• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based School
  • Home
  • Recipes
  • About Us
  • Navigation Menu: Social Icons

    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • All Recipes
  • Mains
  • Pasta
  • Sweet
  • Collections
  • ENG
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Sides

    Roasted Broccoli

    Published: Sep 25, 2022 · by Nico

    Jump to Recipe

    Roasted broccoli is a tender-crisp side dish of broccoli florets roasted in the oven and seasoned with a tasty lemon-garlic dressing.

    They are crunchy, lemony, slightly spicy, and a little garlicky; they are perfect as a side dish for an easy everyday dinner or a special holiday meal.

    Roasted broccoli on a white platter
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Serving suggestions
    • Storage
    • More roasted vegetable recipes
    • More broccoli recipes
    • Recipe

    Check out our best vegetable sides recipe collection!

    Broccoli often gets a bad reputation due to its bland taste and texture. Yet, if cooked properly, you can turn this nutritional powerhouse into one of the tastiest, most indulgent, and finger-licking roasted vegetables.

    For this recipe of oven-roasted broccoli, we use simple ingredients such as extra virgin olive oil, freshly squeezed lemon juice, garlic, and chili flakes to create a flavor bomb of a side dish that everyone will love.

    It's a versatile side dish that you can combine with most meals. We often have them for a weeknight dinner, but they are also a great recipe to serve for a special occasion.

    To add flavor to the roasted broccoli, we use a fresh and zesty lemon-garlic dressing.

    If you feel like something different, you can try them with a drizzle of chimichurri, chili oil, or tahini sauce.

    Like kale, cauliflower, and Brussels sprouts, broccoli is a cruciferous packed with vitamins K and C, folate, iron, potassium, protein, and fiber.

    Oven-roasting preserves most nutrients and is an excellent way of enjoying this tasty and nutritious vegetable.

    Roasted broccoli with parmesan cheese

    Ingredients

    Broccoli and ingredients

    Broccoli

    To make oven-roasted broccoli, we recommend using fresh broccoli, not frozen ones. This is because fresh broccoli gets tender while maintaining a crisp texture that is satisfying to bite. Frozen broccoli gets too soft and watery.

    You can use the whole broccoli head (or broccolini), including the stems, or you can use the florets and save the stems to make a creamy broccoli soup.

    Olive oil

    We recommend extra virgin olive oil if you can. It adds a fruity and nutty flavor to the broccoli. Also, it helps them cook crisp-tender in the oven without burning.

    If you want to give this recipe an Asian twist, you can substitute sesame oil for olive oil and sprinkle with sesame seeds.

    Garlic, lemon, and chili flakes

    These are the core ingredients in our dressing, and they work wonderfully to add a fresh, zesty, and spicy touch to the broccoli.

    Change the quantity of these ingredients based on your preferences. For instance, if you love citrus, add lemon juice and zest. Or, if you like a more intense garlic flavor, grate one or more garlic cloves into the dressing.

    Salt and pepper

    We use sea salt or kosher salt and freshly ground black pepper for roasting the broccoli and the dressing.

    Parmesan (optional)

    To make this oven-roasted broccoli recipe even tastier, you can sprinkle grated parmesan cheese or a dairy-free cheese once the broccoli is roasted, then broil them for 5 minutes to melt the cheese.

    Almonds (optional)

    A great natural dairy-free alternative to parmesan is toasted shaved or slivered almonds. Sprinkle on top of the broccoli before serving to add crunch and a delicious nutty flavor that perfectly matches that of the roasted broccoli.

    Instructions

    Oven-roasted broccoli

    Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.

    Rinse and shake the water off the broccoli head. Next, cut the stem into thin slices, then cut the florets into similar-sized pieces.

    Tip: we prefer to use only the broccoli florets and save the stem to make our delicious broccoli soup.

    Preparation of broccoli and stem

    Transfer the broccoli florets onto the baking sheet and season with olive oil, salt, and black pepper. Toss with your hands and arrange them on a single layer without overlapping.

    Tip: don't overcrowd the baking sheet. 8 cups of broccoli florets (just over 1 pound) are the correct quantity for a standard oven baking sheet.

    Roasted broccoli in tray

    Bake at 400°F or 200°C for 20 to 25 minutes until the florets are tender-crisp. In the meantime, you can make the dressing.

    baked broccoli in a silver tray

    Transfer onto a serving platter and drizzle with the dressing.

    Baked broccoli on a platter

    Lemon-garlic dressing

    Add olive oil, lemon juice, grated garlic, salt, and red pepper flakes to a small jar. Optionally, you can add grated lemon zest.

