Roasted Broccoli

This post may contain affiliate links. For more information, please see our affiliate policy.

This easy Roasted Broccoli recipe turns boring broccoli into something crispy, caramelized, and delicious in 40 minutes or less. Add a squeeze of lemon juice and some Parmesan cheese for even more flavor. You’ll love it!

Roasted broccoli with lemon on a baking sheet.


 

True confession: I actually grew up eating frozen broccoli with melted Velveeta cheese on top. That’s how my mom always made it, and I loved it. Cheese + broccoli = best friends forever.

Consider this recipe a slightly more sophisticated twist on the classic. Turn the oven up: The high heat from the oven is perfect for cooking broccoli. It caramelizes the natural sugars in everything, making cruciferous vegetables like cauliflower, Brussels sprouts, and broccoli sweet, nutty, and downright delicious.

Roasted broccoli is a simple side dish, but it’s especially good with Roasted Chicken, New York Strip Steaks, on salads, in grain bowls, and in your meal prep containers. And when properly prepared, it can be downright addictive in the best possible way.

Recipe ingredients

Labeled ingredients for roasted broccoli with lemon and parmesan.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Broccoli: Trim off the dry woody part of the stem, but the rest is fair game. Cut the broccoli florets into bite-sized pieces of a similar size so they cook evenly. For more information, see my full tutorial on How to Cut Broccoli.
  • Lemon: Feel free to add lemon zest (about 1 teaspoon) with the lemon juice. Just zest the lemon before you cut it to squeeze it.
  • Parmesan cheese: Any hard, aged cheese will work well instead. Think Parmesan, grated Asiago, pecorino, or Romano cheese.

Step-by-step instructions

  1. Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed sheet pan with parchment paper or aluminum foil for easy cleanup. In a large bowl, add broccoli, garlic, lemon juice, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more). Drizzle with extra virgin olive oil and toss to coat.
Raw broccoli with lemon in a bowl.
  1. Transfer to prepared baking sheet. Roast until florets are fork-tender and browning around the edges, about 35 to 40 minutes.
Raw Broccoli and lemon on a baking sheet.
  1. Remove from oven and sprinkle with parmesan cheese and toss to coat. Return to oven and bake until cheese is melted, about 1 to 2 minutes longer. 
Roasted broccoli with lemon on a baking sheet.

Recipe tips and variations

  • Yield: This recipe makes about 8 cups of roasted broccoli, enough for eight (1-cup) servings.
  • Storage: Store leftovers in the refrigerator for up to 4 days. Add extra roasted broccoli to omelets, scrambled eggs, and your meal prep containers.
  • Make ahead: Chop the broccoli up to 3 days in advance. Store covered in the refrigerator until you’re ready to roast.
  • High-temperature formula: I like to roast every vegetable at 400 degrees and just adjust the baking time, keeping an eye out for signs of doneness. But remember the Fahrenheit 451 rule: books burn at 451 degrees, and so does parchment paper. That’s why I chose 400 degrees as my baseline, even though some vegetables could be done quicker at a higher temp.
  • Keep things dry: After you rinse your vegetables, pat them dry or allow them to air dry before they go into the oven. More moisture = more steam = less toasty crisp bits.
  • Crowd control: Crowded vegetables create steam which prevents them from getting toasty. The baking sheet surface in contact with the broccoli is what gives your roasted vegetables those brown, crunchy bits. Also, flip your veggies halfway through cooking so the other side has a chance to get just as delicious.
  • Fresh herbs: Add sturdy herbs such as thyme or rosemary to your broccoli before roasting. Tender herbs, such as parsley, basil, or chives should be added after roasting.
  • Teriyaki meatballs: Pair turkey meatballs with teriyaki sauce, cooked brown rice, and roasted broccoli for an epic Asian bowl. Drizzle the broccoli with sesame oil before roasting, and finish the bowl with toasted sesame seeds and red pepper flakes.
  • Roasting frozen broccoli: Roast frozen broccoli right out of the bag, but raise the oven temp to 450. Don’t let the broccoli thaw out first, otherwise, it’ll turn soft and won’t ever get crispy.
  • More mix-ins: Toss your roasted broccoli with toasted almonds, cooked bacon, or a pinch of red chili flakes.
4 Weeks of Meal Prep Ideas in glass food containers.
Roasted Broccoli is a meal prep staple and I love to pair it with cooked quinoa and homemade Turkey Meatballs. Find more inspiration in my post 4 Weeks of Meal Prep Ideas.

