Our family loves roasting broccoli, but we are picky about it! You won’t find any mushy, overcooked broccoli here. Our method gives you perfect roasted broccoli with tender stems and crispy, golden brown florets. For more broccoli recipes, try our cheddar roasted broccoli, this incredibly delicious broccoli cheddar soup, or swap the broccoli for its cousin and make roasted broccolini!
Key Ingredients
Broccoli: For the best roasted broccoli, use fresh broccoli. You can tell it’s fresh if it’s a deep, vibrant green and the florets are tightly closed. If they look loose or separated, the broccoli is probably older. Look out for yellowing or yellow flowers. They indicate that the broccoli might be past its peak and may taste bitter. Frozen broccoli is a suitable substitute for fresh, but it will not become as crispy in the oven. Oil: I roast vegetables using olive oil or avocado oil with a higher smoke point, as I like their flavor. Do not use extra-virgin olive oil, as it has a lower smoke point. Salt and Pepper: As with all of our roasted veggie recipes, we generously season with salt and pepper. You can always add more flavor with your favorite spice blends. Lemon (Optional): When fresh lemons are in the house, I slice one and toss the wedges onto the baking sheet with my broccoli. The lemon becomes sweet as it roasts, and the broccoli tastes terrific with some roasted lemon juice squeezed on top.
How to Make Roasted Broccoli
The hardest part about roasting broccoli is not eating the whole pan before anyone else gets a chance (it’s that good). When roasting broccoli, I cut it into similar-sized pieces. It’s up to you how big they are, but make sure everything on the pan looks similar. This way, everything roasts evenly. (Use the same tip for roasted cauliflower, too.) I like to create lots of flat edges. Instead of pulling the florets apart to look like the tops of round trees, slice the florets in half or quarters, which creates a flat side. Place the flatter edge down when you arrange the broccoli on the baking sheet. As the broccoli roasts, the flat edge will get nice and brown. Speaking of the baking sheet, be careful not to overcrowd the broccoli. Arranging the broccoli too close together causes it to stream instead of roast. This tip also applies to roasted mushrooms! For those crispy brown tips and caramelized stems, roast broccoli at 425°F for 20 to 30 minutes. Check the broccoli towards the end of roasting, and don’t take it out until the tips of the florets are browned and crisp and the stems are tender. 2 tablespoons olive oil or avocado oil 1/2 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 3 lemon wedges, optional 2Cut the broccoli crown into individual florets, separating them from the main stem. If any florets are particularly large, cut them in half lengthwise to create flat edges. This will help them roast evenly and brown. Use a vegetable peeler to remove the tough outer layer of the broccoli stems. Cut the peeled stems into bite-sized pieces, about 1 inch long. 3Toss the broccoli florets and stems with the olive oil, salt, and pepper on the baking sheet. Spread them out, facing as many flatter edges down onto the baking sheet so they brown nicely. Scatter lemon wedges around the broccoli. 4Roast, without stirring, until the edges are crisp and brown and the stems are tender, 20 to 25 minutes. 5Serve warm with some juice from the roasted lemon wedges squeezed on top.
