How to Roast Broccoli in Florets & Stalks – Learn to roast broccoli with olive oil, salt and pepper as whole stalks or in bite-sized florets with this step-by-step 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!
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How to Roast Broccoli
Ingredients
- 1 bunch broccoli, separated (or chopped into pieces)
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
NOTES
Instructions
- 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.
- Place 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.
- Roast 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.
- If 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.
- Place 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).
- Roast 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.
- Eat up. It's addictive, seriously.
Nutrition
try slicing a lemon thin and place the slices on top with whole cloves of garlic…nutty and tangy!
I do this all the time. I have yet to meet a veggie that isn’t fabulous roasted!
Toss in a few whole cloves of garlic… delish! Can be done with cauliflower and halved brussel sprouts too.
Been doing it for years and califlower too
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!
Been doing this for years. Love the taste and texture. Yum.
I don’t know of a vegetable that can’t be oven roasted. Been doing this for years. Even avocados… which may be a fruit. All yummy
I do this s lot. Use broccoli, cauliflower, mushrooms, carrots, onion, whatever. With a bit of balsamic vinegar-good stuff! And sliced brussel sprouts!
love it
Very timely, Tori! I just bought some broccoli this evening. Now I have another way to fix it!
Toda raba!
Just did that for dinner tonight, then sprinkled with a little lemon juice and parmesan cheese…to die for!
Thanks for posting. We will try it and compare to steaming.
I’ve done it and it’s great!
Wow, looks great! I will try this. What about Brussels sprouts?
Brussels sprouts are absolutely delicious done this way. Do it exactly the same and just watch for doneness. Cut off the bottoms, cut in half if over 1 inch diameter and roast away. I like them with nice little charred bits, just like the broccoli. 🙂
We often make this. . . especially when Happy Rich broccoli is in season Suzie’s Farm! Melissa James introduced me to it!
Add a small amount of lemon juice when tossing. It adds a little zing & reduces the amount of gas typical of cruciferous vegetables
It completely changes it!!! Makes it sweet and wonderful! Just learned it this past summer!
That’s awesome.
I have Char Broil infra red grill and grill Everything.
Watermelon peaches asparagus peppers mushrooms etc
Do you think Broccoli would work?
cauliflower is better
barely steamed with lemon .