheese (1 cup): Adds salty, nutty flavor and helps create a lightly crisp topping as it bakes. Freshly grated melts and sticks better than pre-shredded.
Olive oil vs. Vegetable Oil
One difference between olive and vegetable oil is their smoke points. The most important thing to consider is what temperature you are roasting your broccoli. The smoke point of olive oil is 425, so if you are going to be roasting it any higher I would switch to using vegetable oil.
How to Roast Broccoli
Line Baking sheet with foil or grease baking sheet.
Combine olive oil and garlic in a small bowl and microwave for 30 seconds. Strain oil and discard garlic pieces. Whisk in lemon juice, salt and pepper.
Toss broccoli with oil mixture and spread onto baking sheet. Sprinkle with cheese. Bake for 20 – 22 minutes tossing broccoli once during baking time. ENJOY warm!
Kristyn’s Recipe Tips
- Dry the broccoli well after washing, moisture makes it steam instead of roast.
- Spread the florets in a single layer with space between them, overcrowding prevents browning.
- Cut florets to similar sizes so they cook evenly and finish at the same time.
- Toss once during roasting so the edges brown evenly without burning.
- Favorite variations: You can toss the broccoli, or top the broccoli with breadcrumbs. You just have to make sure that the breadcrumbs don’t become too soggy and defeat the whole purpose. Some other changes you can make include:
- Using a different cheese, like feta or mozzarella.
- Add heat with paprika, chilli flakes, or hot sauce
- Toss in some sliced almonds and roast
Roasted Broccoli Recipe
Ingredients
- ½ cup olive oil
- 4 teaspoons minced garlic
- 2 tablespoons lemon juice
- 1 ½ teaspoons garlic salt (with parsley flakes)
- ¾ teaspoon pepper
- 3 broccoli heads, cut into medium florets
- 1 cup freshly grated Parmesan Cheese
Instructions
- Preheat oven to 425.
- Line Baking sheet with foil or grease baking sheet.
- Combine olive oil and garlic in a small bowl and microwave for 30 seconds. Strain oil and discard garlic pieces.
- Whisk in lemon juice, salt and pepper.
- Toss broccoli with oil mixture and spread onto baking sheet. Sprinkle with cheese.
- Bake for 20 – 22 minutes tossing broccoli once during baking time. ENJOY warm!
Notes
- Dry the broccoli well after washing, moisture makes it steam instead of roast.
- Spread the florets in a single layer with space between them, overcrowding prevents browning.
- Cut florets to similar sizes so they cook evenly and finish at the same time.
- Toss once during roasting so the edges brown evenly without burning.
- Favorite variations: You can toss the broccoli, or top the broccoli with breadcrumbs. You just have to make sure that the breadcrumbs don’t become too soggy and defeat the whole purpose. Som
- Using a different cheese, like feta or mozzarella.
- Add heat with paprika, chilli flakes, or hot sauce
- Toss in some sliced almonds and roast
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make-ahead tip, prep florets and mix the oil and seasonings earlier in the day, then roast right before serving for the best crisp texture.
Keep them in an air-tight container in the fridge for 2-3 days. Freezing roasted veggies works pretty well. You can keep these in the freezer for up to 3 months.
They will have become soft so reheat them in the oven (450°F for 5-8 minutes). If you want them to be crunchier put them under the broiler for a bit. Watch carefully so they don’t burn.
Complete The Meal
Main Dish
Easy Baked Salmon
40 mins
Slow Cooker Roast Chicken
4 hrs 5 mins
Parmesan Crusted Pork Chops
40 mins
Sirloin Steak
25 mins
More Roasted Sides
Oven Roasted Vegetables
35 mins
Roasted Cauliflower
25 mins
Roasted Green Beans
17 mins
Roasted Sweet Potato
30 mins
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This recipe was first shared November, 2017.
I just bought an air fryer and I don’t yet know how to tailor my recipes for it. Can I cook these in the air fryer? At what temp and for how long?
I think you could! I would say to google air fryer broccoli to know the temp and time. But you could use the same seasonings and then just cook according to those suggestions.
Are the nutrition facts for the roasted broccoli correct? I was thinking low carb, low calorie.
This is my favorite way to eat broccoli! Everyone always loves it and it makes the perfect side for literally anything!
Thank you so much for sharing this amazing roasted broccoli recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
500 calories per serving? That takes away from how healthy this vegetable is naturally. Granted olive oil is good fat but still…be aware and maybe use a little less oil! I got away with 1/4 cup and recipe still worked really well.
I completely agree….but am also wondering where in the world this nutrition analysis came from?? Not only are the calories and fat grams incorrect but the protein is inflated as well! Check your references please!
I used to not like broccoli until I tried this recipe! Who knew that roasting was the key to delicious broccoli?! Try this recipe and you will be converted to broccoli!
We love the combo of garlic and Parmesan. My kids get excited to eat broccoli. I secretly hop there is leftovers. Just as good the second day reheated.
Literally a life changing way to eat broccoli!!
The best way to eat broccoli!
I like all types of broccoli. However, roasted is my favorite. I love that you can EASILY change the seasonings up to better fit the main dish.
My family loves roasted broccoli! My kids will even eat it like this. It’s a quick & easy side dish for any meal!
I love broccoli in anything and everything! This roaSted broccoli is so good and with the perfect crunch.
Roasted Vegetable are one of my absolute Favorites. They are about the only way my kids will eat them too!
I love broccoli, warm or cold, but this is one of my favorite ways to eat it!! Easy & very tasty!!
hOW COULD YOU NOT LOVE THIS RECIPE? iT’S SO STINKIN GOOD! mY FAMILY loved IT!