Roasted Broccoli is bursting with flavor, caramelized crispy tops and the quickest side dish to every meal all made in ONE PAN! AKA Minimal effort, HUGE flavor!
No more dreading eating your dinner greens or wondering what greens to make for a side! Once you learn how to roast broccoli (and I use the term “learn” loosely because roasting broccoli is soooo easy), you will never want to make broccoli any other way!
There is a restaurant in Carlsbad called Campfire that boasts the most addicting oven roasted broccoli in. the. world. I never thought I would go to a restaurant just to order their broccoli! But I am not alone. Their Roasted Broccoli is actually Chef Andrew Bachelier’s top-selling menu item.
Who knew Roasted Broccoli could be so crazy delicious?! Their edges are extra charred and extra crispilicious. The secret is to oven roast the broccoli and then flash-fry the broccoli head in fish oil! It’s then served with tantalizing North African Chermoula Sauce and candied peanuts. So if you are ever in Carlsbad, Campfire’s Roasted Broccoli is a must!
But I digress. As I drool a little.
My point is Roasted Broccoli can actually be crave-worthy. Shockingly delicious even.
Broccoli get’s a bad rap because when steamed or oven roasted at a low temperature for too long, the sulfurous compounds have time to develop resulting in unappetizing sulfur smell. But when you roast broccoli at HIGH heat, the broccoli cooks quickly and the piping hot surface area of the pan caramelizes the natural sugars for a wonderfully nutty flavor and wonderfully crunchy tops.
Aside from the delish factor, Roasted Broccoli is one of my favorite sides because it’s uber healthy, one of the quickest side dishes to prepare, goes with practically every meal and is all made in ONE PAN! So if you have energy to toss a few pantry staple ingredients with broccoli and spread them on a pan, you can always have a delicious side to every meal!
Roasted Broccoli is virtually a blank canvas to create a side delicious enough for company but everyday easy from Garlic Roasted Broccoli to Garlic Lemon Roasted Broccoli to Parmesan Roasted Broccoli and even Cheddar Broccoli! For this Roasted Broccoli recipe, I’ve paired it with Parmesan but feel free to be as creative or simple as your taste buds desire!
HOW TO ROAST BROCCOLI
If you don’t know how to roast broccoli, be prepared to fall in love. Minimal effort, huge flavor! Here are a few helpful tips and tricks:
- Preheat oven to 500 degrees F. We use an extremely HIGH temperature to caramelize the broccoli.
- Line a sheet pan with foil. This further promotes the caramelization process and makes for easy cleanup!
- Cut the broccoli into fairly small florets, about 1 1/2 – 2”. This creates more surface area for caramelization and especially for the charred ends – my fav! The smaller the broccoli the faster it will cook, so keep that in mind when oven roasting your broccoli.
- Dry your broccoli extremely well using (paper) towels and/or a salad spinner. The dryer your broccoli the crispier it will become!
- Add broccoli to your foil-lined pan and toss with olive oil, salt, pepper and garlic or garlic powder. That is really all the seasoning your broccoli needs to be deeelicious! You can certainly go crazy and experiment with other flavor profiles though from cumin butter broccoli to chili soy – the possibilities are endless!
- Line your broccoli an even layer so it will cook evenly.
- Flip your broccoli half way through – this is optional and I often don’t bother with this step. If you flip your broccoli half way it promotes more even cooking but if you don’t flip then one side gets extra crispy and that is how I like it.
- Roast for 12-15 minutes if adding Parmesan or 15-18 if not adding Parmesan (because the broccoli will go back in the oven) OR until broccoli reaches desired crisp-tenderness. There are several factors that affect the tenderness of the broccoli such as floret moisture, floret freshness, floret size and actual oven heat. So just test your broccoli and cook on if you like it more tender OR if you like the edges more crispy/charred.
- Optional: Sprinkle with Parmesan and broil until the Parmesan is melted, approximately 3-5 minutes. Continue to broil if desired for crispier or more charred florets. The charred parts might look burnt but they are the best part!
As in all recipes, please remember you can customize the measurements to suit your tastes/mood. You can add more or less garlic, lemon juice, lemon zest and/or Parmesan and any other seasonings. The possibilities are endless for this one pan tender-crispy Roasted Broccoli!
Looking for more Oven Roasted Vegetable Recipes
- Roasted Asparagus with Balsamic Brown Butter
- Maple Dijon Roasted Brussels Sprouts and Butternut Squash.
- Baked Parmesan Fingerling Potato Fries
- Roasted Broccolini (With Lemon and Garlic)
- Roasted Potatoes with Bacon and Parmesan
- Honey Garlic Roasted Carrots
- Roasted Hasselback Sweet Potatoes
- Asian Roasted Butternut Squash and Cashews
- Mexican French Fries with Salsa Ketchup
Want to try this Roasted Broccoli with Parmesan?
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 5 minutes |
| Cook Time | 12 -15 minutes |
| Servings |
- 1 pound broccoli florets
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder or 2 cloves minced garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8-1/4 teaspoon pepper
- 1/2 cup freshly grated Parmesan (optional)
Ingredients
| Rate this recipe! |
- Preheat oven to 500 degrees F.
- Meanwhile, line a baking sheet with foil and spray with cooking spray.
- Dry your broccoli extremely well using paper towels or a salad spinner. The dryer the broccoli the crispier it will get!
- Trim florets to a uniform size then add to prepared pan and drizzle with olive oil, salt, pepper and garlic/garlic powder. Toss until evenly coated. Line in a single layer.
- Roast for 12-15 minutes if adding Parmesan or 15-18 if not adding Parmesan (because the broccoli will go back in the oven) OR until broccoli reaches desired crisp-tenderness.
- Sprinkle with Parmesan. Broil until Parmesan is melted, approximately 3-5 minutes. Continue to broil if desired for crispier or more charred florets. Season with additional salt and pepper to taste if desired.
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Old Pops says
Will this recipe work with cauliflower as well? How about both at the same time?
Jen says
Great question! Yes, you can cook them both at the same time!
Chaundra Willis says
Just made this and even my pickey eater cleaned her
Plate! Will make again.. paired great with roasted chicken
Jen says
That is awesome when even a picky eater will eat broccoli! YAY! thanks Chaundra!