Frequently Asked Questions

How do you roast broccoli?

Add chopped broccoli tossed in olive oil and kosher salt to a baking sheet and roast in a 400-degree oven until tender, about 40 minutes.

How do you roast broccoli in an air fryer?

Add chopped broccoli tossed in olive oil and kosher salt to the bottom of an air fryer. Air fry at 350 degrees until the broccoli is tender-crisp and browning on the edges, about 5 to 7 minutes (depending on the amount of broccoli).

More side dish recipes

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
Roasted broccoli on a baking sheet with lemon garnish.

Roasted Broccoli

This easy Roasted Broccoli recipe turns boring broccoli into something crispy, caramelized, and delicious in 40 minutes or less. Add a squeeze of lemon juice and some Parmesan cheese for even more flavor.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings (1 cup each)
Course Side Dish
Cuisine American
Calories 115
5 from 11 votes

Ingredients 

Instructions 

  • Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  • In a large bowl, add broccoli, olive oil, garlic, lemon juice, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more).
  • Transfer to prepared baking sheet. Roast until florets are tender-crisp and browning around the edges, about 35 to 40 minutes.
  • Remove from oven and sprinkle with parmesan cheese and toss to coat. Return to oven and bake until cheese is melted, about 1 to 2 minutes longer. 

Recipe Video

Notes

  1. Broccoli: Trim off the dry woody part of the stem, but the rest is fair game. Cut the broccoli florets into pieces that are all about the same size so they cook evenly. 
  2. Lemon: The zest of one lemon (about 1 teaspoon) can be added with the lemon juice. Just zest the lemon before you cut it to squeeze it.
  3. Parmesan cheese: Any hard, aged cheese will work well instead. Think Parmesan, grated Asiago, pecorino, or Romano cheese.
  4. Yield: This recipe makes about 8 cups of roasted broccoli, enough for eight (1-cup) servings.
  5. Storage: Store leftovers in the refrigerator for up to 4 days. Add extra roasted broccoli to omelets, scrambled eggs, and your meal prep containers.

Nutrition

Serving: 1 cupCalories: 115kcalCarbohydrates: 8gProtein: 5gFat: 8gSaturated Fat: 2gCholesterol: 3mgSodium: 86mgPotassium: 364mgFiber: 3gSugar: 2gVitamin A: 734IUVitamin C: 103mgCalcium: 91mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Dear Meggan…
    Personally? I wouldn’t roast Broccolis without steaming them a second first…too tough and gritty… Here’s what
    I do:
    I use Mini Red Potatoes halved, chunks of Shallots, Cauliflower flowerets’, chunks of Zucchinis, pieces of Carrot or
    whole sliced lengthways, and a lot of large chunks of Garlic Cloves, etc… REMEMBER to keep it all the same size for even cooking.
    I cut them up, and throw the load of them into a big plastic bag… or large bowl…then I dump a Kraft or any Oil Based
    Salad Dressing on the Veggies… Italian… Greek…. or Balsamic… turn the bag every 1/2 hour, or put into the fridge until cooking dinner…
    Then I dump it all out onto a big [Olive Oil] greased Cookie Sheet… Drizzle Parmesan or Asiago Cheese over it, then cook at 400f until done! YUM!!

    1. Thanks for sharing your variation for broccoli roasted with other vegetables, Linda. Take care! – Meggan

  2. Omg, this was DELICIOUS! Definitely on par with something I would get at a restaurant. We ate the whole sheet of broccoli in one go lol thank you for such a wonderful recipe!5 stars

  3. Awesome recipe. Very easy! I cut broccoli pieces a little too small, bite size, and had to watch it .. only cooked about 30 minutes till done.
    Only one question, when you change it to 4 servings, the amount of Olive oil and the amount of parmesan says 0.13 cups?5 stars

    1. Hi Ramona, sorry about that! It’s how the recipe card does the math. Half of 1/4 cup is 2 tablespoons. Sorry for the confusion, it’s just how the form scales recipes. I’m glad you enjoyed it though! – Meggan