This roasted broccoli recipe is an easy and delicious way to incorporate some vegetables into a quick weeknight dinner. It’s made with just a handful of ingredients and is simple to put together.
Roasting vegetables is an easy way to prepare them. Just a little bit of oil and few spices will be enough to enhance their flavor and will keep prep work to a minimum.
This broccoli recipe goes great with grilled steak, chicken, and this cedar plank mahi-mahi. For more great side dishes try these fresh marinated tomatoes, a mouth-watering brussels sprouts casserole, and the steak-house classic creamed spinach.
Ingredients
- Broccoli – Cut the florets into roughly 2 inch pieces
- Oil – We use extra virgin olive oil, use your favorite oil that is mild in flavor and will stand up to the oven temperature
- Seasoning – Salt, Italian seasoning, garlic powder, and crushed red pepper season the broccoli beautifully.
- Cheese – Grated parmesan cheese, hand grate it for the best results.
- Garnish – Lemon wedges.
- See the recipe card for quantities and preparation.
You will also need
- Large baking sheet (half sheet pan)
- Parchment paper
Instructions
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Add the olive oil, salt, Italian seasoning, garlic powder, and crushed red pepper to a small bowl. Stir well to combine.
Place the broccoli in a large bowl. Add the prepared olive oil to the broccoli and toss to coat the florets well.
Arrange the broccoli florets on the baking sheet, keep the larger pieces towards the edges and the smaller pieces in the center of the pan. Leave space between the pieces.
Roast the broccoli for 12-15 minutes or until golden in spots. Remove the baking sheet from the oven. Sprinkle the florets with a pinch of parmesan. Roast another 1-2 minutes until the cheese melts.
Serving and storing
Garnish the broccoli with extra parmesan cheese, if desired, and serve with lemon wedges. The lemon juice wakes up the flavor of the broccoli, so good!
Store leftovers in an airtight container in the refrigerator for 2-3 days. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips
- Cut the broccoli pieces into roughly the same size so they cook at the same rate.
- Don’t toss smaller stems you cut down from the florets. Roast them too, they’re delicious.
- Dry the broccoli well before combining with the oil.
- Don’t mound the florets, leave space between them on the baking sheet. Place larger pieces towards the edges of the sheet pan and keep the smaller pieces in the center.
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📖 Recipe
Roasted Broccoli
Ingredients
- 12 ounces Broccoli Florets cut into roughly 2 inch pieces
- 3 tablespoon Extra Virgin Olive Oil
- ¼ teaspoon Salt
- ¼ teaspoon Italian Seasoning
- ¼ teaspoon Garlic Powder
- Pinch of Crushed Red Pepper or to taste
- 2 tablespoon Grated Parmesan Cheese plus a pinch or two for garnish, optional
- Lemon Wedges for serving optional
Instructions
- You will also need: Large baking sheet (half sheet pan) and parchment paper
- Preheat the oven to 400°F
- Line a large baking sheet with parchment paper.
- Add the olive oil, salt, Italian seasoning, garlic powder, and crushed red pepper to a small bowl. Stir well to combine.
- Place the broccoli in a large bowl. Use a bowl that is large enough where you can toss the broccoli without spilling over.
- Add the prepared olive oil to the broccoli and toss to coat the florets well. Continue stirring and tossing until they are no longer dull and have a shine to them.
- Arrange the broccoli florets on the baking sheet, keep the larger pieces towards the edges and the smaller pieces in the center of the pan. Leave space between the pieces.
- Roast the broccoli on the center rack for 12-15 minutes or until they are golden in spots on the edges.
- Remove the baking sheet from the oven. Sprinkle the florets with a pinch of grated parmesan cheese. Place the baking sheet back in the oven and roast another 1-2 minutes until the cheese melts.
- Garnish the broccoli with extra parmesan cheese, if desired, and serve with lemon wedges.
Notes
- Cut the broccoli pieces into roughly the same size so they cook at the same rate.
- Don’t toss smaller stems you cut down from the florets. Roast them too, they’re delicious.
- Dry the broccoli well before combining with the oil.
- Don’t mound the florets, leave space between them on the baking sheet.
- Place larger pieces towards the edges of the sheet pan and keep the smaller pieces in the center.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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