Best Roasted Broccoli Recipe - A Beautiful Plate (2024)

Roasted broccoli tossed with sliced toasted almonds, red pepper flakes, garlic, lemon juice, and aged pecorino cheese.

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You guys. This roasted broccoli recipe. It is absurdly addictive! Quite possibly the best roasted broccoli you’ll ever make. Braceyourselves. I can easily consume a pound or two of broccoli in one sitting when it is prepared this way. Alarming, but true.

You allknow how much I lovemy vegetables. I can’t go without them,butthis is quite possibly the most tasty vegetable side dish on this blog.

These charred green beans and these fingerling potatoescome in at a close second. Oh, and these roasted sprouts and squash. Gah, don’t make me choose!

If it helps, Connor is equally as obsessed with this broccoli (it is one of his favorite things that I make) and it has gotten rave reviews from lots of family members and friends.

Best Roasted Broccoli Recipe - A Beautiful Plate (2)

Roasted Broccoli: Why You’ll Love It

If you’ve never roasted broccoli, you are missing out on the tastiest way to prepare it!

If you’ve hated broccoli up to this point(confession: I never experienced this phase of life), give this recipe and method a try. I have an inkling thatyou’ll become a broccoliconvert quite quickly.

It goes without saying thatmany vegetables taste better once caramelized and roasted in the oven. This isn’t ground breaking news, but broccoli is one of my all-time favorites.

Even more so than asparagus, carrots, and the other usual favorites. The broccoli florets get crispy and caramelized, and the normally flavorless stalkstransform into addictive bites of heaven. I mean, really, you could stop right there.

Once the roasted broccoli is mixed with toasted sliced almonds, lemon juice, garlic, red pepper flakes, and aged pecorino cheese – ugh,so good.

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So, here’s the deal. I actually posted a version of this roasted broccoli recipe along time ago, but I’ve adjusted and improved the recipe andfelt it deserved new life!

New and improvedrecipe, new pictures, all good things. Most often, I like to move forward and share new recipes, but sometimes the old ones need some love and attention, you know?

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My new favorite way to prepare this dish is to slice the broccoli into ‘steaks’.

It gives the dish a better presentation, and the flat sides of the broccoli steaks allow the piecesto more evenly caramelize on the sheet pan.

To make things easier, the raw sliced almonds are added to the sheet pan halfway through cooking. This makes things really easy, and eliminates the need to toast them separately in a skillet.

Tips for Making The Best Roasted Broccoli:

If you’re having difficulty slicing the broccoliinto ‘steaks’- medium florets will also work.

Just make sure your broccoli pieces are consistent in size (if the pieces vary in size, they will cook unevenly) and they are spread into an even, thin layer.

Ideally when roasting, you want the vegetablesnot to touch each other on the sheet pan. Crowding will result in uneven cooking, less caramelization, and longer cook times.

Many home ovens have not been calibrated recently and can be off by as much as 50 degrees in temperature! I highly recommend investing in a cheap oven thermometer(affiliate link).

Why is my broccoli roasting too quickly?

If your oven runs hot, I recommend reducing the oven temperature byat least25 degrees and vice versa. The high roasting temperature, included below, produces extra crispy florets and extra caremelization (aka. flavor!).

It goes without being said that this recipe serves3 to 4 people (in ‘normal’ world), but don’t be surprised if you find yourself consumingall of it in one sitting! It isthatgood. Just read the reader reviews below if you don’t believe me!

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The Best Roasted Broccoli Recipe

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Yield: 3 - 4 Servings

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

Roasted broccoli tossed with sliced toasted almonds, red pepper flakes, garlic, lemon juice, and aged pecorino cheese. You won’t be able to stop eating this delicious broccoli side dish! Vegetarian and naturally gluten free.

Ingredients

  • lbs broccoli crowns roughly 2 heads
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves finely grated with a microplane or pressed
  • large pinch dried red pepper flakes
  • ½ teaspoon kosher salt
  • 3 tablespoons raw sliced almonds, with or without skin
  • 2 teaspoons fresh lemon juice
  • 2-3 tablespoons freshly grated aged pecorino cheese
  • zest of half a lemon

Instructions

  • Preheat the oven to 475°F (246°C) with a rack in the center postion. Oven TemperatureNote: I use a separate oven thermometer to ensure that my oven is calibrated properly.The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!).If your oven runs hot (you can check this by using an oven thermometer)or you prefer less crispy florets, reduce the oventemperature to 425°F-450°F (220°C-232°C) and adjust the cooking time as necessary.

  • Line a sheet pan with aluminum foil.Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached.Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise. Note: If you’re having difficulty slicing the broccoliinto ‘steaks’- medium florets will also work, but you will most likely need to reduce the temperature and roasting time to ensure that they do not burn. Try to make your broccoli pieces consistent in size, as this will help them roast evenly.

  • In a large bowl, whisk together the olive oil, grated or pressed garlic cloves, and red pepper flakes.Add thebroccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.

  • Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.

  • Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.

Video

Tips for Success:

  • If you’re having difficulty slicing the broccoliinto ‘steaks’- medium florets will also work, but you may need to reduce the oven temperature and roasting time to ensure that they do not burn. Make sure your broccoli pieces are consistent in size (if the pieces vary in size, they will cook unevenly) and they are spread into an even, thin layer. Ideally when roasting, you want the vegetablesnotto touch each other on the sheet pan. Crowding will result in uneven cooking, less caramelization, and longer cook times.
  • Many home ovens have not been calibrated recently and can be off by as much as 50 degrees in temperature! I highly recommend investing in acheap oven thermometer. If your oven runs hot, I recommend reducing the oven temperature byat least 25 degrees and vice versa, and watching it carefully. The high roasting temperature, included below, produces extra crispy florets and extra caremelization (aka. flavor!).

