Simple Roasted Broccoli
High heat is the only way to roast broccoli — anything below 425°F steams it instead of charring it. Toss with oil and salt, spread in a single layer with space between florets, and don't open the oven door. The crispy, almost-black edges are the best part.
Side · Vegan • 20 min
Ingredients
- 1½ pounds broccoli (about 2 large crowns)
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Lemon wedges, for serving (optional)
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Steps
- Preheat oven to 450°F with a rack in the middle position. Line a large rimmed baking sheet with parchment or foil.
- Cut broccoli crowns into bite-sized florets, slicing larger pieces in half to create flat sides. Peel the stem, trim off the tough bottom, and slice the tender core into ¼-inch coins.
- Toss broccoli with olive oil on the baking sheet. Spread into a single layer with space between pieces — use two sheets if needed. Season generously with salt and pepper.
- Roast for 12–16 minutes, tossing once halfway through, until the edges are deeply browned and crisp and the stems are fork-tender.
- Serve immediately with lemon wedges for squeezing over the top.
Tips & Variations
Make Ahead
Cut the broccoli up to 24 hours ahead and store in a zip-top bag in the refrigerator. Roast just before serving — roasted broccoli doesn't hold its texture well.
Storage
Refrigerate for up to 3 days. Eat cold in grain bowls or salads — reheating makes it soggy. If you must reheat, use a 400°F oven for 5 minutes to re-crisp.
Substitutions
Cauliflower works with the same method and timing. Add 2 minced garlic cloves to the oil for garlic-roasted broccoli, but add them halfway through — garlic burns at 450°F faster than broccoli browns.
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