Oven-roasted broccoli is a simple and delicious side dish. The broccoli develops so much flavor in the hot oven you don’t need anything but some simple salt and pepper to dress it up.

overhead photo of roasted broccoli on a baking sheet

It’s basic, but when you make something so often it’s worth sharing because maybe it’s been a while since you’ve made some roasted broccoli?

I think of it as the little black dress of side dishes – it really does fit any occasion whether it’s a holiday dinner or weeknight dinner. Plus, broccoli just tastes better roasted – I’m not a fan when it’s served raw in salads or on crudite platters, but when it’s hot, crisp-tender and caramelized from the heat, sign me up. I can’t get enough of it.

photo of a small bowl of oil and salt on a baking sheet with raw broccoli

Ingredients

I like to keep things simple with oven-roasted broccoli and use just four ingredients:

Broccoli florets
Olive oil
Kosher salt
Black pepper

Of course, you can dress it up (more on that in a minute), but for a very simple experience you really don’t need anything more. So much flavor is developed while the broccoli roasts you don’t need a lot of bells and whistles.

How to Roast Broccoli

Spread the florets in an even layer on a baking sheet. Drizzle the oil and sprinkle the salt over the top. Stir the broccoli around so all of it is coated evenly in the oil. The easiest way is to use your hands.

overhead photo of the broccoli on a baking sheet ready to go in the oven

Roast the broccoli for 15 minutes at 400°F. Stir them around the baking (flip the really browned ones over) and then roast them for 10 to 15 minutes longer or until they are crisp-tender and browned in spots.

Sprinkle the black pepper over the top and serve.

Tip: All ovens are different so it’s a good idea to keep an eye on them in the last half of the cooking time. They may take more or less time depending on how hot your oven runs.

Dress It Up (or Not)

They’re delicious as is, but I have been known to add a few extra things to fancy them up:

Before you roast them you can add dried seasonings like Italian seasoning and herbes de Provence. Cajun seasoning and chili seasoning would work well depending on what you’re serving them with. Any dried herb would be great, too, like parsley, thyme, and oregano.
Once they’re out of the oven you can toss them with lemon juice for a little zing. Or, add some finely grated Parmesan cheese, Asiago cheese or Romano cheese.

Serve this easy side dish with all the main dishes like steak, pork chops and breaded chicken.

Happy roasting,

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overhead photo of the finished dish on a baking sheet

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