This post may contain affiliate links. Please read our disclosure policy.
This oven roasted broccoli comes out with crispy, browned edges and tender florets using just olive oil and a few pantry seasonings. It’s my go-to veggie on busy weeknights since it only takes a few minutes to prep. Pop it in a hot oven and you’ll have an easy side in about 20 minutes.
More Easy Broccoli Recipes: Air Fryer Broccoli | Sauteed Broccoli | 5-Minute Parmesan Ranch Broccoli
Before You Get Started
Roasted broccoli only takes a few ingredients, so the small details decide whether it comes out crisp or soft. Keep these in mind before you turn on the oven.
- Dry the broccoli completely — Wet florets steam instead of roast, so they come out soft and pale. Pat them dry with a towel after washing.
- Don’t crowd the pan — Florets piled together trap steam and won’t brown. Spread them in a single layer, and use two pans for a big batch.
- Cut the florets evenly — Same-size pieces finish at the same time, so you don’t end up with some burnt and some raw. Aim for pieces a little larger than bite-size.
Best Temperature and Time for Roasted Broccoli
A hot oven is what gives broccoli those browned, crispy edges. I roast mine at 425°F, but you can go a little lower or higher depending on what else is in the oven.
400°F: 22 to 25 minutes. The edges brown more slowly, which works well if you’re sharing the oven with a main dish at that temperature.
425°F: 18 to 22 minutes. This is my go-to for crisp edges and tender stems without much risk of burning.
450°F: 15 to 18 minutes. The edges get darker and more charred, so check early, especially with smaller florets.
Floret size matters as much as temperature. Larger pieces need a few extra minutes, and small ones can finish early. The broccoli is done when the edges are deep golden brown and a fork slides easily into the thickest stem.
RECIPE overview
How to Make Oven Roasted Broccoli
See the recipe card below for full, detailed instructions
This comes together with one bowl and one sheet pan. Here’s how to get crisp edges and tender stems every time.
1. Prep the Broccoli
Choose broccoli with firm stalks and tight, deep green florets. Skip heads that look yellow or feel soft, since they won’t roast up as well.
Cut the broccoli into medium florets, a little larger than bite-size. Larger pieces cook more evenly and are easy to cut with a knife at the table. Wash them, then pat them completely dry.
Don’t toss the stems: Peel off the tough outer layer with a vegetable peeler, slice the stems into ¼-inch coins, and roast them right along with the florets.
2. Season the Florets
Add the broccoli to a large bowl, drizzle with olive oil, and sprinkle with paprika, salt, and pepper. Toss until every floret is lightly coated. The oil helps the edges brown, so make sure nothing looks dry.
Season generously with salt. Even if you switch up the other seasonings, keep the full teaspoon of salt. It makes a big difference in flavor.
Add garlic halfway through. Fresh minced garlic burns quickly in a hot oven. Toss it in with the broccoli halfway through roasting so it turns golden instead of bitter.
- Match the seasoning to your main: I switch up the seasoning to go with whatever I’m cooking. If baked chicken breasts are on the menu, I mix up double the chicken seasoning and add half to the broccoli. A packet of dry ranch mix works well here too.
3. Spread It on the Pan
Line a large rimmed baking sheet with parchment paper or foil for easy cleanup. Spread the broccoli in a single layer with a little space between the florets.
If the pan looks crowded, split it between two pans.
Want a mix? My Easy Oven Roasted Vegetables uses the same method with more veggies on the pan.
4. Roast Until the Edges Brown
Roast at 425°F for 18 to 22 minutes, flipping or stirring the broccoli halfway through so both sides brown. It’s ready when the edges are deep golden brown and a fork slides easily into the thickest stem.
If the tips are browning fast but the stems are still firm, move the pan to a lower rack for the last few minutes.
5. Serve Right Away
Roasted broccoli cools quickly, so plan to serve it shortly after it comes out of the oven.
- Restaurant-Style Finish: Toss the hot broccoli with a small pat of butter, a squeeze of lemon juice, and a pinch of flaky salt. A little freshly grated Parmesan over the top is great too.
What to Serve It With
Roasted broccoli goes with just about any main dish, and since it roasts in about 20 minutes, it’s easy to time with dinner. Juicy Oven Baked Chicken Breasts are my favorite pairing, especially when the broccoli gets the same seasoning.