    Close and shake well to combine. Alternatively, you can whisk the ingredients in a small bowl.

    dressing

    Variations

    Oven roasted broccoli with parmesan

    Roasted broccoli with parmesan cheese

    To make this recipe even tastier, roast the broccoli as instructed. Then, once they are ready, sprinkle with grated parmesan cheese or a dairy-free alternative and broil for a few minutes until the cheese melts.

    Roasted broccoli and cauliflower

    roasted broccoli and cauliflower with almonds on top

    Mix up the recipe by adding cauliflower florets. You can do half-half (4 cups of broccoli and 4 cups of cauliflower). They roast at about the same time and taste superb together. Optionally, sprinkle them with toasted shaved almonds to add crunch and a delicious nutty taste.

    Serving suggestions

    You can serve this vibrantly green roasted broccoli in numerous ways, pair it with a protein-rich dish for a wholesome and easy dinner:

    • Vegetarian lemon cutlets made with tofu and a creamy sauce are easy-to-make in 15 minutes.
    • Eggplant Parmigiana with a rich tomato sauce, melty, and tender slices of eggplant.
    • Mushroom risotto: the perfect comfort food, ultra creamy with a rich mushroom flavor.
    • Easy lentil curry: a reader favorite and super easy curry recipe.
    • Lemon Tofu
    • Eggplant Parmigiana
    • Mushroom Risotto
    • Lentil Curry

    Roasted broccoli is also a great addition to pasta and salads and can help you easily increase your veggie intake:

    • Garlic and oil pasta, our easiest pasta recipe ready in just 15 minutes
    • Penne arrabbiata with a spicy tomato sauce
    • Homemade gnocchi made with just 3 ingredients and a fork
    • Butternut squash ravioli with a creamy and tasty ricotta-butternut filling.
    • Garlic and Oil Pasta (Spaghetti Aglio e Olio)
    • Penne Arrabbiata
    • Gnocchi
    • Butternut Squash Ravioli

    Storage

    Store oven-roasted broccoli in an air-tight container in the refrigerator for up to 3 days. They won't be as crunchy the day after, but they are still tasty. You can eat them cold or warm.

    You can add them to a salad, warm them up in the oven, or sauté them on a pan with some olive oil.

    We don't recommend freezing roasted broccoli, they'll get soft and mushy once you thaw them.

    More roasted vegetable recipes

    If you liked this roasted broccoli recipe, take a peek at our other roasted veggie favorites:

    • Roasted Brussels sprouts: served with a mustard dressing, a perfect side dish for fall and winter.
    • Roasted cauliflower roasted to perfection; a recipe that pairs with pasta and salads.
    • Roasted artichokes: crunchy and fresh and pair perfectly with a serving of vegan mayo.
    • Roasted asparagus: tender-crisp and tasty.
    • Roasted bell peppers: packed with vitamins and Italian herbs, a perfect vegetable side dish.
    • Roasted potatoes: crunchy and dip-worthy! Serve with chipotle sauce or this 5-min romesco sauce.
    • Roasted butternut squash wedges: a simple recipe perfect for fall, this pumpkin is a vibrant side with fresh herbs or homemade basil pesto.
    • Roasted sweet potatoes and sweet potato wedges.
    • Roasted Brussels Sprouts
    • Roasted Cauliflower
    • Roasted Artichokes
    • Roasted Peppers
    • Roasted Butternut Squash
    • Baked Asparagus
    • Roasted Sweet Potatoes
    • Roasted Potatoes

    More broccoli recipes

    Looking for more delicious broccoli recipes? Check out these best broccoli ideas, or get quick inspiration here:

    • Broccoli pasta: creamy and ready in 15 minutes.
    • Broccoli soup: a one-pot and tasty, creamy, and easy recipe
    • Orecchiette with broccoli rabe sauce: a simple sauce served with homemade orecchiette.
    • Roasted cauliflower and broccoli are a great way to mix roasted veggies for the holidays and winter!
    • Broccoli Soup
    • Broccoli Pasta
    • Roasted Broccoli and Cauliflower
    • Orecchiette con cime di rapa - Italian Recipe

    For many more side dishes ideas, check out our sides category page.

