Craving a quick, easy, and delicious side dish? Look no further than this oven-roasted broccoli. With just a few simple ingredients and minimal prep time, this recipe delivers a perfectly charred, flavorful, and satisfying side dish that’s far superior to steamed broccoli.
My son taught me how to make this! I didn't realize broccoli could taste so good, but it is the perfect side to many recipes! I love having it as a side to this easy steak tips with gravy recipe. Or any of these easy shredded beef ideas.
Interested in another flavorful vegetable side option? I love the flavor of this sauteéd onion and mushrooms dish! Have you tried roasted radishes? They are delicious and lose that spicy flavor when roasted! Oh, and cauliflower prepared in an air fryer is so delicious!
Table of contents
Why I love this recipe
Roasting broccoli in the oven makes this humble vegetable so delicious. Here are a few reasons why I'm a fan:
Roasting brings out the natural sweetness of broccoli, creating a caramelized crust that's incredibly delicious. While the exterior gets crispy, the interior remains tender and juicy.
Roasted broccoli can be enjoyed as a side dish or added to salads, soups, or stir-fries. Broccoli is packed with nutrients like vitamins, minerals, and antioxidants, and roasting helps preserve these benefits.
It's so easy to make! Roasting broccoli is a simple process that requires minimal effort. Whether you're looking for a quick and easy weeknight meal or a flavorful side dish for a special occasion, roasting broccoli in the oven is a delicious and nutritious option.
Ingredients
You only need a handful of ingredients to make this!
This recipe is essentially a straightforward three-ingredient recipe!
- Broccoli (usually a little over a pound for a medium sized head of broccoli.
- Olive oil
- Garlic Salt
Optional toppings - parmesan cheese (grated or shredded, whatever you have at home)
A squeeze of fresh lemon on the roasted broccoli adds a little brightness.
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A little drizzle of balsamic vinegar is also delicious!
Instructions
Preheat oven to 425 degrees Fahrenheit
Step 1
Cut florets off stalks and cut them into bite-sized pieces.Some people also peel the stalks/stems and cut them into ⅛ thick coins. I find this takes too much time, and my family prefers just the broccoli florets.
Use a silicone mat (like Silpat) or parchment paper on a sheet pan. If you haven't looked at the silicone mats for a while, they are much cheaper now than they first were!
Step 2
I pile the prepared broccoli florets and then drizzle the olive oil on the broccoli. Mix gently to get most of the broccoli lightly covered with oil.
Evenly spread garlic salt onto broccoli. Mix the oil and garlic salt into the broccoli. I find tongs work the easiest.
Spread broccoli evenly so most pieces are not touching. If you put too much on one pan, the broccoli gets wet and steamy instead of roasted. Keep spaces between each floret.
Step 3
Place in preheated oven and roast for 8 - 10 minutes. I think it's perfectly done when some of the broccoli tips start to char. Watch the broccoli closely for the last few minutes. Some people like just a little char, and others like it a lot. It goes from lightly charred to burned quickly! Watch this closely in the oven, especially during the last few minutes.
Storage
The roasted broccoli stores well in the fridge for up to three days if refrigerated in a sealed container. If heating, I recommend microwaving until just hot to avoid overcooking.
If in a sealed container or well-wrapped, roasted broccoli can also be frozen for up to three months. When reheated, the broccoli will be softer.
FAQs
No need to blanch. That comes from the days when vegetables were cooked until they were really soft.
Grab a fork and pierce it. The fork should go through with just a little resistance. You don't want it too soft and mushy.
Other delicious sides
Below is the printable recipe for you!
Easy Oven Roasted Broccoli - 3 ingredients
Equipment
Ingredients
- 1 pound broccoli about a pound, rinsed, shake water off then cut into small florets
- 2 tablespoon Olive oil you can substitute avocado oil
- 1 teaspoon garlic salt more or less, to taste
- Optional toppings - parmesan cheese grated or shredded, whatever you have at home
- A squeeze of fresh lemon on the cooked broccoli.
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Cut florets into bite-sized pieces. Some people peel the stalks/stems and cut them into ⅛ thick coins. I find this takes too much time and my family prefers just the broccoli florets.
- On a sheet pan, either use a silicone mat (like Silpat) or parchment paper to make cleanup easier.
- I pile the prepared broccoli florets and then drizzle the olive oil on broccoli. Mix gently to get most of the broccoli lightly covered with oil. Sprinkle garlic salt on broccoli and then gently mix. The garlic salt should be added after you've mixed the oil onto the broccoli so it sticks better.
- Spread out in your baking pan. Place into oven for 8-10 minutes.
- Watch closely the last few minutes. Some people like little to no char vs. other folks who like a good amount of char on the broccoli. I suggest if this is your first time trying oven-roasted broccoli, try it with less.
Notes
Nutrition (I am not a nutritionist. These are estimates only)
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