Roasted Broccoli

This oven roasted broccoli recipe is easy and versatile. The crisp, golden brown florets are delicious as a side dish or in all sorts of broccoli recipes!

Roasted broccoli recipe

Do you have any favorite broccoli recipes? I love it in just about anything – broccoli salad, frittatas, pasta, etc. – but my favorite way to eat broccoli might be the simplest: roasted!

Roasted broccoli is so easy to make, and the florets come out of the oven deliciously golden brown, crisp, and tender. I have a hard time not eating them all straight off the sheet pan, but they’re also a fantastic addition to all sorts of recipes and a yummy side dish on their own.

If you love roasted broccoli as much as I do, read on to find my foolproof method for how to roast it, along with a slew of serving suggestions to make it flavorful, filling, and absolutely irresistible. Happy roasting!

Broccoli recipes

How to Roast Broccoli

Making perfect roasted broccoli couldn’t be easier! Here’s what you need to do:

  1. First, preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. While the oven warms up, break a head of broccoli into evenly sized florets. Spread them on the baking sheet in a single layer.
  3. Toss the broccoli florets with olive oil and season with salt and pepper. Transfer them to the hot oven and bake for 15 to 22 minutes, until the florets are browned and crisp around the edges.

That’s it! You can also roast lemon halves along with the broccoli. Right when they come out of the oven, squeeze the roasted lemon juice over the florets. Then, finish them with a big sprinkle of red pepper flakes. Serve warm, and enjoy!

Easy Roasted Broccoli Recipe Tips

  • Wash AND dry your veggies. After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it’s too wet when it goes in the oven, it won’t get brown and crisp.
  • Don’t be afraid of the salt. No one loves bland broccoli, so salt yours generously. I sprinkle mine with sea salt before roasting and then add more, to taste, after it comes out of the oven.
  • Cut your florets to a similar size. Similar-sized pieces will cook at a similar rate, so make sure your florets are all about the same size. You don’t want little ones to burn before larger ones become tender!
  • Don’t let things get too crowded! If the florets are too close together on the sheet pan, they will steam in the oven, and they won’t get brown and crisp. Make sure to spread your florets in an even layer with a little space between each one.
  • Don’t toss the stalk! Chop it and roast it right along with the florets, save it to make soup, or pulse it into broccoli rice. Waste not, want not!

How to roast broccoli

Oven Roasted Broccoli Serving Suggestions

As I said above, my favorite way to serve oven roasted broccoli is with a big squeeze of lemon juice and red pepper flakes. But your options don’t end there! Here are a few more great ways to dress up this simple side dish:

Alternatively, make it a meal on its own! Add it to an easy roasted vegetable pasta, or pile it onto a DIY grain bowl with one of the sauces from above, a grain, and a protein. Here are a few of my favorites:

What are you favorite roasted broccoli recipes? Let me know in the comments!

Roasted broccoli

More Roasted Vegetables

Try roasting one of these veggies next!

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Roasted Broccoli

rate this recipe:
4.99 from 167 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves 4
Learn how to roast broccoli perfectly every time! Enjoy it on its own, or try one of the flavorful serving suggestions above.




  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Place the broccoli florets on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet.
  • Roast 15 to 22 minutes or until browned around the edges. Sprinkle with red pepper flakes, if desired.


Note: I like to serve roasted broccoli with squeezes of fresh lemon juice.



4.99 from 167 votes (127 ratings without comment)

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Rate this recipe (after making it)

  1. DBrown

    I eat this delightful recipe at least three times a week.

    • Phoebe Moore (L&L Recipe Developer)

      So glad you love it!

  2. Marysa

    Looks so simple and delicious! I love roasted veggies.

    • Phoebe Moore (L&L Recipe Developer)

      Hope you love the broccoli!

  3. Kayleigh King

    5 stars
    Wow! I saw a bag of broccoli in my fridge and thought I should eat that before it goes bad. But it doesn’t sound very good my thought process continued lol. Oh well, it’s good for me, I’ll look up a recipe. Proceeded to eat the entire pan. Lol this is the best broccoli I’ve ever had!

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved it!

  4. Robin

    5 stars
    I have always loved this recipe with grated garlic, parm and of course the lemon zest and juice. Awesome. Thanks

    • Phoebe Moore (L&L Recipe Developer)

      Hi Robin, so glad you love the broccoli!

  5. Pearlas

    5 stars
    This recipe was so very easy and absolutely delicious! I used garlic salt and pepper. 👍🏼👍🏼👍🏼

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved the broccoli!

  6. Phoebe Moore (L&L Recipe Developer)

    So glad you loved it!

  7. angel chaudhary

    5 stars
    Easy , Yummy and Healthy ! we can’t make it without oven ?

  8. angel chaudhary

    5 stars
    Easy , yummy and healthy ! we can’t cook without oven ?

    • Pp

      5 stars
      Yes anything look it up

  9. Charlie

    5 stars
    I’ve made this broccoli recipe multiple times and it’s our family’s favorite. Thanks for the recipe.

    • Jeanine Donofrio

      Hi Charlie, I’m so glad it’s been a hit!

  10. Ann

    5 stars
    Yummy! and easy! I made just enough for 2 people, using a quarter of a regular lemon cut into 4 thin wedges. I was surprised at how nicely the lemon flavor came through.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Ann, I’m so glad you loved it!

  11. Maribee

    5 stars
    The lemon halves made a huge difference! The broccoli tasted zesty and lemony… so good.

    • Jeanine Donofrio

      I’m so glad you loved that touch!

  12. Pam

    5 stars
    No other broccoli recipe will do for my family! Even my picky eaters love it!

    • Jeanine Donofrio

      I’m so glad it was a hit for everyone!

  13. Stacy

    5 stars
    This is the BEST broccoli recipe ever!

    • Jeanine Donofrio

      I’m so glad you loved it!

  14. Kel X

    4 stars
    You might want to note that the time and temperature for this recipe won’t work well for stem chunks and larger florets. Those really need around 25 minutes at 425-450°, or even up to 500°

  15. Nic

    5 stars
    My granddaughter loves broccoli and this was a huge hit for her. My husband does NOT like it, and he shockingly went back for seconds. Thank you!!

  16. Diane

    5 stars
    I just LOVE this broccoli recipe. My family asks for it all the time!

    • Jeanine Donofrio

      I’m so glad you loved it!

  17. Gibby

    5 stars
    A staple in my home now and I never really liked broccoli before!

    • Jeanine Donofrio

      I’m so glad you’ve been enjoying it this way!

  18. Angie

    5 stars
    My favorite broccoli recipe!

    • Jeanine Donofrio

      so happy to hear!

  19. Mandy

    5 stars
    So good! I replace the red pepper flakes with Parmesan cheese and it’s delish. My toddler daughters gobble it up! It’s their favorite dish ever.

    • Jeanine Donofrio

      I’m so glad they love it!

  20. Gloria

    5 stars
    I made this roasted broccoli and my family begged for more!

    • Jeanine Donofrio

      I’m so glad it was a hit!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.