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Roasted Broccoli

This super-flavorful roasted broccoli requires nothing more than some olive oil and simple seasonings! Pair this with a delicious dinner or enjoy it with some cheese sauce, nacho sauce, or on its own for a super healthy snack.

Be sure to try my Vegetable Casserole and Chicken and Orzo recipes next!

A white plate with roasted broccoli and slices of lemon with a spoon.

Roasted Broccoli

When it comes to roasted vegetables, this roasted broccoli is right at the top of my list. It takes minimal effort to make, goes with anything, and is easy to jazz up with garlic, and Parmesan, or a side of cheese sauce!

There are tons of main dishes that pair perfectly with this, (more on that below), but first let’s get into how to make the BEST Roasted Broccoli.

What Temperature to Roast Broccoli

  • 425° F is a great temperature for roasting broccoli. It takes just 15-20 minutes, results vary based on what kind of baking sheet you use.
  • I recommend using a dark baking sheet as it will attract more heat and thus roast broccoli more quickly.

Roasted Broccoli on a dark baking sheet before and after baking.

Pro Tips

  • Try not to overlap the broccoli on the baking sheet so that the edges get nice and crisp.
  • Whole/smashed garlic cloves can be roasted on the baking sheet as well. Minced garlic will burn so be sure to keep the cloves whole. 
  • Grated Parmesan cheese can be added during the last 3 minutes or so, or it can be sprinkled on top after roasting.


  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.


  • Place leftovers on a baking sheet and reheat in a 400° oven until just heated through, about 5 minutes.  This allows you to obtain the same crisp consistency as when they were first baked.

Roasted Broccoli on a white plate with slices of fresh lemon.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Dark Baking Sheet– This is perfect for this recipe. I prefer it over a light baking sheet.
  • Lemon Zester– adding lemon zest to roasted broccoli is a great way to add some flair and fresh flavor.
  • Cheese Grater– If adding Parmesan cheese, grate it from a block for best flavor.
  • Garlic Peeler– Makes it easy to peel garlic if adding whole cloves.

What To Serve With Roasted Broccoli

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Roasted Broccoli

5 from 5 ratings
This Oven Roasted Broccoli is a healthy sheet pan recipe with optional additions such as Parmesan and garlic!


  • 1 lb. broccoli florets
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Lemon Wedges, optional


  • Preheat the oven to 425° F.
  • Wash the broccoli and pat it completely dry.
  • Place the broccoli on a baking sheet (preferably dark), and drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.
  • Spread in an even layer on the sheet without overlapping so that the edges get crisp.
  • Bake for 10 minutes and remove from the oven. Flip the florets over and redistribute around the baking sheet.
  • Bake for 5-10 more minutes, until desired color is achieved. The ones pictured here were roasted for 18 minutes. Remove and serve with lemon wedges if desired.


  • Whole/smashed garlic cloves can be roasted on the baking sheet as well. Minced garlic will burn so be sure to keep the cloves whole. 
  • Grated Parmesan cheese can be added during the last 3 minutes or so, or it can be sprinkled on top after roasting.


Calories: 101kcal, Carbohydrates: 8g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 328mg, Potassium: 360mg, Fiber: 3g, Sugar: 2g, Vitamin A: 707IU, Vitamin C: 101mg, Calcium: 54mg, Iron: 1mg
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12 comments on “Roasted Broccoli”

  1. Best crispy broccoli ever! My broccoli hater husband, picky toddler and myself devoured the whole tray in one sitting love the crispy edges! The only thing I do different is lots of flaky sea salt on top cuz I’m addicted lol. Will definitely make often!

  2. Very good! I did not add the lemon. I’ll try it next time, though. It was so easy to make and gave a new way to use broccoli as a vegetable.

  3. I was surprised at how much difference the baking sheet makes in this recipe. For years I have lined the sheet with foil when making broccoli. This week I did it right on the baking sheet. It was so crispy and delicious. My family gobbled it up and hurried to get the last few florets in the bowl. Thank you. 

    • You’re so right Lisa, it’s amazing how much of a difference the baking sheet makes! Happy to hear you got to watch your family eat up broccoli, well done! Thanks so much for the great review!💖

  4. So usually I just wing broccoli- drizzle some oil and throw it in the oven at a random temp LOL.  What a difference this recipe made!!  Not sure if it was the tip to get it completely dry , or if it was the tossing halfway through, but it came out SO much better.  Went perfectly with your delicious Chicken Picatta recipe!!! 

    • Hey Jenny! I’m so glad that you thought that this recipe made a difference! I myself have tried to wing these (too many times), and I found that the technique, even though it’s super-simple, makes the recipe! I’m glad you felt the same way, thank you for this review as well, I really appreciate it so much!! -Stephanie

  5. I usually spend a lot of time on certain holiday dishes which leaves me less time for others. This roasting method for broccoli takes minimal effort but the flavor is really on point. I am going to use this method for all holidays to come where I need some green mixed into my meal plan. The Parmesan adds the extra fun needed to keep my young ones happy as well! Truly a tasty time-saver!

    • I’m so happy you enjoyed the Roasted Broccoli Klara! I agree, this is a great one for around the holidays. It’s also great for summer cookouts😋. Thanks so much for the great review!

  6. How would you go about using this with frozen broccoli? I am excited to try it!

    • Hi Kylie, you can follow the same process (no need to thaw the broccoli first), after the initial 20 minutes, remove the broccoli and give it a toss. Bake it for about 10 more minutes or until your desired color is achieved. Try to avoid overlapping the broccoli, give them space around each one. Enjoy!! -Stephanie

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