Sheet Pan Roasted Broccoli turns fresh broccoli into a delicious side dish. You'll love this crispy roasted broccoli that's made on a sheet pan in less than 30 minutes!
Why You'll Love It
This healthy side dish will cause your family to clean their plates and beg for more!
- easy roasted broccoli recipe that's ready in minutes!
- go-to recipe that's perfect for any occasion
- great option for picky eaters
- low carb and keto friendly
- packed with nutrients and fiber
Do you love broccoli, but wish you could jazz it up a little? Sheet pan broccoli is a quick and easy way to serve a healthy vegetarian dish with incredible flavor!
Roasting vegetables on a sheet pan caramelizes them until they're crispy on the outside and tender on the inside. This simple side dish adds cruciferous vegetables to the dinner menu!
Roasted broccoli goes great with everything from smoked meatloaf to baked pork tenderloin. With a few simple ingredients, you'll get great flavor with very little prep. It's a perfect side dish to beef, poultry, pork and fish!
See recipe card for quantities.
- bunch of broccoli
- olive oil or butter
- minced garlic (or garlic powder)
- sea salt
- black pepper
- red pepper flakes (optional)
How to Make Roasted Broccoli
Roasting broccoli in the oven is a great way to add extra flavor. Baking it at a high temperature (at least 400 degrees) creates the best results!
1 - Cut the florets off a head of broccoli, then cut them into similar-sized pieces so they will cook uniformly. Rinse and pat dry thoroughly with a paper towel.
2 - Place the florets in a large bowl and drizzle with olive oil or melted butter.
3 - Add a dash of minced garlic, sea salt, black pepper and red pepper flakes, then mix together with your hands.
4 - Spread the broccoli florets in a single layer on a sheet pan. Roast broccoli in the oven for about 10 to 15 minutes at 400 degrees until the ends turn crispy and golden brown.
5 - Stir with a spatula and roast for 5 more minutes. Use a fork to pierce several pieces to check for doneness. You're looking for caramelized edges with a tender stalk.
You can, but the results will be much different. Fresh broccoli is firm and snaps when cut in half. Frozen broccoli retains moisture during freezing and tends to be limp and soggy. Frozen broccoli florets will work in a pinch, but fresh is better for roasting.
Yes, broccoli is a very healthy vegetable packed with Vitamin C, potassium and antioxidants. Roasting it is totally healthy and a tasty way to serve it to your family.
Once broccoli has turned yellow, it should be thrown out. The same goes for any vegetable that has black moldy spots or smells bad. It's better to be safe than sorry and discard any suspicious or old food that harbors bacteria.
- Add a sprinkle of cayenne pepper or a dash of hot sauce to add some heat
- Dip crispy broccoli in ranch dressing for a real treat (kids love this!)
- Sprinkle lemon juice over broccoli after roasting
- Add fresh herbs like rosemary and thyme for a unique taste
- Sprinkle with gruyere or parmesan cheese for an extra burst of flavor!
- Add fresh cauliflower florets, diced carrots and onions to the mix
- Use extra-virgin olive oil or another oil that has a high smoke point
- Cut broccoli in bite-sized pieces so it will be easier to eat and cook faster
- Place parchment paper on a sheet pan for simpler clean up
Storage and Freezing
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat broccoli in a 400 degree oven or air fryer until it is warm throughout with crispy edges.
You can freeze leftovers in a vacuum sealed bag for up to 3 months in the freezer. It's best to reheat frozen broccoli in the oven without letting it thaw first.
What to Serve with Roasted Broccoli
If you love fresh vegetables, try these other great recipes that go well together for holidays, picnics and family gatherings.
Sheet Pan Roasted Broccoli
*See notes in blog post for detailed tips, photos and instructions.
- 1 head of fresh broccoli
- 2 Tablespoon olive oil or melted butter
- 1 teaspoon minced garlic
- 1 dash sea salt and black pepper
- 1 dash red pepper flakes (optional)
- Preheat oven to 400 degrees.
- Cut the florets off a head of broccoli.
- Rinse and pat dry with paper towels.
- Place the florets in a large bowl and drizzle with olive oil or butter.
- Add minced garlic.
- Sprinkle with sea salt, black pepper, and red pepper flakes.
- Mix together with hands.
- Pour the broccoli onto a sheet pan and roast at 400 degrees for 10 to 15 minutes until crispy and brown on ends.
- Use a spatula to turn broccoli over and bake for 5 more minutes, or until done on both sides.
- Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat broccoli in a 400 degree oven or air fryer until it is warm throughout with crispy edges.
- You can freeze leftovers in a vacuum sealed bag for up to 3 months in the freezer. It's best to reheat frozen broccoli in the oven without letting it thaw first.
Nutrition info is an auto generated estimate.