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Home » Vegetable

Published: Jun 29, 2023 by Kathy

Oven Roasted Broccoli

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Roasted broccoli florets on a plate.

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.

Roasted broccoli on a white plate.

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.

A head of broccoli in the garden.

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

Heads of broccoli, a fresh lemon and a bottle of olive oil.

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

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
Cut broccoli on a baking sheet.
Lemon juice being squeezed over cooked broccoli.

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

Why is my roasted broccoli soggy?

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:

  • Beer Can Chicken
  • Sloppy Joes
  • Pan Fried Pork Chops
  • Trout Almondine
  • Baked Chicken and Rice

More delicious vegetable dishes

  • Green Beans with Almonds
  • Broccoli Gratin
  • Gingered Beets
  • Roasted Carrots
  • Roasted Brussels Sprouts
  • Sugar Snap Peas
A plate of cooked broccoli.

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.

  • A broccoli casserole topped with toasted breadcrumbs.
    Broccoli Gratin
  • Green beans in a white bowl.
    Garlic Green Beans
  • A large pot filled with baked beans.
    Old Fashioned Baked Beans
  • Broccoli on a strainer over a pot of water.
    Blanching Broccoli
Roasted broccoli on a white plate.

Oven Roasted Broccoli

Kathy Berget
A simple way to cook broccoli that easy and delicious!
5 from 13 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Vegetable
Cuisine American
Servings 4 people
Calories 166 kcal

Equipment

  • Cookie Sheet
  • Parchment paper
  • Measuring Spoons
Prevent your screen from going dark

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 dry
    2-3 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 salt
    pinch 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.

Nutrition

Calories: 166kcalCarbohydrates: 20gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 110mgPotassium: 965mgFiber: 8gSugar: 5gVitamin A: 1894IUVitamin C: 273mgCalcium: 143mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

More Vegetable

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Reader Interactions

5 from 13 votes (13 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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