Roasted Broccoli Recipe (2024)

With all roasted vegetables I find I get better results by putting the florets in a bowl and mixing the salt and oil by hand. Much more consistent and controllable than a drizzle,

I have to say, I don't get the parchment paper suggestion on this or other oven-roasted vegetables. I want the char that comes from the vegetables against the hot metal of the pan. Also, toss in a bowl for better distribution of oil and spices. Who tosses things on a flat surface??

I normally pour some boiling water (a kettlefull-about 1 lt) to the florets placed on a colander before putting them in the oven (dry them a bit first). It tenderizes the broccoli without cooking it, and the results in the oven are more consistent and take less time.

Another trick is to coat it with white miso and some water, along with red pepper flakes.Unami goodness!

In our household of 8, we shortcut this process by tossing the chopped veggies with olive oil and a generous sprinkle of Lawry's Garlic Salt. Broccoli - especially roasted - is the only vegetable we can 100% guarantee the kids will eat, every nite. We roast many veggies (including chopped carrots, asparagus, zucchini, cauliflower florets, eggplant, sliced peppers) this way. Do a bunch on sheet pans, then line up on a large plate, staggering colors - Instagram worthy and simple and delicious!

I find that broccoli is one vegetable that roasts particularly well when using frozen broccoli. Just throw the bag of broccoli onto a pan, with whatever oil and seasonings you prefer. It's pretty much the only vegetable that I would roast from frozen. You'd never notice the difference.

I also toss the veggies in a bowl first with the olive oil before putting on the pan. Much easier to get a consistent coat this way. Also, make sure you don't overload your pan with veggies or they will steam instead of brown. Try and keep some space, and if you need to, use two sheet pans.

One lines the sheet pan with parchment paper so one doesn’t have the tedious task of scouring the sheet pan after cooking to clean off charred on bits of broccoli from the pan.

Roasting is truly the best way to make broccoli (and most other vegetables, IMHO)! This is how we do it but we skip the parchment paper for more browning and add Penzey’s Forward for an earthy, slightly spicy kick.

I make this, and most roasted vegetables, on a cast iron 'sheet' pan. I pre-heat the pan with the oven and get incredibly delicious roasted veggies every time. I reduce cooking time as needed, since the pan is already hot when I add the veggies.

I make this all the time. I use granulated garlic to avoid burning and a few turns of black pepper. A sprinkle of parmesan cheese straight out of the oven is also really excellent, especially alongside a creamy pasta. I've also found a way to make faux stirfry broccoli by adding a touch of sesame oil to the olive oil and roasting for only 10-15 minutes so the florets are still crunchy. Really good with grilled teriyaki chicken.

We love this side in our house. I admit I never measure, but 1/4 cup of oil sounds like quite a lot.Concur about using a bowl - I've always felt "toss [whatever] in a flat baking pan" makes for good TV cooking show action, but is messy and inconsistent in the real world.I've followed ATK's counsel (among others) to add a pinch of sugar along with the salt and pepper Not enough to taste sweet, but to rein in the bitterness when the ends of the florets brown.

If you like a little heat… add some red pepper flakes.

I like to add a little onion powder, cause I put onion powder on just about everything! And mix as Mr Geoffrey says in the bowl, sometimes I put parma reggiano on earlier cause brown cheese!

I just commented for this issue: pour boiling water (not too much - I do about 1 lt for a third of a broccoli) over the florets placed on a colander. Let them dry and place in the oven then.

About a teaspoon of sesame oil with the olive oil adds a nice flavor.

Placed florets in a bowel and drizzled with olive oil straight from the bottle (1/4 cup would have been waaaaay too much). Shook on granulated garlic, onion powder, red pepper flakes and salt. Followed a commenter's suggestion and sprinkled on some toasted sesame oil. Tossed in the bowl to coat and spread on a Nordic Ware 1/2 sheet pan lined with parchment paper. Baked at 425° for 17 minutes. Result was tender florets with a perfect char. Winner!

Ok hear me out. This recipe is good on its own, though if you add a tablespoon or two of mirin, it becomes godly. The mirin creates a slight (but not too sweet) caramelization and offers a touch of acid to the florets.

I used foil and centered the broccoli on the flat baking sheet. Mixed in the olive oil, salt and pepper by hand before spreading it evenly in the pan. One less item to wash at the end of the night by not using a bowl. I had a 12 oz. package of broccoli florets from Trader Joe’s so I halved all of the ingredients. Really quick and easy way to fancy up my veggies on a week night.

Toss broccoli in bowl w oil, salt + pepper. I parboiled first, to speed up roasting. Air fry at 425F for about 7 min. then add lemon + parmesan.

Completely revolutionized broccoli for me! We add a generous 1/4 of freshly grated Parmesan & the zest of a lemon when tossing before returning to the oven. Some recipes make the annual renewal fee worth it, and this is one of them.

Ugh so simple so good. We add a few extra minutes for toddler teeth… it’s still stellar. Broccoli deserves to be roasted and this has become our go-to

The idea of tossing things on a flat pan gives me anxiety.

I actually think Morton’s Kosher salt is better than Diamond Crystal.

Try broiling broccoli florets tossed in olive oil and seasonings for 5 minutes. No need to preheat oven for long and its quicker that roasting.

Works well with broccolini too!

I roast broccoli and cauliflower by a similar method, but with much less olive oil: I spread a little in a bowl, shake in ground black pepper, and onions and garlic powder, then add the veggies, use a brush with a bit of olive oil to brush the veggies and add the seasonings again, then mix together and spread on a non-stick baking sheet. I also do the same with cauliflower leaves, which I season the same way and add to the sheet about half-way through the roasting.

This needs more time, or parboil the broccoli. I found the garlic and lemon a time-consuming and unnecessary addition.

I add large diced panchetta. I have it every week in the winter. Yummy!

On a weekend day when I have time for food prep, I regularly blanch vegetables (1.5 to 3 minutes) and cook them over the next few days. Yesterday, I blanched brussels sprouts, broccoli, and purple cauliflower. Typically, I'll toss them with olive oil, garlic, salt, and and pepper then roast, or add them to a quick stovetop sauté with other vegetables and a protein.The blanching allows me to cook them at a higher temperature so they get a nice char without having an undercooked interior.