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Perfectly roasted broccoli florets with caramelized golden edges in a serving bowl, showcasing tender stems.

Roasted Broccoli

Rebecca Blumer
Make roasted broccoli with crispy caramelized edges and tender stems. This quick and easy side dish features garlic, olive oil, and optional parmesan, roasted at high heat for maximum flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 154 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Vegetable peeler

Ingredients
 

  • 1 1/2 pounds broccoli (1 head) cut into medium florets
  • 3 Tbsp olive oil
  • 3 cloves garlic minced, or 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt or more to taste
  • 1/4 tsp pepper or to taste
  • 2 Tbsp freshly grated parmesan to serve, optional

Instructions
 

  • Heat the oven to 425°F and line a baking sheet with parchment paper. The hot oven sets you up for browning, and the lined pan keeps the broccoli from sticking as the edges darken.
  • Place the broccoli on the baking sheet, then add the olive oil, garlic, salt, and pepper and toss until everything is coated. Every floret should look lightly glossy, not drenched, so the surface can roast instead of turning heavy.
  • Arrange the broccoli in a single layer and roast for 14 to 18 minutes. It is ready when the tops have golden brown spots, the kitchen smells sweet and nutty, and a fork slides into the stems with light resistance while the florets stay crisp.
  • Finish with freshly grated parmesan, if using, and serve right away. The cheese softens on contact with the hot broccoli and adds a savory finish while the edges are still at their crispest.

Notes

Texture tip: Dry the broccoli completely after washing. Any water left on the florets will turn to steam in the hot oven, leading to soggy edges instead of crisp ones.
Sizing tip: Cut the florets into uniform, bite-sized pieces. If the sizes vary too much, smaller pieces will burn before the thick stems have a chance to soften.
No waste: Peel the fibrous outer layer of the stalks and slice them into coins so they roast right alongside the florets.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 154kcalCarbohydrates: 12gProtein: 5gFat: 11gSaturated Fat: 2gSodium: 347mgPotassium: 290mgFiber: 5gSugar: 3gVitamin A: 150IUVitamin C: 70mgCalcium: 40mgIron: 1mg
Keyword crispy roasted broccoli, how to roast broccoli, roasted broccoli
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