I love roasted broccoli and could easily eat an entire pan in one sitting, though I usually save some because leftovers are great for salads and egg scrambles. I typically roast a big sheet pan at once and use the extras throughout the week.
Roasting is my favorite way to cook vegetables, and over time I’ve picked up a few simple techniques that reliably produce crispy, perfectly roasted broccoli. These tips work well for most roasted vegetables, too.
Here are the main tricks I follow:
- Use fresh broccoli rather than frozen. Frozen broccoli releases a lot of water as it cooks, making crisping difficult. If you only have frozen, steaming is a better option; save fresh heads for roasting.
- Dry the broccoli well after rinsing. I rinse broccoli thoroughly—bugs can hide in the florets—then lay them on a clean dish towel and pat them dry. Excess surface water prevents browning and crisping, so drying is important.
- Give the florets space on the baking sheet. Overcrowding makes vegetables steam instead of roast. Spread the florets out so air can circulate. If you’re cooking a lot, use two sheets rather than piling everything onto one.
The pan can be a bit fuller than in my photos—I was short on broccoli this time—but don’t overcrowd it if you want crisp edges and caramelization.
4 Favorite Roasted Broccoli Versions
I vary the finishing touches depending on what’s in my kitchen. The base seasoning (oil, salt, pepper, garlic powder) is all you need for a delicious pan of roasted broccoli, and from there you can create four simple versions:
The Basic Version: Toss florets with oil, salt, pepper, and garlic powder. I prefer garlic powder to fresh garlic when roasting because it won’t burn and it’s convenient.
“Cheesy” Vegan Broccoli: Add nutritional yeast to the basic seasoning before roasting for a savory, cheesy flavor.
Lemon Parmesan Roasted Broccoli: After roasting, squeeze fresh lemon juice over the florets and sprinkle with grated parmesan.
Balsamic Roasted Broccoli: Drizzle with balsamic vinegar after baking for a sweet-tart finish.
If you try this roasted broccoli, I’d love to hear how you liked it—leave a comment or share a photo on Instagram.
Perfect Roasted Broccoli
Ingredients
Version #1: Basic Recipe
- 2 lbs. broccoli crowns (enough to fill one large baking sheet without overcrowding)
- 1 1/2 Tbsp. cooking oil olive, avocado, or grapeseed oil work well
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/4 tsp. salt
Version #2: “Cheesy” Vegan Roasted Broccoli
- Add 1 Tbsp. nutritional yeast
Version #3: Lemon Parmesan Roasted Broccoli
- Add 1 Tbsp. lemon juice
- 2 Tbsp. grated or shredded parmesan cheese
Version #4: Balsamic Roasted Broccoli
- Add 1 Tbsp. balsamic vinegar
Instructions
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Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly spray it with cooking spray.
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Wash broccoli crowns and cut into roughly equal-size florets. Optionally rinse florets in a colander, then spread them on a clean dish towel and pat dry.
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Place the broccoli in the center of the prepared baking sheet. Drizzle with cooking oil, then sprinkle garlic powder, black pepper, and salt over top. If making the “Cheesy” vegan version, add nutritional yeast now. Toss to coat, then spread the florets into a single layer with some space between them.
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Roast for 15–17 minutes, until the broccoli is crisped and browned at the edges. For Lemon Parmesan, finish with a squeeze of lemon juice and a sprinkle of parmesan. For Balsamic, toss with balsamic vinegar just before serving. Serve warm; leftovers are great on salads or in omelets and scrambles.
Notes
Nutrition facts shown are for the basic version.