Oven Roasted Broccoli
Oven Roasted Broccoli is crispy, tender, and an easy side dish. Broccoli florets are perfectly roasted in the oven along with garlic cloves, olive oil, and some spices. Lightly sweet and flavorful oven roasted broccoli will become one of your new favorite vegetables.
Making roasted veggies is a great way to bring out the deliciousness and sweetness of the vegetables with minimal effort. Oven roasted broccoli works best with fresh broccoli for a perfectly crispy exterior and tender from inside.
When you roast the broccoli to perfection, it will become crispy from top to end! Cooking the broccoli at the perfect temperature is very important. Veggies cooked on low temperature will not turn crispy. If you roast the veggies on high temperature, they will quickly caramelize and may have a burnt smell.
Oven roasted broccoli is one of my favorite side dishes because it is super delicious, healthy, and goes very well with many other dishes. I love to combine roasted broccoli with some black eyed peas curry or put the broccoli in any grain bowl.
Can I Use Frozen Broccoli?
You can definitely use frozen broccoli but the results will be little different. Frozen broccoli will not turn crispy like fresh broccoli as it contains more moisture.
To make them a little crispier, roast the frozen broccoli for 7-10 minutes extra.
Towards the end if the broccoli will not crisp up, turn on the oven to broil and bake for about 1-2 minutes.
Can I Use The Stalk?
Absolutely! After cutting the florets from the larger stem, trim off the outer edge from the sides. Cut it into 2-3 inches long and ½ inch wide rectangular pieces and bake them with the broccoli florets.
You may add these stem pieces in your soups or stir fry them with some veggies if you like.
Ingredients
- Broccoli
- Garlic
- Paprika
- Cayenne pepper
- Black pepper
- Onion powder
- Garlic powder
- Salt
- Olive oil
Oven Roasted Broccoli Step By Step Recipe
Cut the broccoli crown into large bite sized flat pieces, triple wash them, and let them sit in a colander for 10-15 minutes.
Next, lay them flat over the kitchen towel, and pat them dry.
Preheat the oven to 405°F (210ºC)
Line a parchment paper on a large baking tray and brush some olive oil on it.
Transfer the broccoli florets, garlic, salt, spices, the remaining olive oil, and toss them together. Separate the broccoli florets for an even roasting.
Bake them for 25-27 minutes, tossing halfway until the florets are tender.
Let the broccoli cool for 5 minutes, sprinkle some extra seasonings if you wish, and serve.
Tips For Making Oven Roasted Broccoli
- Do not cut the broccoli florets small, they tend to burn from the outside before getting cooked from inside.
- Cut the broccoli into large florets around 1 ¼ to 1 ½ inch at the top.
- Dry the broccoli florets very well with a kitchen towel. The drier the broccoli the more crispier it will be.
- Keep in mind to coat the broccoli florets with olive oil or they will burn too quickly.
- Make sure to use a parchment paper which can withstand 405°F (210ºC) baking temperature. This will help the broccoli to cook evenly, prevent them from sticking, and roast them perfectly.
- You may use aluminum foil but make sure to brush some oil and then roast the broccoli preventing them from sticking to the foil.
Variations
- You can add 4-5 shallots into 4 pieces while baking the broccoli and adjust the salt and spices.
- Sprinkle some freshly grated parmesan cheese once the broccoli is out of the oven and serve.
- For a lemony flavor, squeeze 2 tsp of lemon juice after roasting the broccoli.
How To Store Oven Roasted Broccoli?
Leftover oven roasted broccoli can be stored in the refrigerator in an airtight container for 3-4 days.
Take the leftover broccoli out of the refrigerator and warm it up in the oven for about 5-7 minutes before serving.
How To Serve Oven Roasted Broccoli?
- Oven roasted broccoli is the perfect side dish with any meal for the holidays.
- You can incorporate these in your everyday meals, like in a mediterranean rice bowl. You can enjoy this oven roasted broccoli with black eyed peas curry and a quinoa bowl or green split peas dal and rice.
- It makes a perfect side dish with some avocado or cabbage parathas.
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Oven Roasted Broccoli
Ingredients
- 1 medium Broccoli
- 3 large Garlic cloves sliced
- 1/2 tsp Paprika
- 1/4 tsp Cayenne pepper
- 1/4 tsp Black pepper powder freshly ground
- 1/2 tsp Onion powder
- 1/4 tsp Garlic powder
- 1/4 tsp Salt or as required
- 1.5 tbsp Olive oil extra virgin, divided
Instructions
- Cut the broccoli crown into large bite sized flat pieces, triple wash them, and let them sit in a colander for 10-15 minutes.
- Next, lay them flat over the kitchen towel, and pat them dry.
- Preheat the oven to 405°F (210ºC)
- Line a parchment paper on a large baking tray and brush some olive oil on it.
- Transfer the broccoli florets, garlic, salt, spices, the remaining olive oil, and toss them together. Separate the broccoli florets for an even roasting.
- Bake them for 25-27 minutes, tossing halfway until the florets are tender.
- Let the broccoli cool for 5 minutes, sprinkle some extra seasonings if you wish, and serve.
Notes
- Do not cut the broccoli florets small, they tend to burn from the outside before getting cooked from inside.
- Cut the broccoli into large florets around 1 ¼ to 1 ½ inch at the top.
- Dry the broccoli florets very well with a kitchen towel. The drier the broccoli the more crispier it will be.
- Keep in mind to coat the broccoli florets with olive oil or they will burn too quickly.
- Make sure to use a parchment paper which can withstand 405°F (210ºC) baking temperature. This will help the broccoli to cook evenly, prevent them from sticking, and roast them perfectly.
- You may use aluminum foil but make sure to brush some oil and then roast the broccoli preventing them from sticking to the foil.
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