Easy Oven Roasted Broccoli is a quick and easy side dish that everyone will love. It’s crunchy, packed with flavor and takes less than 30 minutes to make!
Roasted broccoli is an easy side dish that compliments a number of entrees. Try serving it alongside a perfectly cook Flat Iron Steak or Sirloin Steak, next to a helping of homemade Chicken Spaghetti, or complete a meatless meal with a Crock Pot Baked Potato topped with a dollop of Sour Cream Compound Butter.
Easy Oven Roasted Broccoli
Oven roasted broccoli is probably one of the fastest and easiest vegetable side dishes to prepare. Wash and cut up from fresh broccoli florets, toss with some olive oil, salt, and your choice of add-ins, and roast. That’s pretty much it!
In no time at all you have a beautifully caramelized, roasted veggie ready for the table. Even the pickiest of eaters love a good roasted broccoli recipe. Trust me! We’ve had a couple of those in our house, and this is one of those recipes that always has them coming back for seconds.
How to Make Roasted Broccoli
- Start by preheating your oven to 425°F, and grabbing a large sheet pan. Cut the broccoli into small, bite-sized florets. Then give them a good rinse. Make sure to dry them well with paper towels and remove as much moisture as possible.
- In a mixing bowl, combine the broccoli, oil, and walnuts. Toss everything together or use your hands to mix.
- Spread the ingredients evenly on a the pan, and bake for 12-15 minutes. The broccoli should be browned around the edges and caramelized when done.
- Serve while hot and add salt and pepper to taste.
Tips and Variations:
- Be sure to dry the broccoli completely or it will steam, not roast.
- If the dish cooks too long, the walnuts will burn. Keep an eye on the time, or better yet, set an oven timer.
- Consider adding red pepper flakes for a little kick of spice.
- Grated parmesan as a topping adds another layer of flavor to oven roasted broccoli.
- If you don’t have walnuts, try using pecans or pine nuts.
- Finely minced garlic and Panko bread crumbs are other great additions. When possible, place the add-ins (garlic, nuts, pepper flakes, etc.) over the top of the broccoli to help prevent burning.
- Don’t use too much oil; otherwise, the broccoli will be a greasy mess.
We like to roast broccoli at 425°F for 12-15 minutes to get a nice caramelization and texture.
Storage and Reheating
Storage: This roasted broccoli is best served immediately.
Refrigeration: Any leftovers can be stored in an airtight container in the refrigerator for 2-3 days. We do not recommend freezing.
Reheating: To reheat the broccoli, place it on an aluminum foil lined pan in the oven or toaster oven on 325°F for 7-10 minutes or until warmed through. The texture will not be as firm but the flavor will still be great.
- 4 cups broccoli florets, cut into bite-sized pieces
- 1/2 cup chopped walnuts
- 2 tablespoons olive oil
- Salt and pepper, to taste
Optional Add-Ins and Garnishes
- Grated parmesan cheese
- Minced garlic
- Red pepper flakes
- Pine nuts
- Panko breadcrumbs
- Preheat the oven to 425°F.
- Place the broccoli florets, walnuts, olive oil and salt in a large mixing bowl. Toss to combine.
- Transfer the broccoli mixture to a large baking sheet, and bake for 12-15 minutes or until broccoli tops begin to brown.
- Remove the roasted broccoli from the oven, toss with Parmesan cheese if desired, and serve while hot.
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/2 cup of roasted broccoli. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Serving Size:8 Ounces
Amount Per Serving: Calories: 219Total Fat: 20gSaturated Fat: 2gUnsaturated Fat: 0gSodium: 30mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 4g