How to Roast Broccoli

How to Roast Broccoli Whole and In Pieces - Easy Step-by-Step Photo Tutorial

Did you know that you can roast broccoli in the oven? I’ve roasted many vegetables over the years, but for some reason I never thought to roast broccoli… it just didn’t seem like a roast-able veggie, somehow. Well, consider me schooled. What the heck was I thinking? Roasted broccoli is the best thing since roasted cauliflower! I’m fully addicted to this stuff. Roasting brings out flavors in the broccoli that I never knew it possessed. The little florets become crispy on top, the stalk tender and sweet within. It’s magic!

Just as vegetables are better roasted, I find food is more satisfying when accompanied by a little history. Broccoli first appeared in the Mediterranean and was popular in ancient Rome. The name broccoli derives from the Italian word brocco meaning “little branches.” In Elizabethan England it was known as “Brawcle.” Broccoli was introduced to the American colonies in the early 1700′s. Thomas Jefferson had it planted in his gardens at Monticello, and it was mentioned in a Virginia gardening book published around 1765. Recipes for the vegetable appear in several American and British cookbooks from the 1700′s and 1800′s. It wasn’t widely available in America till the 1920′s, when Italian immigrants began to cultivate it in California.

Okay, I know a lot of you have probably roasted broccoli before, and you’re kind of shocked that I wasn’t already on this bandwagon. Forgive me. I’m behind the times. I roast all kinds of vegetables, but this one never really occurred to me. Consider me officially caught up.

For those of you who, like me, never tried roasting this healthy and tasty veggie, I’ve provided a simple step-by-step tutorial below. Try it and prepare to be amazed!

How to Roast Broccoli Whole and In Pieces - Easy Step-by-Step Tutorial

How to Roast Broccoli

Ingredients

  • 1 bunch broccoli, separated
  • or
  • 1 bunch broccoli, chopped into 1-2 inch pieces
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

You will also need

  • Sheet tray, aluminum foil (optional), tongs, mixing bowl (if roasting pieces)
Prep Time: 5 Minutes
Cook Time: 30 - 45 Minutes
Total Time: 35 - 55 Minutes
Servings: 4 side servings, 2 generous servings
Kosher Key: Pareve
  • Preheat oven to 425 degrees F. If roasting whole broccoli pieces, first wash and rinse. Remove the last ½ inch of the stem, then peel to remove the tough, fibrous outer layer.
  • How to Roast Broccoli Whole and In Pieces - Easy Step By Step TutorialPlace broccoli onto a sheet tray (lined with foil for easier cleanup, if desired) and drizzle with the olive oil, paying special attention the florets so that they are evenly covered with a thin layer of oil. Sprinkle with salt and pepper.
  • How to Roast Broccoli Whole and In Pieces - Easy Step By Step TutorialRoast on the middle rack of the oven for about 45 minutes, or until a knife can easily be inserted into the stem. Turn the stalks over with the tongs halfway through so each side is evenly cooked. Watch it carefully towards the end, it can easily go from roasted to burned. Oven temps vary and not every oven will take exactly 45 minutes; you will learn what works for your oven.
  • How to Roast Broccoli Whole and In Pieces - Easy Step By Step TutorialIf roasting broccoli pieces, first wash and rinse. Remove the florets and cut them into smaller pieces.
  • Peel the stem to remove the tough, fibrous outer layer, then chop the stem into 1-inch pieces.
  • How to Roast Broccoli Whole and In Pieces - Easy Step By Step TutorialPlace broccoli pieces in a mixing bowl and toss with the olive oil salt and pepper, then transfer to a baking sheet (lined with foil for easier cleanup, if desired).
  • How to Roast Broccoli Whole and In Pieces - Easy Step By Step TutorialRoast for about 30 minutes, turning the florets with tongs halfway through cooking, till florets are tender and the crowns are crisp (tips should be browned, not blackened). Watch it carefully towards the end, it can easily go from roasted to burned. Oven temps vary and not every oven will take exactly 30 minutes; you will learn what works for your oven.
  • How to Roast Broccoli Whole and In Pieces - Easy Step By Step TutorialEat up. It's addictive, seriously.
  • How to Roast Broccoli Whole and In Pieces - Easy Step-by-Step Tutorial

Comments (108)Post a Comment

  1. My favourite vegetable this way is brussel sprouts! I do almost all of my veggies this way. I used parchment paper rather than foil.
    I use Mrs. Dash (no salt) rather than salt and pepper. It’s yummy!

  2. Roast veggies have always been favorites but only recently have I had a chance to try roast beets –fantastic. I had only ever had pickled beets (mom) and never liked them so I was real unsure about roasted ones but drizzled with olive oil and oven roast along with potatoes, onions, mushrooms, and broccoli and you have a winner.

  3. I had this early for dinner, broccoli, carrots, cauliflower and potatoes with olive oil, rosemary and fresh garlic. My boneless skinless chicken breasts was also marinated in the same oil mixture. Makes the house smell great too.

  4. I do this all of the time. Also try a platter of mixed veggies, broccoli, cauliflower, zucchini, brussel sprouts. Also add garlic powder and lemon pepper (just check to see if the lemon pepper already has salt). You can also sub grapeseed oil for the olive oil.

  5. Try cabbage cut in 1″ rounds spread with garlic and olive oil. Roast 400deg on oiled sheet for abt 30 min. Turn over and roast abt 30 min longer. I turned oven down to 350 deg for last cooking. Good!!!!

  6. Will buy some this evening. I roast Brussels all the time and I love them…I think roasted broccoli with a dip or dressing sounds devine! Thank you…

  7. Love roasted broccoli. I do have fussing about with getting them cut into pieces, and I don’t think the whole stalks roast as well. So I just slice the whole head (after peeling the stalk skin). Big chefs knife, slice through the whole thing length wise as though I’m slicing bread. This produces some “chaff” which crunches up beautifully, and a few small pieces, but then the rest a nice big flat sections. I roast flat-side down, so that we get nice caramelizing.

    This is how I do cauliflower too. I’m just lazy I think ….

  8. I roast most of my veggie..especially kale which I can’t seem to have it last more than a day …my granddaughter helps make it and eats with me as we roast it . She calls braccoli. Little trees … I tired roasting bean sprouts tonight .. I first sautéed them lightly in. Pan… Drained the water and put it in the oven … I’ll let you know how if come out

  9. I do this all the time. And a shortcut is to use olive oil cooking spray in place of drizzling regular evoo. (okay, probably not as tasty, but so quick)

  10. Dennis, I have a dumb question — do you do the balsamic and sugar in addition to olive oil, salt and pepper? Or ditch the salt and pepper in favor of the sweetness?

    1. Hi Claire, personally I have not had great luck with roasting frozen vegetables, in my experience they tend to turn out a bit mushy. However if your experience has been different, then I don’t see why broccoli would be much different from cauliflower. It’s worth a try, though I’d start with a small batch and see how it works before roasting a bunch of it. Good luck!

  11. I roast Brussel sprouts and asparagus all the time but this was the first time I roasted broccoli. I added fresh garlic and a squeeze of lemon. Very good – I’ll definitely make it this way again.

  12. I love roasted cauliflower but have never done broccoli either for some reason. Thank you for the suggestion and photos!

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