It's Like Vegetable Candy

Roasted Broccoli

Roasted broccoli in a bowl

Prediction: You’ll routinely, willingly, and with gusto inhale an entire pan of crispy Roasted Broccoli like candy! This fast, easy recipe is one of our favorite side dishes, especially with a sprinkle of Parmesan cheese and a squeeze of fresh lemon.

oven roasted broccoli in a bowl

Why You’ll Love This Oven Roasted Broccoli Recipe

  • Crispy, Caramelized Deliciousness. Crispy outside and tender inside with savory and sweet notes, roasted broccoli will turn even the most ardent vegetable haters into vegetable believers! Roasted vegetables like Roasted Spaghetti Squash, Roasted Cauliflower, Roasted Carrots, and even Roasted Beets will win over any critics.
  • Goes with Anything. From Baked Chicken Breast, to Blackened Salmon, to Lemon Pasta, roast broccoli pairs well with any of your favorite mains. Of all the Oven Roasted Vegetables out there, oven roasted broccoli is definitely one of the most versatile.
  • Easy to Make. With my easy chopping method, you can have the broccoli ready to roast in minutes. The is the best roasted broccoli recipe when you don’t have a lot of time for prep!
  • Delicious Leftovers. One of the major benefits of roasting veggies like broccoli in large quantities is that they’re delicious leftover and will pair well with meals all week long. Re-crisp in the oven, then add to salads, pastas, and more!
the best roasted broccoli 425 on a sheet pan

5 Star Review

“Not a broccoli fan…or wasn’t until a few minutes ago. Delicious! Had to make myself stop eating so I can try it tomorrow warmed up.”

— Penny —

How to Make Roasted Broccoli

The Ingredients

  • Broccoli. This lean, mean, green superfood machine is packed with fiber, vitamin C, vitamin K, iron, and potassium. (Don’t miss these other top-rated broccoli recipes like Sautéed Broccoli and Grilled Broccoli.)
  • Red Pepper Flakes. An optional addition that gives the roasted broccoli just the right kick of heat.
  • Optional Toppings. Parmesan cheese and a squeeze of lemon are our go-tos.

The Directions

Broccoli stems being chopped
  1. Prepare. Cut away the outer layer of the broccoli stem and discard. Slice the inner portion into rectangular-shaped pieces. Cut the crowns into large, flat florets.
Seasoned broccoli on a sheet pan with olive oil
  1. Season. Toss the broccoli pieces with oil, sugar, and spices.
Raw broccoli on a sheet pan
  1. Arrange. Place the broccoli in an even layer on a baking sheet. Give them lots of room!
  2. Cook. Roast broccoli for 20 to 30 minutes at 425 degrees F until crisp-tender. Flip the broccoli pieces and rotate the pan partway through. ENJOY!

Recipe Variations

  • Garlic. For roasted broccoli with garlic, add 1 teaspoon of garlic powder to the broccoli with the other spices or toss with peeled, smashed garlic cloves and roast as directed. (This is also my favorite way to serve Roasted Broccolini!)
  • Cheese. In the final few minutes of roasting, sprinkle grated cheese (cheddar would be tasty) over the top of the broccoli. It will melt into gooey perfection!
  • Herbs. Try finishing oven-roasted broccoli with finely chopped parsley, thyme, basil, or rosemary.
  • Everything Roasted Broccoli. Finish off your roasted broccoli with an everything bagel seasoning (like Trader Joe’s Everything But the Bagel seasoning).
  • Soy Sauce. Drizzle roasted broccoli with a bit of soy sauce and sprinkle with sesame seeds. You could also roast the broccoli in sesame oil rather than olive oil for more Asian flavor.
  • Add More Veggies. Combine the broccoli with other vegetables that roast in a similar amount of time for a colorful mix of veggies (this Roasted Broccoli and Carrots is a favorite).
  • Air Fryer Roasted Broccoli. To make broccoli in the air fryer, check out my Air Fryer Broccoli recipe.
  • Roasted Frozen Broccoli. No fresh broccoli on hand? Don’t worry. You can learn how to make Roasted Frozen Broccoli in this post.

Storage Tips

  • To Store. Refrigerate leftover broccoli in an airtight container for up to 4 days.
  • To Reheat. Rewarm broccoli on a baking sheet in the oven at 350 degrees F. I do not recommend reheating roasted broccoli in the microwave, if possible, as it will become mushy. The oven will give you great results.

Leftover Ideas

Toss leftovers into your favorite stir fry (like Beef Lo Mein), pasta (like Adult Mac and Cheese), or power bowl (like Whole30 Vegetarian Power Bowls).

We also like roasted broccoli on pizza! (Try Whole Wheat Pizza Dough, English Muffin Pizza, or Naan Pizza.)