Serving: 1serving, Calories: 182kcal, Carbohydrates: 7g, Protein: 3g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 14g, Cholesterol: 1mg, Sodium: 307mg, Fiber: 3g, Sugar: 1g

Author: Laura / A Beautiful Plate

Course: Vegetable Side Dishes

Cuisine: American

Note to Readers:Thisbroccoli recipe was originally published as ‘crack broccoli’ in 2015. It was updated and re-named in 2018. The use of slang was in poor taste and is not a reflection of my values or this site. I sincerely apologize to any readers or visitors that were hurt or offended, and am appreciative of yourcritical feedback. Thank you for listening!

This post contains affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my privacy policy for more information.

Best Roasted Broccoli Recipe - A Beautiful Plate (2024)

FAQs

Should broccoli be washed before roasting? ›

Like other vegetables, broccoli can harbor a host of contaminants. "It's important to wash any vegetables, as they can carry Salmonella, E. coli, and Listeria,” registered dietitian Chelsea Edwards tells Southern Living. "Not washing your produce increases the risk of one of these foodborne illnesses."

How do you stop broccoli from burning when roasting? ›

To prevent burnt broccoli, be sure to use an oil with a high smoking point. Extra virgin olive oil has a lower smoking point than olive oil which will result in burning. You can use regular olive oil, coconut oil, or vegetable oil. Also, your oven may be too hot.

Why is my roasted broccoli mushy? ›

Don't Crowd the Pan.

If the florets are too close, they will steam instead of roast. If your roasted broccoli comes out mushy, it is likely the pieces were too close together. Give it room for the air to circulate!

Why does restaurant broccoli taste so good? ›

Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these. Why? Because it makes veggies taste richer, more flavorful, and saltier than they would if you cooked them at home, which encourages you and other customers to keep coming back for more.

What spices go well with broccoli? ›

Great Spice and Herb Pairings for Broccoli and Broccolini

Any combination of garlic, salt, pepper and any classic herbs, (basil, rosemary, sage, parsley, tarragon, thyme, etc.,) is a surefire way to treat these veggies right.

How to get worms off broccoli? ›

To draw the “broccoli worms” out of the broccoli trees, you need to soak it in a sink of cold water to which you've added 1/4 cup of salt and 2 tbsp of vinegar. You will need to keep the broccoli heads submerged in the water for at least 20 minutes.

Is it better to roast or steam broccoli? ›

In this regards, it is likely that broccoli cooked by steaming will be better fit for human consumption than other cooking methods. In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking.

Is baked broccoli still healthy? ›

Yes! Baked broccoli is super healthy and full of fiber, vitamin C, and even protein.

Why does my roasted broccoli taste bitter? ›

Why is Broccoli Bitter? Broccoli contains several compounds which some people perceive as bitter. Proper growing, storage, and cooking can replace that bitter flavor with an earthy, almost sweet taste. Broccoli is best grown when the temperatures are cool and there is less sunlight.

Why is my broccoli soggy in the oven? ›

The Oven Temp Is Too Low

But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender-crisp.

How do you keep broccoli crispy when cooking? ›

To avoid soggy broccolis try steaming it for 2 minutes and check the texture, if required cook for a minute more but not more than that. After this, you put the boiled broccoli into ice water, the constant shock will make them crispy. I love broccoli.

How do you crisp up broccoli? ›

You can soak the broccoli in a bowl of ice water for 30 minutes or more to help it regain its firmness. Another method is to slice off a portion of the stem and place the remaining stem and crown in a pot with a cup of water. Store it in the fridge overnight, and the broccoli will be crisp and fresh in the morning.

How do you keep broccoli crisp? ›

Stash the broccoli in a cold part of your refrigerator — like the crisper drawer — preferably away from fruits and that produce excessive ethylene gas like apples. If there's no room in the crisper, store it on a shelf near the back of the fridge.

How do you make roasted vegetables not mushy? ›

Don't crowd the baking sheet.

If you crowd and overlap the veggies, they will steam and get mushy, not what we want! Roast vegetables at a high heat, 425 degrees F and make sure you preheat the oven so it is HOT when the veggies go in!

How do you perk up broccoli? ›

You can soak the broccoli in a bowl of ice water for 30 minutes or more to help it regain its firmness. Another method is to slice off a portion of the stem and place the remaining stem and crown in a pot with a cup of water. Store it in the fridge overnight, and the broccoli will be crisp and fresh in the morning.

How do you take the bitterness out of broccoli? ›

Blanching broccoli in a large pot of salt water releases bitter acids from the plant cells and rinses them away, an action that steaming doesn't provide because of the low level of water involved. Additional measures for neutralizing broccoli's bitterness include tossing it with salt and citrus sauce.

What to do if you don't like broccoli? ›

Here are 10 recipes sure to entice even those adamant that it's not for them.
  1. Roasted broccoli. ...
  2. Spicy stir-fried broccoli with Sichuan peppercorns. ...
  3. Orecchiette with broccoli and rocket. ...
  4. Pea, broccoli and mint soup. ...
  5. Roast broccoli grilled cheese toastie. ...
  6. Broccoli pesto. ...
  7. Hidden vegetable pasta sauce.
Jul 5, 2021

How do you cook broccoli so it is not bitter? ›

Just a quick dip in boiling water extracts enough of the bitterness and jumpstarts the cooking. Blanching is an extra step, but it makes the broccoli rabe much more palatable and ready for salads, pastas, or, my favorite — a quick sauté.

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