Easy to make with so much flavor, this oven-roasted broccoli is a perfect vegetable side dish.
Make with your homegrown broccoli or store-bought broccoli for a perfectly satisfying dish.
Homegrown broccoli
We have been harvesting broccoli from our garden, and it is so delicious! We've been eating it raw and our new favorite way of cooking it is with this oven-roasted broccoli.
It just uses a few ingredients; broccoli, olive oil, fresh lemon juice, and a sprinkling of salt. That's it! You'd think for something this yummy, you'd need to add a whole lot more.
The oven roasting really does something magical to the broccoli. The florets become just slightly crispy and the stems still remain slightly crunchy. The lemon juice brightens the flavor of the broccoli without tasting really lemony. In fact, my husband asked what I'd added because he couldn't identify the flavor.
The broccoli comes out of the oven in just 15-20 minutes! Perfect for dinner any night of the week.
Don't worry if you don't have broccoli in your garden! Store-bought broccoli works perfectly well too!
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Broccoli - Select 2-3 heads of broccoli. If using garden fresh broccoli, you can leave several inches of the stem, unless they are tough. For store-bought broccoli, you may want to cut the florets in half lengthwise.
- Olive Oil - The oil is drizzled over the florets before going into the oven. It helps crisp the broccoli and adds flavor.
- Lemon Juice - Use a freshly squeezed lemon! The juice is added to the florets when they come out of the oven.
- Salt - This is a great time to use a delicious coarse salt! You can use kosher salt or splurge and use Maldon Sea Salt! Regular table salt doesn't offer the same flavor.
Step-by-step directions
How to make it
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Rinse and dry broccoli
- Cut into small florets
- Place on a baking sheet and drizzle with olive oil and a sprinkling of salt
- Roast in the oven for 15-20 minutes
- Squeeze fresh lemon juice over roasted garlic
- Add another pinch of salt and serve
Recipe tips
- Roasting time will vary depending on your broccoli. The best way to tell if it's done is to taste one. You're looking for slightly crispy tops and a bit of bite in the stem.
- Try to place broccoli in a single layer on the baking sheet. Don't overcrowd the pan.
- Stir broccoli halfway through cooking time. Just flip it and rotate it around with a spatula. Then spread back out into a single layer.
- Just before adding the lemon juice, pile the broccoli and then squeeze the lemon juice. Give it a slight toss and place it in a serving bowl.
Frequently asked questions
After rinsing the broccoli, try to remove as much water as possible. Shake out any excess water and pat dry with a towel.
Be careful to not overcrowd the pan. The broccoli needs some space otherwise it will steam in the oven instead of roasting and becoming slightly crisp.
Serving suggestions
Serve this delicious broccoli with any favorite main dish. Some options include:
More delicious vegetable dishes
- Green Beans with Almonds
- Broccoli Gratin
- Gingered Beets
- Roasted Carrots
- Roasted Brussels Sprouts
- Sugar Snap Peas
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious vegetable dishes.
Oven Roasted Broccoli
Ingredients
- 2-3 heads broccoli
- 2 tablespoons olive oil
- pinch coarse salt
- ½ lemon juice
Instructions
- Preheat oven to 400°F
- Rinse broccoli and pat dry2-3 heads broccoli
- Cut broccoli into small florets. If the stem is tough, remove all but 1 inch. Slice large florets in half lengthwise. Place on a parchment-lined baking sheet.
- Drizzle olive oil over broccoli. Toss broccoli lightly with your hands so all areas of broccoli are covered with oil.2 tablespoons olive oil
- Sprinkle with a bit of saltpinch coarse salt
- Roast in oven for 15-20 minutes, flipping broccoli once halfway through cooking time, until the broccoli tops are just slightly crispy and the stems are tender but still maintain a bit of crunch.
- Remove from oven and drizzle with freshly squeezed lemon juice. Taste broccoli and add another small pinch of salt, if needed.½ lemon juice
- Serve hot.
Notes
-
- If using garden fresh broccoli, you can leave several inches of the stem, unless they are tough. For store-bought broccoli, you may want to cut the florets in half lengthwise.
- Parchment paper is optional. You can simply roast the broccoli directly on the baking sheet.
-
- Try to place broccoli in a single layer on the baking sheet. Don't overcrowd the pan.
-
- Stir broccoli halfway through cooking time. Just flip it and rotate it around with a spatula. Then spread back out into a single layer.
-
- Just before adding the lemon juice, pile the broccoli and then squeeze the lemon juice. Give it a slight toss and place it in a serving bowl.
- Roasting time will vary depending on your broccoli. The best way to tell if it's done is to taste one. You're looking for slightly crispy tops and a bit of bite in the stem.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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