Easy Oven Roasted Broccoli

Roasted broccoli scooped off a sheet pan with a serving spatula.

5 from 1 vote

Easy Oven Roasted Broccoli

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!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Servings:

Calories: 104kcal

Author: Misty

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

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.

Seasoning options:

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.

Storage: Store in an air-tight container in the fridge for up to 5 days.

Doubling:

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.

Nutrition