Tender broccoli with irresistibly crispy, caramelized tips! This Perfect Oven Roasted Broccoli recipe only needs 5 ingredients and 15 minutes. It’s an easy and healthy side dish that everyone will love!
I used to be a so-so fan of roasted broccoli… not the worst food, but most certainly not the best. But then I tried this crazy simple oven roasted broccoli recipe. And now I’m a true convert! I LOVE roasted broccoli now.
The original recipe I tried was America’s Test Kitchen’s Roasted Broccoli. And honestly, it’s pretty perfect the way it is. I simplified it slightly by buying broccoli florets instead of a head, but otherwise I have left it the same. It’s crispy and golden on the edges, tender on the inside, and perfectly seasoned!
🥦 Ingredients
Broccoli: Use fresh broccoli florets cut into 1-2 inch pieces.
Olive oil: Extra virgin olive oil is the best option to add extra flavor, but regular olive oil will also work great.
Salt: I prefer kosher salt. Good texture without making it too salty.
Sugar: This is the secret ingredient to get caramelized, crispy broccoli!
Pepper: Just adds some extra flavor.
Optional: lemon juice, garlic, parmesan cheese.
🔪 Instructions
This recipe is ultra-simple, but the simplest recipes come down to technique. It’s the small details that take this from roasted broccoli to yummmmm, roasted broccoli!
First, position the oven rack on the very bottom rung. Place a cookie sheet on the rack, then close the door and preheat the oven to 500°F. While the oven is heating, trim the broccoli florets of any dark spots and cut them to 1-2 inch pieces if needed.
Once the oven is hot, place the broccoli in a large bowl and toss with oil, salt, sugar, and pepper. Make sure to only do this once the oven is ready! Immediately pull out the sheet pan and spread the broccoli in an even layer on the pan. Turn the flat sides of broccoli down for extra crispiness.
Place on the bottom rack and bake for 9-11 minutes, until golden brown and crispy on the edges. Don’t overbake or you will end up with soggy broccoli. Serve immediately for the most delicious experience. 🤤
👨👩👧👦 For a crowd
This recipe definitely works for a crowd, but there are a few things to keep in mind. First, remember that broccoli shrinks significantly when it cooks, so you will need a lot when serving a large group. Second, it turns out best when the pans aren’t overcrowded. If you double or triple the recipe, I recommend using two sheet pans.
🙋 Questions and Answers
Frozen broccoli is not a good substitute if you like crispy, caramelized edges. It just doesn’t turn out the same.
For this recipe, I went with simple salt and pepper, which is seasoning enough on its own. But if you want a little extra flavor, try adding minced garlic during the last 3-5 minutes of cooking time, squeezing fresh lemon juice on top after cooking, or shredding fresh parmesan on top after cooking.
Broccoli gets soggy if it cooks too long, is too crowded on the pan, or has excess moisture in the oven. To ensure crispy broccoli, start with a really hot pan. This will help it cook fast enough to get crispy. Also make sure it cooks in a single layer.
Store roasted broccoli in an air-tight container in the fridge. It will stay good for up to 5 days.
Roasted broccoli goes great with grilled meats, skillet meals, and other veggie sides. Here are some of my favorite main dishes to serve with roasted broccoli.
Sweet and Zesty Grilled Chicken
5 Ingredient Honey Butter Pork Tenderloin
Chicken Breasts in Lemon Sauce
📖 Other great vegetable sides
- Skillet Roasted Corn - Use frozen corn and a cast iron skillet to make amazing, caramelized corn in just 15 minutes!
- Green Beans Almondine - Frozen green beans, fresh lemon, and sliced almonds all come together to make a delicious and simple side dish.
- Crispy Roasted Brussels Sprouts - Another easy veggie that gets perfectly crispy in the oven! Season with salt for the perfect healthy side.
👨🏼🍳 Tips & Tricks
- Turn the flat side of the broccoli pieces down on the sheet pan. This helps the sides get extra crispy.
- Let the pan get very hot in the oven before putting the broccoli on it. This is one of the secrets to great caramelization!
- Don't overcrowd the pan. If the broccoli doesn't fit in a single layer, use two sheet pans.
Perfect Oven Roasted Broccoli
Ingredients
- 8 cups broccoli florets approx 16 oz
- 3 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp sugar
- pepper to taste
Instructions
- Position the oven rack on the bottom rung. Place a sheet pan on the rack, close the door, then preheat the oven to 500°F.
- While the oven and pan are heating, trim the broccoli florets of any dark spots and cut them into 1-2 inch pieces.
- Once the oven is hot, place the broccoli in a large bowl. Toss with oil, salt, sugar, and pepper.
- Immediately pull the hot pan out of the oven and toss the broccoli on the pan in a single layer. Turn the flat sides down on the pan for extra crispiness.
- Place pan on the bottom rack and bake for 9-11 minutes, until broccoli it tender, crispy, and golden.
Notes
- Turn the flat side of the broccoli pieces down on the sheet pan. This helps the sides get extra crispy.
- Let the pan get very hot in the oven before putting the broccoli on it. This is one of the secrets to great caramelization!
- Don't overcrowd the pan. If the broccoli doesn't fit in a single layer, use two sheet pans.
- Add minced garlic during the last 3-5 minutes of cooking time.
- Squeeze fresh lemon juice on top after cooking.
- Shredding fresh parmesan on top after cooking.
Lulu says
I’ve never put sugar on roasted broccoli before but it was great! It got crispy on the edges, no soggy pieces.
Misty says
The sugar really helps caramelize the edges!