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 Just a few simple ingredients is all you need to make the Best Roasted Broccoli Ever. This is the kind of broccoli that turns broccoli haters into broccoli lovers!
Roasted Broccoli on a baking sheet with some broccoli on a wooden spoon on the baking sheet.

Oven roasted broccoli is an easy side dish for any meal. All it takes is a  few simple ingredients to make the best roasted broccoli ever. Lemon juice, garlic, and a little salt and pepper bring out the best flavors in the broccoli. Roasting is a great cooking option for broccoli because roasting brings out the natural sweetness in vegetables.

How to cut broccoli:

  1. Hold the broccoli by the stem and place it upside down on a cutting board.
  2. Use a sharp knife to trim around the edges of the stem and leaves and cut off all of the florets.
  3. Discard the center stem and green leaves.
  4. Break up any large chunks of florets by hand, or use a knife to cut them into smaller pieces.

Cutting broccoli with the stem facing up.

Can I use frozen broccoli to make roasted broccoli?

Yes, you can use frozen broccoli to make roasted broccoli using this recipe. The roasted broccoli will be more tender when using frozen rather than fresh broccoli. No need to thaw the broccoli, simply place it on the pan frozen and add approximately 5 minutes to the roasting time.

If you like this recipe, you may be interested in some of our other vegetable side dish recipes: 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

This recipe first appeared on The Stay At Home Chef on May 15, 2013

Roasted Broccoli on a baking sheet with some broccoli on a wooden spoon on the baking sheet.
Just a few simple ingredients is all you need to make the Best Roasted Broccoli Ever. This is the kind of broccoli that turns broccoli haters into broccoli lovers!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
  • 2 heads broccoli cut into florets
  • 3 cloves garlic sliced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon zested and juiced
  • 1/2 cup grated Parmesan cheese
Instructions
  • Place the broccoli florets onto a baking sheet and toss with the garlic slices. Drizzle with olive oil and season with salt and pepper.
  • Roast in an oven at 425 degrees until broccoli is tender crisp (about 15-20 minute).
  • Remove from oven and drizzle the lemon juice over the cooked broccoli and sprinkle the lemon zest and Parmesan cheese over it. Serve hot!
Notes

Nutrition

Calories: 153kcal | Carbohydrates: 16g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 291mg | Potassium: 681mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1335IU | Vitamin C: 190.8mg | Calcium: 195mg | Iron: 1.7mg
Course: Side Dish
Cuisine: American
Keyword: Roasted Broccoli
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Joan E
November 2, 2020 4:41 pm

I’ve been making this for at least 17-18 years. Shared by an Italian friend’s, from Long Island, grandmother before her. We add garlic powder after minced garlic and evoo. Add at least 1/2 C Parmesan last 10 minutes.

Maria Luisa Nino
September 29, 2020 4:39 pm

I made this today and the broccoli almost burned in some spots. I only used one head of broccoli shopped up as shown in the video. For the one medium broccoli, except for the Parmesan cheese, I used the same amount of the other ingredients used for two heads and I am glad I did because otherwise it would have been very bland. Next time I will be using more olive oil and about 1/4 cup Parmesan. Will make again because it is a good recipe but changing the amounts given in the written recipe. Maybe using a slightly lower… Read more »

April 3, 2020 7:20 pm

5 stars
Delicious.

Beth
February 9, 2020 2:59 pm

4 stars
How long would this take in an air fryer?

February 21, 2020 1:52 pm
Reply to  Beth

We have not tried this in an air fryer. I recommend checking your air fryer’s instructions/guide for general cooking times.

Laura
September 29, 2019 8:29 pm

Another win from the stay at home chef!!! So good. I think I used too much lemon but next time I will know.

Jackie
July 5, 2019 6:07 pm

Can you use minced garlic if you have no cloves ?

myfeetarecute
January 13, 2019 4:19 pm

Definately will try this but will skip the lemon. I hope it turns out more tender than crisp. Tfs!

March 22, 2018 2:39 pm

Rachel, you did amazing with this! When I was younger, I absolutely loved broccoli. I don’t know what happened after that but I suddenly stopped eating it as a young adult… it’s not really that I thought it was gross, but it ended up being the last thing on my plate and I often wouldn’t finish it. This recipe is golden! Not only does it maintain the nutrients in the vegetable itself – its’s crisp and fresh. My boyfriend and I live together now and his GO-TO vegetable is ALWAYS broccoli. It’s nice that I’ve found something simple, quick and… Read more »

Amy
July 28, 2017 12:02 pm

5 stars
I am a broccoli hater. When I saw this recipe a few years ago on the internet stating even broccoli haters would love it, I had to try it. It didn’t lie. I love this broccoli!! The key is to make sure its browned and crispy on the edges. Love it that way!!

nelly
July 19, 2017 10:32 am

4 stars
Love it! the only thing is I won’t use near as much lemon next time – we only used a half of one and it was way too lemony. Also, it might be better to put the lemon on before you bake it so it cooks in. thank you for this recipe!

March 7, 2016 4:40 am

I am making this tonight to go with our spaghetti and meatballs!

September 20, 2015 9:51 pm

What do you think of adding cauliflower and just increasing the other ingredients? The cooking time and temperature would probably stay the same.

March 27, 2014 2:57 pm

can you use frozen broc?

March 27, 2014 3:03 pm

While you could, it wouldn't roast quite the same. I'm sure it would taste fine, but not quite the same.

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