Best Roasted Broccoli Recipe - A Beautiful Plate (2024)

Roasted broccoli tossed with sliced toasted almonds, red pepper flakes, garlic, lemon juice, and aged pecorino cheese.

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You guys. This roasted broccoli recipe. It is absurdly addictive! Quite possibly the best roasted broccoli you’ll ever make. Braceyourselves. I can easily consume a pound or two of broccoli in one sitting when it is prepared this way. Alarming, but true.

You allknow how much I lovemy vegetables. I can’t go without them,butthis is quite possibly the most tasty vegetable side dish on this blog.

These charred green beans and these fingerling potatoescome in at a close second. Oh, and these roasted sprouts and squash. Gah, don’t make me choose!

If it helps, Connor is equally as obsessed with this broccoli (it is one of his favorite things that I make) and it has gotten rave reviews from lots of family members and friends.

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Roasted Broccoli: Why You’ll Love It

If you’ve never roasted broccoli, you are missing out on the tastiest way to prepare it!

If you’ve hated broccoli up to this point(confession: I never experienced this phase of life), give this recipe and method a try. I have an inkling thatyou’ll become a broccoliconvert quite quickly.

It goes without saying thatmany vegetables taste better once caramelized and roasted in the oven. This isn’t ground breaking news, but broccoli is one of my all-time favorites.

Even more so than asparagus, carrots, and the other usual favorites. The broccoli florets get crispy and caramelized, and the normally flavorless stalkstransform into addictive bites of heaven. I mean, really, you could stop right there.

Once the roasted broccoli is mixed with toasted sliced almonds, lemon juice, garlic, red pepper flakes, and aged pecorino cheese – ugh,so good.

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So, here’s the deal. I actually posted a version of this roasted broccoli recipe along time ago, but I’ve adjusted and improved the recipe andfelt it deserved new life!

New and improvedrecipe, new pictures, all good things. Most often, I like to move forward and share new recipes, but sometimes the old ones need some love and attention, you know?

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My new favorite way to prepare this dish is to slice the broccoli into ‘steaks’.

It gives the dish a better presentation, and the flat sides of the broccoli steaks allow the piecesto more evenly caramelize on the sheet pan.

To make things easier, the raw sliced almonds are added to the sheet pan halfway through cooking. This makes things really easy, and eliminates the need to toast them separately in a skillet.

Tips for Making The Best Roasted Broccoli:

If you’re having difficulty slicing the broccoliinto ‘steaks’- medium florets will also work.

Just make sure your broccoli pieces are consistent in size (if the pieces vary in size, they will cook unevenly) and they are spread into an even, thin layer.

Ideally when roasting, you want the vegetablesnot to touch each other on the sheet pan. Crowding will result in uneven cooking, less caramelization, and longer cook times.

Many home ovens have not been calibrated recently and can be off by as much as 50 degrees in temperature! I highly recommend investing in a cheap oven thermometer(affiliate link).

Why is my broccoli roasting too quickly?

If your oven runs hot, I recommend reducing the oven temperature byat least25 degrees and vice versa. The high roasting temperature, included below, produces extra crispy florets and extra caremelization (aka. flavor!).

It goes without being said that this recipe serves3 to 4 people (in ‘normal’ world), but don’t be surprised if you find yourself consumingall of it in one sitting! It isthatgood. Just read the reader reviews below if you don’t believe me!

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The Best Roasted Broccoli Recipe

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Yield: 3 - 4 Servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Roasted broccoli tossed with sliced toasted almonds, red pepper flakes, garlic, lemon juice, and aged pecorino cheese. You won’t be able to stop eating this delicious broccoli side dish! Vegetarian and naturally gluten free.

Ingredients

  • lbs broccoli crowns roughly 2 heads
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves finely grated with a microplane or pressed
  • large pinch dried red pepper flakes
  • ½ teaspoon kosher salt
  • 3 tablespoons raw sliced almonds, with or without skin
  • 2 teaspoons fresh lemon juice
  • 2-3 tablespoons freshly grated aged pecorino cheese
  • zest of half a lemon

Instructions

  • Preheat the oven to 475°F (246°C) with a rack in the center postion. Oven TemperatureNote: I use a separate oven thermometer to ensure that my oven is calibrated properly.The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!).If your oven runs hot (you can check this by using an oven thermometer)or you prefer less crispy florets, reduce the oventemperature to 425°F-450°F (220°C-232°C) and adjust the cooking time as necessary.

  • Line a sheet pan with aluminum foil.Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached.Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise. Note: If you’re having difficulty slicing the broccoliinto ‘steaks’- medium florets will also work, but you will most likely need to reduce the temperature and roasting time to ensure that they do not burn. Try to make your broccoli pieces consistent in size, as this will help them roast evenly.

  • In a large bowl, whisk together the olive oil, grated or pressed garlic cloves, and red pepper flakes.Add thebroccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.

  • Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.

  • Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.

Video

Tips for Success:

  • If you’re having difficulty slicing the broccoliinto ‘steaks’- medium florets will also work, but you may need to reduce the oven temperature and roasting time to ensure that they do not burn. Make sure your broccoli pieces are consistent in size (if the pieces vary in size, they will cook unevenly) and they are spread into an even, thin layer. Ideally when roasting, you want the vegetablesnotto touch each other on the sheet pan. Crowding will result in uneven cooking, less caramelization, and longer cook times.
  • Many home ovens have not been calibrated recently and can be off by as much as 50 degrees in temperature! I highly recommend investing in acheap oven thermometer. If your oven runs hot, I recommend reducing the oven temperature byat least 25 degrees and vice versa, and watching it carefully. The high roasting temperature, included below, produces extra crispy florets and extra caremelization (aka. flavor!).