The best roasted broccoli in the oven

What to Serve with Roasted Broccoli

  • Salmon. For a healthy, nutrient-dense meal, serve salmon and broccoli. Try Baked Salmon, Air Fryer Salmon, or Cedar Planked Salmon.
  • Shrimp. Garlic Butter Shrimp and Baked Shrimp Scampi are stellar with broccoli.
  • Chicken. For a kid-friendly dinner, serve chicken and broccoli. Try Baked Chicken Parmesan, Baked Chicken Thighs, or Air Fryer Chicken Tenders.
  • Meat. Classic, hearty proteins like Stuffed Pork Tenderloin, Air Fryer Steak, and Crockpot Pork Chops are scrumptious with roasted broccoli.
  • Whole Grains. For a hearty side, combine roasted broccoli with brown rice, quinoa, or farro. Or use it to make a Roasted Vegetable Salad.
  • Baking Sheet. I use this kitchen tool almost daily. It’s perfect for making pan-roasted broccoli.
  • Sharp Chef’s Knife. Great for cutting broccoli with ease.
  • Extra Large Cutting Board. Plenty of space to cut your broccoli.
Roasted vegetables in the oven on a sheet pan

Tips and Tricks

  • Cut the Broccoli Florets Large. Bite-sized pieces of broccoli tend to burn on the ends before the insides fully caramelize. The larger the pieces of roasted broccoli you cut, the more surface area you have for caramelization. The ideal size for broccoli florets is about 1 ½ to 2-inches wide at the top and 1/2 to 3/4-inch thick. The larger pieces do take longer to roast, but the trade-off of a fully caramelized inside and crispy outside floret is well worth it.
  • Don’t Skimp on the Oil. The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are also quick to burn. Make sure the florets are well-coated with olive oil to keep this from happening.
  • Don’t Crowd the Pan. The broccoli will emit some moisture as it cooks. If the pieces are too close, it will steam instead of roast. If your roasted broccoli comes out mushy, it is likely the pieces were too close together. Give it room for the air to circulate!
  • Roast Broccoli at 425 degrees F. After testing just about every temperature, this one hit the sweet spot. 425 degrees F is hot enough so that the broccoli crisps nicely, but not so hot that it burns. At this temperature, broccoli will roast in 20 to 25 minutes.
  • Don’t Throw Away Those Broccoli Stems. It’s not only the broccoli crowns (florets) that make delicious eating. Broccoli stems are delicious when roasted too. While the outsides of the broccoli stems are bitter, the inner core is delicious. It rivals the florets. Simply cut away the outside of the stems, then slice the inside part of the core into pieces and roast it right along with the florets.
Crispy roasted broccoli on a sheet pan
Roasted broccoli in a bowl
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Roasted Broccoli

The best, most perfect crispy roasted broccoli in the oven. Top with Parmesan and lemon, or keep it simple for a fast, healthy side!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 146kcal
Author Erin Clarke / Well Plated


  • 1 large head of broccoli about 1 3/4 pounds or 2 small broccoli crowns
  • 2 1/2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon ground black pepper
  • Pinch red pepper flakes optional
  • Toppings of choice: Parmesan balsamic glaze, or a squeeze of lemon


  • Place a rack in the center of your oven (if baking the broccoli on one sheet pan) and preheat the oven to 425 degrees F. For easy clean-up, line a large, rimmed baking sheet with parchment paper or aluminum foil. (If you will be using two sheet pans, place the racks in the upper and lower thirds of the oven and line two baking sheets.)
  • Cut the broccoli stalk away from the head with florets. Place the stem on your cutting board, and trim off the outer edge along one of its long sides (you want to cut away about 1/4 inch). Turn the cut side down onto your cutting board and trim off the next side. Repeat with the remaining two sides. You should be left with a rectangular-shaped piece of the stem’s core (and it is delish!). If your remaining stem is large, cut it into pieces that are about 2 or 3 inches long and 1/2-inch wide. Place the cut pieces on the prepared baking sheet. Discard the outer parts of the stem you chopped away.
    Broccoli stems being chopped
  • Cut the crowns into large, flat florets. If your crowns are small (about 3 or 4 inches in diameter), cut them into 8 wedges. If they are larger, cut them into 10 wedges. You want the florets to be roughly 1 1/2 to 2-inches wide at the top and 1/2 to 3/4-inch or so thick. These will be a bit larger than the florets you are used to seeing, but TRUST ME, it works. Add them to the sheet with the stems.
    Broccoli being chopped
  • Drizzle the broccoli with the oil and sprinkle with the salt, sugar, and pepper. Toss to combine and evenly coat.
    Seasoned broccoli on a sheet pan
  • Spread the broccoli into an even layer on the prepared baking sheet, ensuring that the pieces have plenty of room for air to circulate. If the broccoli is crowded, divide it between two sheets. Flip the florets so that the largest cut side is touching the pan.
    Raw vegetables on a sheet pan
  • Bake the broccoli for 20 minutes, then flip. Rotate the pan 180 degrees and continue baking for 5 to 10 additional minutes, until it is tender and the tips of the florets are turning dark and crispy (if baking on two sheet pans, switch the pans’ positions on the upper and lower rack when you flip). Add any toppings of choice. Enjoy immediately.



  • TO STORE: Refrigerate leftover broccoli in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm broccoli on a baking sheet in the oven at 350 degrees F. 


Serving: 1(of 4) | Calories: 146kcal | Carbohydrates: 13g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Potassium: 624mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1229IU | Vitamin C: 176mg | Calcium: 93mg | Iron: 1mg

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