Sheet Pan Roasted Broccoli is a super easy side dish that can be made any weeknight. Oven-roasted broccoli has a depth of flavor that steamed broccoli can’t touch. It can be made in under 30 minutes and can cook right alongside your main dish. This roasted broccoli recipe is one you need to try this week!
Sheet Pan Roasted Broccoli
The great thing about roasting broccoli is that it’s so hands-off. You can prep it and get the broccoli florets in the oven on a rimmed baking sheet in under 10 minutes. Then bake at high heat for 20 more minutes, stirring halfway, and they’re done! You can add red pepper flakes, lemon juice, sliced red onions, garlic cloves, or other veggies to round out this dish.
Save time making dinner this week by adding this tasty side dish to the rotation. Your family will love the flavors and you’ll love how easy it is to make. Add a little grated parmesan to the top and it’ll be a delicious hit!
Don’t miss these additional Broccoli and Roasted Vegetable Recipes here at When Is Dinner: Roasted Carrots and Mushrooms, Oven Roasted Sweet Potatoes, Healthy Chicken Broccoli Casserole, Broccoli Cheese Rice Casserole, Roasted Green Beans, Broccoli Cheese Stuffed Chicken, Chicken and Broccoli Alfredo Bake, and Broccoli and Cheese Soup.
Preheat the oven to 425 degrees.
Line a large, rimmed baking sheet with foil and spritz lightly with nonstick cooking spray.
Toss the broccoli in the olive oil until all of the florets are lightly coated.
Arrange the broccoli in a single layer across the pan.
Season with salt and pepper.
Place in the oven and bake for 9 to 10 minutes.
Remove from the oven, stir gently, and return to the oven, baking for an additional 9 to 10 minutes or until softened as desired.
Tips for success/variations for sheet pan roasted broccoli:
These tips and tricks will help you make the best roasted broccoli possible!
– Roasted broccoli cools down fast, so make sure they come out of the oven when the rest of dinner is ready.
– Add sweet potatoes, garlic, sliced red onions, butternut squash, parsnips, carrots, cauliflower, or other root vegetables to the baking sheet. Make sure to cut them into smaller chunks so they cook evenly and are finished at the same time as the broccoli.
– Lay the broccoli out in a single layer so they all cook evenly.
– Use about 2 tablespoons of olive oil to the tops of the broccoli and mix it together with a spoon or your hands. You’ll be tempted to add more, but it will be too oily at the end if you do.
How to serve:
Be sure to serve this sheet pan roasted broccoli as soon as it comes out of the oven. It’s best eaten hot. Use a spatula to remove the broccoli and roasted cauliflower or other vegetables to a bowl or to individual plates.
Some dishes that this side goes well with are:
- Honey Pecan Chicken
- Instant Pot Boneless Ham
- Instant Pot Black Pepper Chicken
- Skillet Pork Chops with Apples
How to store:
If there are any leftovers (that’s doubtful!) you can keep them in an air-tight container in the fridge for up to 5 days. To reheat, you can put them in the microwave for about one minute.
Another option is to put them in the air fryer for a couple of minutes (follow your air fryer’s instructions). This will crisp them back up and they’ll taste like they just came out of the oven.
These veggies don’t freeze well if you intend to eat them as a side dish. They are perfect for freezing if you plan to make a soup or sauce out of them in the future. (Roasted broccoli soup, yum!)
Is it better to roast or boil broccoli?
Roasting gives a very particular rich flavor to broccoli, while boiling doesn’t add any additional flavor. There’s no need to add butter to roasted broccoli, but it’s common to add it to boiled broccoli.
Should broccoli be blanched before roasting?
There’s no need to blanch broccoli before roasting it. In fact, dry broccoli cooks better and becomes crispier when roasting. Wet broccoli will become mushy.
Is roasted broccoli less nutritious?
No, in fact, it’s more nutritious than boiling broccoli. Steaming and roasting broccoli leaves all the nutrients in the ingredient while boiling removes some of them.
Is it ok to roast vegetables with olive oil?
Yes, olive oil, vegetable oil, grapeseed oil, and avocado oil are all good oils to use when roasting broccoli. You just want a neutral-tasting oil that won’t overpower the broccoli.
- 2 pounds broccoli florets, cut into bite sized pieces
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Preheat the oven to 425 degrees.
- Line a large, rimmed baking sheet with foil and spritz lightly with nonstick cooking spray.
- Toss the broccoli in the olive oil until all of the florets are lightly coated.
- Arrange the broccoli in a single layer across the pan.
- Season with salt and pepper.
- Place in the oven and bake for 9 to 10 minutes.
- Remove from the oven, stir gently, and return to the oven, baking for an additional 9 to 10 minutes or until softened as desired.
Amount Per Serving: Calories: 70Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 119mgCarbohydrates: 8gFiber: 4gSugar: 2gProtein: 3g
Don’t miss these delicious Broccoli Recipes from my fellow bloggers:
How to Boil Broccoli from Loaves and Dishes
Simple Steamed Broccoli from Once Upon a Chef
Quick and Easy Microwaved Broccoli from Cooksmarts