Serving: 1serving, Calories: 182kcal, Carbohydrates: 7g, Protein: 3g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 14g, Cholesterol: 1mg, Sodium: 307mg, Fiber: 3g, Sugar: 1g

Author: Laura / A Beautiful Plate

Course: Vegetable Side Dishes

Cuisine: American

Note to Readers:Thisbroccoli recipe was originally published as ‘crack broccoli’ in 2015. It was updated and re-named in 2018. The use of slang was in poor taste and is not a reflection of my values or this site. I sincerely apologize to any readers or visitors that were hurt or offended, and am appreciative of yourcritical feedback. Thank you for listening!

This post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my privacy policy for more information.

Best Roasted Broccoli Recipe - A Beautiful Plate (2024)

FAQs

How do you stop broccoli from burning when roasting? ›

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.

Why is my roasted broccoli mushy? ›

Don't Crowd the Pan.

If the florets are too close, they will steam instead of roast. If your roasted broccoli comes out mushy, it is likely the pieces were too close together. Give it room for the air to circulate!

What is the best cooking method for broccoli? ›

Steaming broccoli is quick and easy, and it's considered one of the healthiest ways to prepare the vegetable. Instead of submerging the florets and stem into boiling water or roasting them in the oven, the broccoli is placed in a steamer basket over simmering water and covered with a lid.

Why does my roasted broccoli taste bitter? ›

Some broccoli varieties are more bitter than others and bolt quicker, choose heat tolerant varieties or quick maturing varieties. Even if the head is small, pick your broccoli when the florets are tight, close together and bright green.

Should broccoli be washed before roasting? ›

Like other vegetables, broccoli can harbor a host of contaminants. "It's important to wash any vegetables, as they can carry Salmonella, E. coli, and Listeria,” registered dietitian Chelsea Edwards tells Southern Living. "Not washing your produce increases the risk of one of these foodborne illnesses."

How do you keep broccoli crispy when cooking? ›

To avoid soggy broccolis try steaming it for 2 minutes and check the texture, if required cook for a minute more but not more than that. After this, you put the boiled broccoli into ice water, the constant shock will make them crispy.

How do you make roasted vegetables not mushy? ›

Don't crowd the baking sheet.

If you crowd and overlap the veggies, they will steam and get mushy, not what we want! Roast vegetables at a high heat, 425 degrees F and make sure you preheat the oven so it is HOT when the veggies go in!

How do you keep broccoli crisp? ›

Stash the broccoli in a cold part of your refrigerator — like the crisper drawer — preferably away from fruits and that produce excessive ethylene gas like apples. If there's no room in the crisper, store it on a shelf near the back of the fridge.

What seasoning is good for broccoli? ›

It's definitely hard to find a spice or herb that doesn't work with broccoli or broccolini. Any combination of garlic, salt, pepper and any classic herbs, (basil, rosemary, sage, parsley, tarragon, thyme, etc.,) is a surefire way to treat these veggies right.

Why does restaurant broccoli taste so good? ›

Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these. Why? Because it makes veggies taste richer, more flavorful, and saltier than they would if you cooked them at home, which encourages you and other customers to keep coming back for more.

Is it better to boil or bake broccoli? ›

In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking. All cooking treatments, except steaming, caused great losses of chlorophyll and vitamin C. Only boiling and stir-frying/boiling caused the loss of total carotenoids.

Is roasted broccoli still healthy? ›

It's a great side dish recipe to keep in your back pocket, and goes with just about anything. Roasted broccoli is a healthy side dish with major crowd appeal.

How to make roasted broccoli BBC good food? ›

Method
  1. Preheat the oven to 220C/425F/Gas 7.
  2. Heat an ovenproof griddle pan until smoking hot. Place the broccoli into the pan and drizzle with the oil.
  3. Grill for two minutes on each side then transfer to the oven for five minutes, until cooked through.

What's the healthiest way to eat broccoli? ›

Cooking (Or Not Cooking) Broccoli To Protect Its Nutritional Riches : The Salt Cooking broccoli too long destroys the beneficial enzyme that breaks down chemicals into cancer fighters. The best way to eat it is raw or steamed for just two to three minutes, a nutrition expert says.

How do you keep roasted vegetables from burning? ›

Swich tip: the smaller the vegetable pieces, the higher the oven temperature needs to be. This may sound counter-intuitive. But here's why: smaller vegetables take less time to cook throughout. On the other hand, harder and bigger vegetables are better cooked at 350-400 to prevent the vegetables from burning.

Why does my broccoli always burn? ›

To help prevent over-browning or burning, make sure your broccoli is cut into roughly the same size pieces. You'll also want to make sure the florets are on the small side so they cook all the way through before the edges of the broccoli brown too much.

Why do my vegetables burn in the oven? ›

**Use the Right Temperature:** The ideal roasting temperature for most vegetables is between 375°F to 425°F (190°C to 220°C). Higher temperatures can cause burning on the outside before the inside is cooked.

Why does my broccoli burn in the air fryer? ›

Extra-virgin olive oil – It helps the broccoli become tender as it cooks. Don't skimp on it – without enough oil, the broccoli will burn instead of browning. And tamari and garlic powder – The secret ingredients! They fill the broccoli florets with savory, umami flavor.

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