A few years ago, my younger son showed me how he likes to make broccoli. We have been eating it roasted, ever since. It has texture, color and flavor and I really love broccoli now that it's roasted in the oven!
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Making this recipe takes just a few ingredients and a few minutes. Roasted broccoli 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.
Why I love this recipe
It is a delicious way to eat broccoli! I really enjoy the taste of this vegetable roasted with just a touch of char.
This is a very easy-to-obtain vegetable, even year-round. Because of this, it's also an inexpensive vegetable.
Roasted broccoli goes great as a side to almost everything! Personally, I even love the leftovers because they really up the taste and texture of a salad.
This is easy to make. And broccoli is healthy!
You only need a handful of ingredients to make this!
This recipe is essentially a very simple three-ingredient recipe!
- 1 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.
A little drizzle of balsamic vinegar is also delicious!
Preheat oven to 425 degrees Fahrenheit
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!
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.
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.
Place in 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, others like a lot. But it goes from lightly charred to burned quickly! Watch this closely in the oven, especially during the last few minutes.
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.
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
- 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.
- Preheat oven to 425 degrees Fahrenheit
- Cut florets off stalks and cut 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.
Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.