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!
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
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
looks good
Love them broccoli and cauliflower roasted, never boiled!
Broccoli anyway is delicious.
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.
I love broccoli done this way…I do all my veggies this way…..
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.
And Brussels Sprouts, too! Yum!
asparagus is even better!
Love it that was!
Done this it IS great!!!
I make this all the time! My kids eat it up like candy!
i do this all the time. Sometimes i roast a few carrot slices along with it.
I’ve done it and love it!
Love it!!!
Thanks! Read the other comments and will try with cauliflower and carrots too.
squeeze on some lemon and freshly shaved Parmesan cheese 🙂
Can’t wait to try this…I <3 Broccoli!!
Made this past Shabbos with fresh garlic one of my daughters Vegan recipes great and no washing with frozen from TJ’s
I do it all the time…fabulous!
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.