Roasted Broccoli

Kids don’t usually beg for broccoli, at least not the kids I know. So I was quite pleasantly surprised when my goddaughter Piper and her sisters Alden and Reilly not only raved about roasted broccoli, but insisted on making a batch for me during a recent visit. We sort of threw it together and the oven wasn’t working very well, so that particular incarnation of roasted broccoli wasn’t a raging success, but it was eaten with great enthusiasm nonetheless.

Now home with a more reliable oven, I’ve recreated what I think the girls were trying to achieve. And if this were how broccoli was always served, I would beg for it too. Tender florets, tossed with olive oil, lemon juice, and salt, roasted at high heat until nicely browned around the edges and stems (with some crispy bits), and then sprinkled generously with freshly grated Parmesan cheese—yes, this is broccoli that anyone could love.

Roasted Broccoli Recipe

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 3-4 as a side dish.

The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.

Ingredients

  • 1 1/2 pounds broccoli, cut into florets
  • 3-4 Tbsp olive oil
  • Juice from half a lemon, about 1 Tbsp
  • Kosher salt
  • 2-3 garlic cloves, minced
  • Freshly ground black pepper
  • 1/4 cup grated Parmesan cheese, or to taste

Method

1 Preheat the oven to 425°F. In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

arrange broccoli in single layer on roasting sheetroast broccoli for 16 to 20 minutes until browned

2 Arrange the broccoli florets in a single layer on a greased or parchment lined baking sheet. Roast for 16-20 minutes, until cooked through and nicely browned.

3 Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese.

Serve immediately.

Links:

Another version of Roasted Broccoli with Garlic - from Kalyn's Kitchen

Roasted Broccoli Hummus - from Not Without Salt

Coconut Roasted Broccoli Dip - from Good. Food. Stories.

Roasted Broccoli

Roasted Broccoli (photo)

46 Comments

  1. Kalyn

    I think roasted broccoli is about as kid-friendly as broccoli can get. My little nephews will eat it and they’re not big on any veggies normally.

  2. Ava

    Perfect timing! I just made your roasted cauliflower recipe from 2005, which is basically identical to this one, starring a different veggie. I tried it over the summer, and it’s become a favorite. I wonder what other roasted veggies would benefit from the lemon + olive oil + garlic + S&P + parmesan cheese treatment…

    Yes, I think the only difference with this recipe is that I added a lot more black pepper, which broccoli loves. I’m thinking that green beans might also work well this way, and of course asparagus. ~Elise

  3. awineguy

    This recipe is almost identical to Ina Garten’s Food Network from 2008.

    http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html

    I based the recipe on a roasted cauliflower recipe that I first posted in 2005. It’s a classic! ~Elise

  4. Pam

    Also try marinating broccoli (and any other veggie) in italian dressing and grill on the BBQ – use a vegetable grilling basket. My kids would actually fight over the vegetables when cooked this way!

  5. Judith

    Many vegetables with bad reps are made lovable by roasting. Try roasting brussels sprouts (coat with olive oil and add a light sprinkle of salt), turnips (add a little butter and a sprinkle of brown sugar), and cauliflower (olive oil and salt again). Make sure the pieces are all about the same size so that they cook evenly and toss a couple times during the roasting process. Yum!

    • Jill

      I LOVE roasted Brussels Sprouts. Delicious Add red pepper flakes for some zing :)

  6. Mimi/Mary Johns

    The wonderful thing about this recipe is that it makes broccoli compatible with just about anything. Which I guess it is, but I like that this recipe is simple and elegant. It would be as good with fish as with beef.

  7. tempy

    That sounds delicious, even better than versions I have read prior. I am going to try this on the upcoming weeks.

  8. Chungwan

    How cool is that?! I made this last night for my lunch box today not having seen this post. I added a teaspoon each of ground coriander and cumin for extra flavor but without the cheese.

  9. Sylvie (A Pot of Tea)

    Isn’t it just the best?! It’s like it’s a completely different vegetable.

  10. Noreen

    When I make this I omit the lemon juice, add red pepper flakes and let marinate for a couple of hours. This makes for a nice spicy surprise. My family loves it.

  11. Heidi (mother of Piper, Alden and Reilly)

    I usually add the lemon juice toward the end of the roasting time. The last and optional ingredient is to stir in browned or toasted pine nuts at the end. They also love roasted cauliflower with capers added at the end instead of lemon juice.

  12. Christie

    Cabbage is another unpopular veggie that turns into wonderfulwhen quartered and roasted with olive oil and salt. You can’t even recognize it.

    I’ll have to try that, thanks! ~Elise

  13. B Mayhew

    My only comment would be to briefly blanch the broccoli before roasting, as it will retain a brighter green color.

    I know it adds a step, but it comes out much prettier.

  14. Sarah

    Funny – Broccoli was and is my 7 yr olds fav veggie since she ate it as a baby. Cauliflower too – but not so much now. This looks darn tasty and will have to be tried!

  15. Debbie

    Never thought of broccoli this way but have done asparagus with olive oil, salt & pepper with parmesan cheese and hubby who doesn’t do alot of veggies loves it. Will have to try with garlic & lemon juice

  16. Jean

    Yum! I do this with brussel sprouts, asparagus and potatoes too only minus the cheese, we have an allergy person. Roasting makes the sugars come out and it is so good. PLUS it’s super easy. Mom isn’t tied to the stove top! Use what ever spices you like. I add garlic a lot.
    Cheers

  17. Ilona

    Yum! My New Roots has a recipe for an awesome spicy roast broccoli: http://mynewroots.blogspot.com/2011/10/spicy-roasted-broccoli-with-almonds.html

    Love it! ~Elise

  18. Lac

    Oooh, I have never tried it with garlic and lemon. I will have to soon.

