After 30+ years of feeding a large family, I know a good side dish recipe when I taste one, and this Oven Roasted Broccoli is a winner! It checks all the boxes: nutritious, ridiculously easy, and so delicious. And, bonus, it only takes five ingredients and 15 minutes. Plus, when your kids keep sneaking pieces off the pan, you know it is a keeper!
This is just one of our many easy-to-prep but delicious-to-eat Vegetable Side Dish Recipes that will help keep that nagging "what's for dinner" question at bay.
I spent the first 35 years of my life not a fan of cooked broccoli. But this recipe changed my mind. As a matter of fact, I find myself sneaking bites straight off the pan.
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!
Recipe Notes from Danielle & Misty
My previous experience with roasted broccoli always ended with broccoli that was more steamed and soggy than roasted.
But I found the fix! Heat the pan first, then toss the broccoli with the oil, salt, pepper, and a tiny bit of sugar to help the edges caramelize. A couple small changes that make all the difference!
I've never put sugar on roasted broccoli before but it was great! It got crispy on the edges, no soggy pieces.
⭐⭐⭐⭐⭐ - Lulu
Ingredients for oven roasted broccoli
This simple side dish only needs a couple pantry ingredients that you probably have on hand.
- Broccoli florets: These are a nice shortcut to get dinner on the table a little faster. I like to look them over and trim off any dark ends, then only cut the largest ones in half. You can use a full head of broccoli if you prefer longer stems.
- Olive oil: Really good olive oil gives this amazing flavor and helps them roast.
- Kosher salt: We like kosher salt for its larger crystals, but Redmonds salt or any other large flaky sea salt would work as well.
- Sugar: I know this sounds strange, but trust me! It's just a tiny bit, but we tried it without and the addition of sugar really helps the pieces get that dark, crispy, caramelized finish.
Helpful kitchen tools
Technique
Roasting
Roasting simply means cooking at a high temperature. Instead of getting soft and watery like steamed broccoli, the broccoli loses some moisture as it cooks, which concentrates its flavor and helps turn those edges golden brown and deliciously crispy.
How to make roasted broccoli
Start by setting the rack on the bottom of the oven. Place the sheet pan in the cold oven and turn the oven on to 500ºF. You want the sheet pan to get really hot.
Once the oven is at temperature, place all the broccoli pieces into a large bowl. Make sure they are all 1-2 inches each and trim off any dark spots.
Toss with the olive oil, salt, ground black pepper, and sugar.
Immediately, spread out on the hot pan in an even layer.
Roast for 9-11 minutes, until the bottom pieces are golden-brown and crispy but tender. Serve immediately.
Variations
- Add a fresh sprinkling of parmesan cheese.
- Squeeze a lemon over the top.
- For a little heat, add a few red chili flakes.
- In the last 3-5 minutes stir in some minced garlic.
What to serve with roasted broccoli
This is great with chicken, steak, or fish.
FAQs
Frozen broccoli is not a good substitute if you like crispy, caramelized edges. It just doesn't turn out the same.
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.
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.
More recipes
Looking for other recipes? Try these:
Recipe
Easy Oven Roasted Broccoli
Equipment
Ingredients
- 8 cups broccoli florets approx 16 oz
- 3 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon 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.8 cups broccoli florets
- Once the oven is hot, place the broccoli in a large bowl. Toss with oil, salt, sugar, and pepper.3 tbsp olive oil, ½ tsp kosher salt, ½ tsp sugar, 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.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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!