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

4.7 stars (317 ratings)

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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? ›

The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are also quick to burn. Make sure the florets are well-coated with olive oil to keep this from happening. Don't Crowd the Pan. If the florets are too close, they will steam instead of roast.

What cooking method is best 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.

How to make roasted broccoli BBC good food? ›

Heat oven to 200C/180C fan/gas 6. Put the halved broccoli, stalk-side down, on a baking tray. Mix the oil with the paprika and some seasoning, then rub all over the broccoli. Roast for 30 mins until tender and lightly charred.

How to keep broccoli from burning? ›

Cook the broccoli uncovered for 1 to 2 minutes, COVER it, and continue cooking for about 6 more minutes (8 minutes total). Lift the lid occasionally (every 1 to 2 minutes) to stir the broccoli and prevent burning. You want the florets to lightly char, which adds depth of flavor to the veggie.

Why does my roasted broccoli taste bitter? ›

Why is Broccoli Bitter? Broccoli contains several compounds which some people perceive as bitter. Proper growing, storage, and cooking can replace that bitter flavor with an earthy, almost sweet taste. Broccoli is best grown when the temperatures are cool and there is less sunlight.

How do restaurants make broccoli so good? ›

How do restaurants make broccoli so good? Restaurants often blanch broccoli first to ensure it's cooked quickly and evenly, maintaining a vibrant color and crisp texture. They might also enhance flavor with MSG or special seasonings.

How do you keep broccoli crispy when cooking? ›

Toss the broccoli florets and stems with a few teaspoons of oil and 1/2 teaspoon of salt. Spread the broccoli on a foil-lined baking sheet in a single layer. Roast for 20 to 25 minutes, until the broccoli is crunchy and you can see deep caramelized brown spots. Serve immediately.

Is roasted broccoli still healthy? ›

Roasted broccoli is a healthy side dish with major crowd appeal. Broccoli contains a lot of good-for-you fiber, vitamin C, and a surprising amount of protein, too. Who knew? If you've been in a rut with side dishes lately, or you're tired of steamed broccoli, you're going to love this simple side.

What herb or spice goes well with broccoli? ›

Great Spice and Herb Pairings for Broccoli and 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.

How do you perk up broccoli? ›

A quick soak in ice water for 5 to 10 minutes is often enough to reinvigorate wilted veggies. Bendy carrots will straighten right up, lettuce will crisp, and limp broccoli will find its strength again.

What do you soak broccoli in before cooking? ›

Nope, not those commercial produce washes; the USDA actually advises against using those. Instead, use a pantry staple: vinegar. Fill a large bowl with 2 ⅔ cups cold or warm water and ⅓ cup white vinegar. Allow it to soak for 2 minutes, then dump the broccoli into a colander.

Why is my roasted broccoli mushy? ›

The Secret to Perfect Roasted Broccoli

The smaller the broccoli pieces, the faster and crispier they will cook. Cut larger broccoli stems in half, for crisp results that will melt in your mouth. Cutting the broccoli stems in half, and making the pieces similar in size will ensure that everything cooks evenly.

Which cooking technique gives the best results when cooking broccoli? ›

Healthiest Way to Cook Broccoli

Lightly sauteed with garlic and a splash of water. It's that simple. Cooking broccoli in this way retains most of its colour, nutritional value along with that crunch that results in a delicious side dish that even my youngest and pickiest eater enjoys.

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 is my broccoli smoking in the oven? ›

Food positioning

If foods are positioned too close to the heating element, they can scorch and smoke.

How do you protect broccoli from heat? ›

Mulch with a dark-colored plastic cover or compost in the spring to help warm the soil. As the weather warms, remove black plastic to prevent excess heat, or cover it with straw. Improve soil drainage by planting in raised or mounded beds. Wet, heavy soil warms slower than well-drained soil.

Why did my broccoli burn in the air fryer? ›

If your broccoli has a long stalk attached, save it for another use, like making broccoli rice. 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.

References

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