Description
This easy roasted broccoli gets crispy, golden edges and a tender center every time. One sheet pan, 25 minutes, and just a few simple ingredients. The high oven heat caramelizes the florets for a nutty, delicious side dish that goes with everything.
Ingredients
- 1 large head broccoli, cut into medium florets (about 4-5 cups) OR 1 (12-ounce bag florets)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt (plus more to taste)
- Freshly ground black pepper
- Optional: squeeze of fresh lemon juice (highly recommended)
- Optional: 2-3 tablespoons freshly grated parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Optionally line a large rimmed baking sheet with parchment paper for easy clean up. (If using an air fryer preheat to 375°F (190°C).)
- Wash the broccoli and dry it thoroughly. Cut the head into medium-sized florets, roughly 1.5 to 2 inches across. Peel and slice the stems if using.
- Add the florets to the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss with your hands until every piece is lightly coated. Spread the broccoli in a single layer with space between the pieces. Do not overcrowd the pan.
- Roast for 20 to 25 minutes, until the edges are golden brown with some charring on the tips and the stems are tender when pierced with a fork.
- Remove from the oven. Squeeze fresh lemon juice over the top if desired and sprinkle with parmesan if using. Taste and add more salt if needed. Serve immediately.
Notes
Dry your broccoli well after washing. Wet broccoli will steam rather than roast.
All ovens are a little different, so start checking around 18 minutes and pull them when the edges are golden brown. If your oven runs cool or you like extra-crispy edges, bump it up to 425°F (220°C).
Don’t overcrowd the pan. Use two sheet pans if you’re making a large batch. I usually don’t flip or stir the broccoli during roasting. The flat sides that sit against the pan get the best roast.
Leftovers keep in an airtight container in the fridge for 3-4 days. Reheat in a 400°F oven for 5-7 minutes
Lemon Parmesan: Sprinkle 2-3 tablespoons freshly grated parmesan and a squeeze of lemon juice over the broccoli immediately after roasting.
Garlic: Toss 2-3 cloves of minced garlic with the broccoli and oil. Add in the last 10 minutes of roasting to prevent burning.
Spicy: Add 1/4 teaspoon red pepper flakes to the oil and salt before tossing. Drizzle with sriracha or chili crisp after roasting for extra heat.
Asian-Inspired: After roasting, toss with 1 teaspoon sesame oil, a splash of soy sauce or tamari, and a sprinkle of sesame seeds.