Oven Roasted Broccoli

5 from 13 votes

A simple way to cook broccoli that easy and delicious!

Course Vegetable

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 166kcal

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.

- 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.