It’s the perfect weeknight side dish because it’s truly easy to make and it’s ready in just 20 minutes. I really like broccoli. I enjoy it raw, dipped in homemade ranch dressing. And I also like simple microwave broccoli, dressed in melted butter and lemon juice. But oven-roasted broccoli is the best. Roasting vegetables caramelizes them and makes them extra flavorful. It’s the best way of cooking them, in my opinion. It’s also easy - oven baking is a hands-off cooking method, unlike pan-frying.
Ingredients
You’ll only need three ingredients to make this tasty side dish. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Fresh broccoli: I often make my life super easy and use pre-cut and pre-washed bagged broccoli. Olive oil: I love cooking with this very flavorful oil. It does have a relatively low smoke point, so you can use melted butter or avocado oil instead if you wish. Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could come out too salty.
Instructions
Roasting broccoli in the oven is easy! The detailed instructions are listed in the recipe card below. Here are the basic steps: You start by cutting the broccoli into florets and arranging the florets on a parchment-lined baking sheet. Next, drizzle the florets with olive oil. Use your hands to coat them with the oil. Sprinkle the broccoli with salt and pepper, then bake it for about 15 minutes at 450°F.
Expert tip
There’s no need to discard the stalks. Baked broccoli stalks are delicious. Simply peel them, cut them into pieces, and bake them on a separate baking sheet. The stalks need to cook for slightly longer, so place them in the oven five minutes before you put the florets in the oven.
Frequently asked questions
Variations
After the first 10 minutes in the oven, you can sprinkle the broccoli florets with garlic powder and parmesan cheese, lightly spray them with olive oil, and continue baking for 5 more minutes.
Serving suggestions
This is obviously a very versatile side dish that goes with lots of main courses. But since I cook it in a 450F oven, I like to serve it with a main course that I can cook in the same oven. So I often serve it with any of the following:
Baked chicken breastBlackened chickenRoasted pork tenderloinBaked catfishOven chicken kabobs
Storing leftovers
Leftovers keep reasonably well for up to 3 days in the fridge, in an airtight container: But this is definitely one of those dishes that are best eaten fresh out of the oven. The florets lose their crispiness and become mushy when stored. Sometimes I use the leftovers in an omelet the next day. That’s actually very good and I highly recommend it. They are also good when added cold to a salad.
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Recipe card
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