    If you want to save time, I’ve found that nuking frozen broccoli until it is UNFROZEN but not cooked and then pan-frying it with roughly the same amount of oil, really letting the broccoli get a lot of brown color, then finishing with parm is ALMOST the same and takes mere minutes.

    SO TASTY! I usually toss in some kosher salt at the end.

  19. Jamie N.

    I love broccoli cooked this way! And yes, this recipe does translate well for green beans. Yum!

  20. Cindy

    Made this tonight with your panko crusted salmon in the oven at the same time. Delicious! Thanks so much for the recipes! Kids love it too by the way.

  21. Mary Jo

    I just made roasted broccoli tonight for dinner before I read this post. I also cut up good sized pieces of red peppers, quarter a few onions, add a few slices of banana or poblano peppers. I mix red pepper seasoning with the olive oil, then toss with the vegetables before roasting.

    We LOVE roasted vegetables. So healthy & absolutely delicious.

  22. Cameron

    We have been making roasted broccoli this way for years. One of my favorite ways to serve it is with an over easy or poached egg on top for brunch or breakfast.

  23. Denise

    We are all about roasting our veggies – they taste so much better! And, kids seem to enjoy more!

  24. Mel

    I love to add cherry tomatoes to the broccoli before roasting. So yummy!!!

  25. CodyRay

    Some friends and I had this recipe a few days ago! It was the best broccoli I had ever tasted! So full of flavor and so light! We all loved it, and added it to each of our recipe catalogues for easy access again! Thanks so much for sharing!

  26. terri

    OMG! I have never been a broccoli fan. However, I just made this recipe with t-bone steaks and, WOW! I have devoured the broccoli. Even my 3 year old enjoyed it!
    Thanks!

  27. The Healthy Apple

    May sound crazy but I LOVE roasted broccoli. It’s my favorite side dish in the winter and I’ve been roasting it all week.
    Hope all is well with you! Have a great night, Elise.

  28. Martha

    I make this all the time. One tip, I crank the oven to 475 or 500, and I put a heavy pan or pizza stone (wrapped in tin foil) in the oven to preheat.

    I add a dash of sugar to my broccoli. This helps you get great golden/brown caramelizing yumminess! It’s my secret ingredient.

    When you’re ready to roast the broccoli, carefully place the broccoli on the preheated pan or stone, cut side down. This really helps make the broccoli crispy-yummy. It’s also faster, it’s done in maybe 10-15 mins.

    Great tips, thank you Martha! ~Elise

  29. Ann

    This is a fantastic recipe!! Thanks so much. Will try it with other veggies, such as cauliflower, cabbage, etc.

  30. Lesterk

    This is so easy and delicious. The flavors grabbed me the moment I put it in my mouth. My family liked it, too which is really saying something. Best of all it is made with pretty much all pantry ingredients as long as I have a lemon, which I usually do. Thanks, Elise.

  31. Darlene

    As a broccoli lover myself, thank you for this recipe. Now I have a different way to enjoy broccoli, instead of the same old way, boiling it.

  32. erin

    This is so tasty!

    Thanks very much for another keeper!

  33. Rebecca

    Broccoli was always one of my favorite vegetables.I had recently started to lose my love for it because I could never quite get it cooked exactly right. It always came out too wet and mushy or to crisp. The idea of roasting it has completely turned broccoli around for me. I made it without th

  34. Carlos Rosa

    My son (9 years old) hated broccoli and string beans. But ever since his mom cooked him these vegetables by roasting them in the oven, he can’t get enough. In fact, we fight over the last bits. She simply coats them in olive oil a nd sprinkles them with “Badia” complete seasoning.

  35. Megan

    Delicious! Nothing better than simple and delicious roasted broccoli …

  36. John B

    “Daddy, can I have some more broccoli?” was the reaction when my daughter tried this recipe. Music to my ears! This is the best broccoli I have ever had.

  37. Ann Marie Kelly

    5,000 stars!

  38. Shannon

    I didn’t want to make the typical steamed broccoli, so I did a search of broccoli recipes and am so happy I found this one! After trying this recipe, I explored the rest of of your site and I am so excited to cook again! Thank you for sharing!

  39. Laura

    I was looking for a roasted broccoli recipe and this was the first one that came up….I just made it and it was AMAZING (and I have a great dislike for this vegetable too!). This may be the only way I eat it from now on. Thanks!

  40. Marie Jayasuriya

    Fantastic recipe. I could not stop eating it!!!!

  41. Lori

    This recipe was awesome! Made it last night and before I could even get it in the oven my hubby was snacking on it and loved it the way it was, so you can imagine how awesome it was after it was roasted..scrumptious :)

  42. Paul

    This was a great recipe. I included carrots cut to roughly the same size, fresh garlic and fresh ginger. I plan to try the cabbage recipe above (Thanks!) and the original cauliflower. I hate cauliflower. But I’m looking for a reason to like it.

  43. Shruti

    This was a super hit last night. A big bag of broccoli from costco has been sitting in my fridge for 5 days. This was the first recipe that my search threw up and I’m so glad I tried it. My husband asked for seconds and said he wont mind having it on the side of his eggs for breakfast! And my 6yr old had 2 servings of it for dinner! I’m HAPPY! Thank you Elise.

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