Oven roasted broccoli is an excellent healthy recipe to have in your arsenal. It can be easily used in myriad ways, from simple sides to main dishes.
Roasting broccoli also brings out the best flavors of the veggie. The method slightly chars the edges of the florets, making them delightfully crispy and delicious.
To make it a meal, enjoy roasted broccoli with a grain and plant protein. Or if you’re craving for a cozy dinner, toss it into our nut-free and gluten-free Vegan Mac and Cheese.
- Broccoli. You can use pre-cut broccoli florets or cut a whole broccoli head yourself. One medium head makes enough for two entrees or four side servings.
- Olive oil. Other oils, like avocado or grapeseed oil, also work well.
- Spices. The standard choices include salt and black pepper. However, you’re welcome to add other spices, like crushed red pepper flakes or turmeric.
How to Make Oven Roasted Broccoli
The following recipe is very basic, as it call for nothing more than broccoli, oil, salt, and pepper. It’s meant to serve as a “springboard” for your own batch of homemade roasted broccoli. You can find the ingredients and steps in the recipe card at the bottom of this post.
1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone mat.
In a large bowl, combine the broccoli florets, olive oil, and spices. Toss until all of the broccoli florets re coated in oil and spices.
Tip: if you’re looking to use less oil for health reasons or to keep the calories low, you might want to consider an oil sprayer. Oil sprayers allow you to evenly coat the broccoli with a fine mist.
2. Place the broccoli on the baking sheet in a single, even layer.
3. Roast for 15 to 20 minutes, or until the broccoli florets are slightly charred and crispy. Serve warm on their own or in a dish of your choice.
Recipe Tips, Variations, and Substitutions
- Cut the broccoli into even pieces. To ensure all the florets cook at the same rate, cut the broccoli into same-sized pieces. If you’re using pre-cut broccoli, trim the florets as needed.
- Use vegan butter. Try replacing the oil with melted vegan butter.
- Toss with different spices. In addition to salt and pepper, roasted broccoli tastes delicious with spices like garlic powder, celery salt, turmeric, or paprika. Choose spices that work with your finished dish.
- Add nutritional yeast. For a cheesy flavor, toss the broccoli florets with a few tablespoons of nutritional yeast, similar to our cheesy vegan roasted cauliflower.
- Sprinkle with lemon juice. Almost every veggie works well with a splash of fresh lemon juice, and broccoli is no exception. Simply squeeze half a lemon on top just before serving.
- Serve with your favorite sauce. As a snack or side, this roasted broccoli tastes great with myriad condiments. Try it with a vegan ranch dressing or carrot ginger dressing.
Frequently Asked Questions
Can I store leftovers?
Although Roasted Broccoli tastes best right out of the oven, you can store it in the refrigerator in an air-tight container for 3 to 4 days. For best results, eat it as soon as possible.
Can I freeze it?
Unfortunately, Roasted Broccoli won’t fare well in the freezer. For optimal flavor and texture, it’s best to enjoy it freshly roasted or store it in the refrigerator.
- Vegan Nacho Cheese Sauce — For a comforting snack, enjoy roasted broccoli with this dairy-free cheese.
- Vegan Mac and Cheese — Mac and cheese with broccoli is a classic and cozy dish.
- Savory Vegan Breakfast Bowl — Add some crunch to your breakfast bowl with roasted broccoli.
Oven Roasted Broccoli
- 5 cups broccoli florets about one medium head, chopped
- 2 to 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silicone mat. In a large bowl, combine the broccoli florets, olive oil, and spices. Toss until all of the broccoli florets re coated in oil and spices.
- Place the broccoli on the baking sheet in a single, even layer.
- Roast for 15 to 20 minutes, or until the broccoli florets are slightly charred and crispy. Serve warm on their own or in a dish of your choice.
- One medium broccoli head yields about 5 cups of broccoli florets. The exact amount will depend on the size of your broccoli.
- As a side dish, this recipe yields enough for about 4 servings.
- Feel free to use additional spices, like garlic powder or turmeric.
- To store leftover roasted broccoli, keep it in an air-tight container in the refrigerator for about 3 days.
- Avoid freezing roasted broccoli, as this will alter its consistency and texture.
About the Author
Kirsten Nunez is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.