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
I love roasted cauliflower but have never done broccoli either for some reason. Thank you for the suggestion and photos!
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.
Can I used frozen broccoli? i roast frozen cauliflower just fine.
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!
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?
try the same way with colrabi- deli
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)
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
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 ….
I add a few cloves of coarsely chopped garlic when tossing with the olive oil. Mmmmm….
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…
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!!!!
Looks so yummy!
Love broccoli and will be roasting some soon!
Also brussel Sprouts
I roast vegetable “medleys” (for lack of a better term) with olive oil and Greek seasoning…..Yummy!!
Yum
This works with asparagus too..just make sure not to use thick stalks and turn it about 6 minutes into the roasting.
The only way I enjoy broccoli 🙂
Love roasted vegetables. Regularly roast cauliflower with rosemary and also roast Brussels sprouts here. Delicious.
Use the same recipe in your Big Green Egg. Even better with a flavor of a wood fired oven. Yum.
I always roast my broccoli…my 2-year-old loves it!