Roasted Broccoli

By Lidey Heuck

Updated April 17, 2024

Roasted Broccoli
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(2,034)
Comments
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While many vegetables benefit from roasting, broccoli is an ideal candidate. After just 15 minutes in the oven, the florets come out crisp and browned at the edges with tender stems. Roasted broccoli makes a great weeknight side served on its own, but this cooking method also works well if you’re adding it to a grain bowl or simple pasta dish. Make as written with minced garlic and a squeeze of lemon juice, or add a pinch of crushed red pepper and a sprinkle of Parmesan before serving for a crave-worthy vegetable dish. 

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Ingredients

Yield:4 servings
  • 1½pounds broccoli crowns, trimmed, florets and any stems cut into 1- to 1½-inch pieces   
  • ¼cup olive oil 
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 1tablespoon minced garlic (2 large cloves)
  • Half a lemon, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

184 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 450 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees and line a sheet pan with parchment paper.

  2. Step 2

    Place the broccoli florets and stems on the prepared pan. Drizzle with the olive oil, sprinkle with ½ teaspoon salt and a few grinds (or shakes) of black pepper, and toss well.

  3. Step 3

    Spread the broccoli into an even layer and roast for 14 to 18 minutes, until tender and lightly browned. Add garlic and toss to combine, then roast for 2 minutes more. Squeeze the lemon half over the broccoli, sprinkle with more salt, if desired, and serve.

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Ratings

5 out of 5
2,034 user ratings
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Comments

Geoffrey James zi

With all roasted vegetables I find I get better results by putting the florets in a bowl and mixing the salt and oil by hand. Much more consistent and controllable than a drizzle,

Michael

I have to say, I don't get the parchment paper suggestion on this or other oven-roasted vegetables. I want the char that comes from the vegetables against the hot metal of the pan. Also, toss in a bowl for better distribution of oil and spices. Who tosses things on a flat surface??

Olivia

I normally pour some boiling water (a kettlefull-about 1 lt) to the florets placed on a colander before putting them in the oven (dry them a bit first). It tenderizes the broccoli without cooking it, and the results in the oven are more consistent and take less time.

PJ

I made roasted broccoli all the time, but this recipe made it turn out better. Waiting to add lemon until the end and in the comments, I learned to ditch the parchment—it resulted in much crispier broccoli!

Eve

My broccoli was burnt with the suggested temperature and time. Sadly I threw it out.

JG

I drizzle and season with salt and pepper. Then roast. Then toss with a bit more olive oil, salt and lemon to finish. You’re welcome.

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