For something different, serve it with Honey Garlic Salmon or Brown Sugar Baked Pork Chops. If your main is already in the oven, slide the broccoli in for the last 20 minutes so everything finishes together.
It’s an easy vegetable side for a holiday table too. You’ll find more ideas in my Thanksgiving Side Dishes collection.
Storage Tips
Storing and Reheating Leftovers
Storage: Let the broccoli cool, then store it in an airtight container in the fridge for 3 to 4 days.
Reheating: Spread leftovers on a sheet pan and warm them at 400°F for 5 to 8 minutes. The oven brings back some of the crisp edges, while the microwave leaves them soft.
Freezing: Freeze cooled broccoli in a freezer bag for up to 6 months. Reheat from frozen on a sheet pan at 350°F for 10 to 15 minutes, or until warmed through. It softens a bit after freezing but still tastes great.
Using leftovers: Chop leftover broccoli into salads, pile it on pizza, tuck it into wraps, or toss it into a Chicken Broccoli Pasta.
Frequently Asked Questions
Can I roast frozen broccoli?
Yes, and there’s no need to thaw it first. Thawed broccoli gets soggy, so toss the frozen florets with the oil and seasonings and spread them on the pan while they’re still frozen. Give them extra space, since they release more water than fresh broccoli.
Plan on 25 to 30 minutes at 425°F, flipping halfway through. They won’t get quite as crisp as fresh, but they’ll still brown nicely.
For more tips, see my Step by Step Guide for Cooking Frozen Vegetables.
Can I roast broccoli and cauliflower together?
Yes, they roast well together at 425°F. Cauliflower is denser and takes a little longer, so cut it slightly smaller than the broccoli so both finish at the same time. Use a second pan if needed so nothing is crowded. You may need to add a few extra minutes, and they’re ready when the edges on both are golden brown.
Why is my roasted broccoli soggy instead of crispy?
Soggy broccoli is usually caused by too much moisture. Wet florets, a crowded pan, or an oven that isn’t hot enough will all make the broccoli steam instead of brown. Dry the florets well, spread them out in a single layer, and roast at 425°F or higher. Enough oil and salt also help, which is why restaurant broccoli often tastes better than broccoli made at home.
Can I roast broccolini the same way?
Yes, but broccolini has thinner stems and smaller florets, so it cooks faster. Roast it whole, trimming off just the dry stem ends. It’s usually tender in about 15 minutes.
My Roasted Broccolini has the full method.
More Oven Roasted Vegetables
- Oven Roasted Asparagus
- Roasted Brussels Sprouts
- Roasted Sweet Potatoes
- Roasted Lemon Potatoes
- Roasted Cherry Tomatoes
Oven Roasted Broccoli
Ingredients
- 1 ½ pounds broccoli florets cut into even sized pieces
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven: Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.
- Season the broccoli: In a large bowl, toss the broccoli with the olive oil, paprika, salt, and pepper until evenly coated.
- Spread on the pan: Arrange the broccoli in a single layer on the prepared baking sheet, leaving a little space between florets.
- Roast: Roast for 18 to 22 minutes, flipping halfway through, until the edges are golden brown and a fork slides easily into the thickest stem.
- Serve: Serve right away, since roasted broccoli cools quickly.
Notes
- Crispy results: Dry the broccoli completely after washing, and don’t crowd the pan. Use two pans for a large batch.
- Flavor swaps: Add a squeeze of lemon juice or toss with dry ranch mix before roasting. Top with freshly grated Parmesan before serving.
- Garlic: Add fresh minced garlic halfway through roasting so it doesn’t burn.
- Stems: Peel the stems, slice them into ¼-inch coins, and roast them with the florets.
- Frozen broccoli: Don’t thaw. Roast at 425°F for 25 to 30 minutes, flipping halfway through.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 6 months.
- Reheating: Warm on a sheet pan at 400°F for 5 to 8 minutes to bring back the crisp edges.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This looks amazing and can’t wait to make it! We all love broccoli here.
Thank you Deborah!
I finally made this, already twice! Didn’t change a thing and everyone loved this it
was that good.
Nice! Thanks for stopping by Deborah.