    Recipe

    Baked broccoli with lemon and garlic

    Roasted Broccoli

    Author: Nico
    Roasted broccoli is a tender-crisp side dish of broccoli florets roasted in the oven and seasoned with a tasty lemon-garlic dressing.
    They are crunchy, lemony, slightly spicy, and a little garlicky; they are perfect as a side dish for an easy everyday dinner or a special holiday meal.
    Print Recipe Pin Recipe Share Recipe
    5 from 3 votes
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Appetizer, Side dish
    Cuisine American, International
    Servings 4 people
    Calories 120 kcal

    Ingredients
     
     

    FOR ROASTED BROCCOLI

    • 1 pound broccoli about 1 large head
    • 1 tablespoon extra virgin olive oil
    • ¼ teaspoon salt
    • 2 twists black pepper

    FOR THE DRESSING

    • 1½ tablespoons extra virgin olive oil
    • 1½ tablespoons lemon juice
    • 1 clove garlic grated
    • ¼ teaspoon red pepper flakes
    • ½ teaspoons salt

    TOPPINGS (Optional)

    • ½ cup parmesan cheese grated, or dairy-free cheese
    • ⅓ cup almonds slivered or shaved, and toasted

    Instructions
     

    OVEN-ROASTED BROCCOLI

    • Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
      Rinse and shake the water off the broccoli head. Cut the florets into similar-sized pieces.
      Save the stem to make our broccoli soup, or slice it thinly and add it to the florets.
      Preparation of broccoli and stem
    • Transfer the broccoli florets onto the baking sheet and season with olive oil, salt, and black pepper. Toss with your hands and arrange them on a single layer without overlapping.
      Roasted broccoli in tray
    • Bake at 400°F or 200°C for 20 to 25 minutes until the florets are tender-crisp. In the meantime, you can make the dressing.
      baked broccoli in a silver tray
    • Transfer onto a serving platter and drizzle with the dressing.
      Baked broccoli on a platter

    VARIATION WITH CHEESE

    • Once the broccoli are ready, sprinkle with grated parmesan cheese or a dairy-free alternative and broil for a few minutes until the cheese melts.
      Roasted broccoli with parmesan cheese

    LEMON-GARLIC DRESSING

    • Add olive oil, lemon juice, grated garlic, salt, and red pepper flakes to a small jar. Optionally, you can add grated lemon zest.
      Close and shake well to combine. Alternatively, you can whisk the ingredients in a small bowl.
      dressing

    Notes

    Nutrition information is an estimate for 1 portion of roasted broccoli out of four, without toppings.

    Nutritional Values

    Nutrition Facts
    Roasted Broccoli
    Amount Per Serving
    Calories 120 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 0mg0%
    Potassium 376mg11%
    Carbohydrates 9g3%
    Dietary Fiber 3g13%
    Sugar 2g2%
    Protein 3g6%
    Vitamin A 747IU15%
    Vitamin B6 0.2mg10%
    Vitamin C 104mg126%
    Vitamin E 2mg13%
    Vitamin K 122µg116%
    Calcium 58mg6%
    Folate 73µg18%
    Iron 1mg6%
    Manganese 0.3mg15%
    Magnesium 25mg6%
    Zinc 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this recipe, you might also like:

    • 24 Best Eggplant Recipes
    • 25 Best Sweet Potato Recipes
    • 28 Best Fall Recipes | Dinner + Lunch
    • 20 Best Soup Recipes (with Toppings)

    « Baked Pears
    Cauliflower curry »

    Reader Interactions

    Leave a comment and star rating :-) Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

    Here we share everyday plant-forward recipes, to help you and your family eat more veggies.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME to this community.

    More about us →

    Trending

    • Lentil Curry
    • Vegan Mushroom Pasta
    • Cauliflower Lentil Salad
    • Chickpea Soup

    Seasonal

    • Roasted Sweet Potatoes
    • Broccoli Pasta
    • Cauliflower Soup
    • Lentil bolognese

    We make sure our recipes are delicious and nutritious!

    plant-based nutrition certificate from ecornell

    Footer

    ↑ back to top

    Top Recipes
    Vegan Custard
    Potato gnocchi
    Easy Focaccia
    Rice salad
    Vegan Ricotta

    Top Compilations
    Best Tofu Recipes
    Vegan Pasta Recipes
    Easy Dinners
    Best Plant-Based Desserts
    Vegan Appetizers

    Most Shared
    Eggplant Parmigiana
    Vegan Mayo
    Vegan melted cheese
    Hummus
    Roasted sweet potatoes

    HOME ABOUT RECIPES SUBSCRIBE PRIVACY POLICY NUTRITION DISCLAIMER IMPRINT

    Copyright © 2023 The Plant Based School