This super simple roasted broccoli makes an easy side dish that takes only a few minutes of effort and pairs fantastically with all your favorite weeknight dinners!
I’ve been on a major broccoli kick lately. High in fiber, vitamin C, vitamin K, iron, potassium, and a ton of other nutrients, broccoli is a total powerhouse vegetable and a great addition to your plate!
Broccoli doesn’t need a PR team – it’s one of those super foods that just makes sense!
I’ve posted a TON of broccoli recipes over the year, but today we’re going to keep things simple with my busy weeknight broccoli, which is just a big ole plate of lightly roasted broccoli.
It’s a fantastic nutritious side dish, and one I’m always at risk of devouring before we sit down to eat. I will legit stand over the pan and pop them in my mouth the second I take them out of the oven.
Roasting is one of the most hands-off (and delicious!) methods for cooking broccoli and results in tremendous flavor and texture. No soggy broccoli here!
I like mine lightly roasted so the broccoli is still vibrant green with golden toasty edges. Love yours extra crispy and charred? Feel free to roast the broccoli a little longer and to your liking.
Easy Roasted Broccoli
No need for a book report. Let’s get our broccoli on!
Below you’ll find the base recipe and even some amazing variations you can make by adding a few extra spices and extras. Feel free to double or even triple the recipe if you need extra to feed your crew!
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Chop and break off broccoli into florets if using broccoli crowns. Wash and dry thoroughly.
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Preheat the oven to 400°F and add the broccoli florets to a baking sheet.
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Drizzle broccoli with olive oil Mix well and spread out, spaced, so each little piece has some room to get crispy on the edges.
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Season with garlic powder, salt, and pepper. I typically add around ¼ tsp each of sea salt and garlic powder and around ⅛-¼ black pepper.
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Roast 15 to 20 minutes or until the edges are browned to your liking. Smaller florets will cook faster and larger pieces will take a little longer. Adjust as needed.
Nutrition Facts below are estimated using an online recipe nutrition calculator and are calculated per 3 oz serving. I can easily scarf half the pan so feel free to serve up a larger portion if you’re hungry! Adjust as needed and enjoy.
Calories: 196kcal, Carbohydrates: 23g, Protein: 10g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 113mg, Potassium: 1078mg, Fiber: 9g, Sugar: 6g, Vitamin A: 2119IU, Vitamin C: 303mg, Calcium: 160mg, Iron: 3mg
Tasty Variations
This is where you get to be creative! In addition to the olive oil, salt, and pepper – add these ingredients for an entirely new flavor profile for your roasted broccoli:
- Garlic Parmesan Roasted Broccoli: add garlic powder and grated Parmesan cheese
- Lemon Herb Broccoli: add lemon zest, lemon juice, thyme (or other fresh herbs like rosemary or oregano)
- Smoky Roasted Broccoli: season with smoked paprika, garlic powder, and onion powder
- Easy Cheesy Broccoli: roast the broccoli first then sprinkle cheese on top and return to the oven for a few minutes to melt the cheese. My Broccoli Cheese Sauce is also a delicious option!
- Tahini Roasted Broccoli: after roasting with oil, salt, and pepper, whisk together fresh lemon juice and tahini and drizzle over the broccoli. Sprinkle paprika on top for even more flavor!
Not sure what to make with your roasted broccoli? Here are some of my favorite ways to scarf it!
I will typically roast a big ole pan of broccoli when we’re having a protein heavy main dish like chicken, salmon, or shrimp and also love pairing it with assorted pasta and rice dishes too.
You can even amp up the flavor of broccoli cheese soup by adding roasted broccoli to the mix!
Of course you don’t need to roast it alone! Add some seasoned chickpeas, carrots, cauliflower, potatoes, or brussels sprouts to the mix too. There are so many amazing flavors and ingredient combos you can play around with.
The other night we roasted some portobello mushrooms along with the broccoli and served it with a big bowl of pesto pasta. So delish! Honestly the possibilities and pairings are endless.
If you get a chance to try this rockin’ recipe, let me know! Leave me a comment or review using the form below and let me know what you paired yours with. I can’t wait to hear from you!
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