As a dietitian whose favorite veggie is broccoli, this is my favorite way to make Roasted Broccoli with crispy edges and tons of flavor! Once you have a batch made, use it as a healthy side dish or add it to grain bowls with quinoa and crispy chickpeas. I hope you enjoy it! 😊
When it comes to vegetable recipes, roasting them on a sheet pan is one of the best ways to bring out their flavor. And it leaves room for customization in the seasonings! I roast broccoli nearly every week for years now and I'm convinced this simple roasted broccoli recipe is the best broccoli! The outer layer gets nice and crispy and the sprinkle of garlic powder with just a little salt and pepper and squeeze of lemon juice is all the tender florets need.
Use roasted broccoli in various ways whether it be a simple side dish with smoked paprika salmon and bone broth rice or balsamic chicken breast or in a quinoa bowl or broccoli salad with a zippy tahini dressing.
More Roasted Vegetable Side Dish Recipes
- Easy Roasted Cauliflower and Carrots
- Tender Oven-Roasted Beets
- Oven Baked Sweet Potato Slices
- Sheet Pan Brussels Sprouts & Butternut Squash with Thyme and Rosemary
- Roasted Brussels Sprouts, Sweet Potatoes, and Apple
- Roasted Zucchini Salad with Yogurt Tahini Sauce
- Honey Thyme Carrots (Roasted)
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Key Ingredient Notes and Substitution Ideas
This recipe is made with simple ingredients. Below are some notes and substitutions. The measurements can be found in the recipe card at the bottom of this post.
- Fresh Broccoli - broccoli is the star ingredient here! It's a cruciferous vegetable that provides dietary fiber, vitamin C, and potassium. When roasted in olive oil and seasonings, it has so much flavor. I like to use a head of broccoli or two and cut the florets off the broccoli stalk but pre-cut broccoli works too. If using pre-cut, I suggest cutting the larger pieces into smaller florets to make them all around the same size.
- Extra-Virgin Olive Oil - olive oil is perfect to coat the broccoli in before adding the seasonings to help them crisp up in the oven and retain moisture. Avocado oil works too.
- Seasonings - I use a combination of garlic powder, smoked paprika, ground cumin kosher salt and black pepper for this recipe. That said, you can use a more simple seasoning by just using the salt, pepper, and garlic powder.
- Lemon Juice - a squeeze of fresh lemon juice added at the end of roasting ties everything together.
How to Make Crispy Roasted Broccoli in the Oven
Below are the directions for how to make this recipe with photos that I hope are helpful. Check the recipe card at the bottom for the full recipe.
- Step 1: Preheat oven to high heat of 425℉ (218°C). Line a large baking sheet with parchment paper sprayed with cooking spray for easy clean up. Chop the broccoli into florets that are similar sizes. In a large bowl, toss in olive oil and seasonings, making sure everything is well coated.
- Step 2: Add the seasoned broccoli in a single layer on the baking sheet. Roast for 20-25 minutes, tossing halfway through. When it's done, add a squeeze of lemon.
Hint: one of the mistakes I see people making when roasting vegetables is trying to fit too much onto a single sheet pan. If the broccoli is over-crowded on the pan, it will steam instead of roasting. So be sure it's spread in an even layer with space between each floret.
Dietitian Tip
Broccoli is a cruciferous vegetable that contains so many important nutrients including antioxidants, vitamin C, and dietary fiber! Cooking broccoli can make it easier to digest for many people.
Variations
The best part about making roasted broccoli at home is you can customize it to your taste. Below are some ideas.
- Spicy - add red pepper flakes or cayenne pepper to make it more spicy.
- Parmesan - add a shower of parmesan cheese in the last 5 minutes of cooking for even more flavor!
- Lemony - if you love lemon, add lemon zest along with the squeeze of lemon at the end of cooking.
- Mediterranean - for more Mediterranean flavor, replace the smoked paprika and cumin with dried oregano, thyme, or basil.
- Mexican - for a Mexican flare, add chili powder to the seasoning blend and replace fresh lemon with lime juice.
Ideas for Serving
Once you have a batch of roasted broccoli, there are so many different ways you can serve it! Below are some ideas
- As a Side Dish - this is a simple vegetable side dish that is so versatile! It goes with chicken, chicken meatballs, steak, salmon, shrimp, or crispy roasted chickpeas.
- With a Dip - serve the bite-size pieces of broccoli with a yogurt tahini sauce, high protein hummus, herby green sauce, or garlicky ricotta whip as a delicious appetizer!
- In Grain Bowls - one of my favorite ways to use this roasted broccoli is by adding it to a grain bowl with quinoa, kale, roasted chickpeas, and a lemon tahini dressing.
Equipment
You'll need a sturdy sheet pan for this recipe. I have Nordic Ware Naturals Half Sheet (set of 2) and use them multiple times a week. They don't warp like other sheet pans I've had and they cook things evenly every time. Grab them here.
Storage for Roasted Broccoli
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven on low heat, in an air-fryer, skillet, or in the microwave.
Expert Tips
- For evenly-crisped broccoli, be sure to cut the fresh broccoli florets into relatively even bite-sized pieces.
- When you toss the broccoli in the olive oil and seasonings, really make sure everything is well coated.
- Make sure everything is spread in an even layer with some breathing room between the florets.
- I like to make sure a majority of the broccoli florets are face down on the baking sheet because in my experience, it helps them get more crispy.
- Give the broccoli a toss halfway through the cooking time.
FAQ
While healthy means something different to everyone, this roasted broccoli contains important nutrients including dietary fiber to support gut heath, vitamin C, potassium, iron, and antioxidants. Adding a little olive oil provides heart-healthy fatty acids.
I use a half sheet pan for 6 cups of broccoli florets. If you're doing a double batch, I suggest using 2 sheet pans.
My substitute for olive oil would be avocado oil.
For sure! But I've noticed that a lot of the pre-cut broccoli is cut quite large so I suggest tearing or cutting the thicker stalks into smaller pieces.
Related
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Perfect for Pairing
These are my favorite dishes to serve with Roasted Broccoli:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Crispy Oven Roasted Broccoli Recipe with Lemon (Easy)
Equipment
- 1 large sheet pan (half sheet)
Ingredients
- 6 cups broccoli florets (~2 small heads broccoli)
- 2 tablespoon extra-virgin olive oil (or avocado oil)
- ¾ teaspoon kosher salt (if using fine table salt, use ½ tsp), more to taste
- ⅛ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- ½ teaspoon ground cumin (optional)
- squeeze fresh lemon
Instructions
- Preheat oven to high heat of 425℉ (218°C). Line a large baking sheet with parchment paper sprayed with cooking spray for easy clean up.
- Chop the broccoli into florets that are similar sizes. In a large bowl, toss in olive oil and seasonings, making sure everything is well coated.
- Add the seasoned broccoli in a single layer on the baking sheet. Roast for 20-25 minutes, tossing halfway through.
- When it's done roasting, add a squeeze of fresh lemon.
Notes
- For evenly-crisped broccoli, be sure to cut the fresh broccoli florets into relatively even bite-sized pieces.
- When you toss the broccoli in the olive oil and seasonings, really make sure everything is well coated.
- Make sure everything is spread in an even layer with some breathing room between the florets.
- I like to make sure a majority of the broccoli florets are face down on the baking sheet because in my experience, it helps them get more crispy.
- Give the broccoli a toss halfway through the cooking time.
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven on low heat, in an air-fryer, skillet, or in the microwave.
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