Oven Roasted Broccoli – Spend With Pennies


Roasted Broccoli is a quick and easy way to elevate an everyday veggie!

Oven roasted broccoli is tender and crispy with great flavor (and a hint of parmesan cheese). Best of all, it’s on the table in minutes; simply toss it and bake it.

oven roasted broccoli topped with parmesan cheese

Oven Roasted Broccoli

  • Make this fast and easy oven roasted broccoli recipe in less than 20 minutes and a one-pan clean-up!
  • Kids won’t even know roasted broccoli is a superfood that’s loaded with nutrients and fiber! Serve it with their favorite dip!
  • Prep ahead of time and pop it in the oven just before dinner!
  • Prep in advance and pop in the oven. Simple prep. Simple ingredients. BIG flavor.
  • Leftovers are great added to salads or soup recipes!

Oven Roasted Broccoli ingredients with labels

Ingredients and Variations

BROCCOLI: Roasted broccoli is best with fresh broccoli as it will caramelize better adding an extra layer of flavor. If you’re short on time, a bag of pre-washed and cut broccoli makes this recipe quick.

OIL: Olive oil is light and is the perfect oil for roasting all kinds of veggies and seasonings. Leftover bacon grease can be melted and used in place of the oil for an amazing new flavor!

SEASONING: Sea salt, fresh black pepper, and parmesan cheese bring out a savory flavor to roasted broccoli. However add in a few minced garlic cloves, a squeeze of lemon juice, a splash of balsamic vinegar (or balsamic glaze), or your own favorite seasonings!

How to Make Roasted Broccoli

A simple side dish that tastes a bit fancy, that’s what roasted vegetables are all about!

  1. Prep broccoli pieces into equal, bite-sized pieces and lay them on a baking sheet.
  2. Drizzle with oil, salt, & pepper (save dishes and skip the bowl, toss it right on the baking pan!).
  3. Roast until they are tender-crisp.
  4. Sprinkle with parmesan cheese, if desired.

PRO TIP: For a super crunchy coating, mix breadcrumbs with parmesan cheese. Squeeze with a little fresh lemon before serving.

a pan of roasted broccoli with parmesan cheese

Tips for the Best Roasted Broccoli

  • Cut broccoli into equal pieces so they cook at the same rate. If the florets have a “flat side” place the flat side down, it caramelizes nicely that way.
  • Don’t toss the stems, peel them with a veggie peeler and slice 1/2″ thick, add to the florets, and roast.
  • If the broccoli is wet (from washing) it will steam instead of roasting. Make sure it’s very dry before roasting (I even wash it the day before or when I bring groceries home if I know I’ll be roasting it).
  • If using pre-washed and cut broccoli, add the oil and seasonings right to the bag and shake it up! Less mess and less work.
  • For easy clean-up, line the sheet pan with parchment paper.
  • Few things go with broccoli better than cheese! We add a sprinkle of parmesan (but any finely shredded cheese will work) and broil it for about 1 minute before serving.

Store leftover roasted broccoli in an airtight container in the fridge for up to 5 days.

a bowl of roasted broccoli with parmesan cheese

More Roasted Veggies

Did you make this Oven Roasted Broccoli? Be sure to leave a rating and a comment below!

Oven Roasted Broccoli

This roasted broccoli recipe is so easy to prepare and adds great flavor to an everyday veggie!


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  • Preheat oven to 425°F. 

  • Chop broccoli into bite sized florets. 

  • Place broccoli florets on a baking sheet. Drizzle with olive oil, salt, and pepper, and massage the oil into the broccoli so it coats the florets completely.

  • Bake for 10-15 minutes or until broccoli is tender crisp. (Larger florets will need closer to 15 minutes, smaller will need about 10 minutes).

  • Sprinkle with parmesan cheese and broil for 1 minute if desired.

  • Cut broccoli into equal pieces so they cook at the same rate. If the florets have a “flat side” place the flat side down, it caramelizes nicely that way.
  • Don’t toss the stems, peel them with a veggie peeler and slice 1/2″ thick, add to the florets, and roast.
  • If the broccoli is wet (from washing) it will steam instead of roasting. Make sure it’s very dry before roasting (I even wash it the day before or when I bring groceries home if I know I’ll be roasting it).
  • If using pre-washed and cut broccoli, add the oil and seasonings right to the bag and shake it up! Less mess and less work.
  • Frozen broccoli can be used but won’t caramelize as well. Increase the heat to 450°F. Spray with cooking spray and cook from frozen.
  • For easy clean-up, line the sheet pan with parchment paper.

Calories: 144, Carbohydrates: 10g, Protein: 4g, Fat: 11g, Saturated Fat: 1g, Sodium: 50mg, Potassium: 480mg, Fiber: 3g, Sugar: 2g, Vitamin A: 945IU, Vitamin C: 135.5mg, Calcium: 71mg, Iron: 1.2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Side Dish

Cuisine American

close up of Oven Roasted Broccoli in a bowl with a title
Oven Roasted Broccoli cooked on a baking sheet
close up of Oven Roasted Broccoli with writing
Oven Roasted Broccoli on a baking sheet and plated with writing





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