Roasted Broccoli

Name: Roasted Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 pounds broccoli crowns, trimmed, florets and any stems cut into 1- to 1 1/2-inch pieces; 1/4 cup olive oil; Kosher salt (such as Diamond Crystal) and black pepper; 1 tablespoon minced garlic (2 large cloves); Half a lemon, for serving

By Lidey Heuck

Updated April 17, 2024

Roasted Broccoli — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 4(1,657)
Comments: Read comments

While many vegetables benefit from roasting, broccoli is an ideal candidate. After just 15 minutes in the oven, the florets come out crisp and browned at the edges with tender stems. Roasted broccoli makes a great weeknight side served on its own, but this cooking method also works well if you’re adding it to a grain bowl or simple pasta dish. Make as written with minced garlic and a squeeze of lemon juice, or add a pinch of crushed red pepper and a sprinkle of Parmesan before serving for a crave-worthy vegetable dish.

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Ingredients

Yield:4 servings

1½pounds broccoli crowns, trimmed, florets and any stems cut into 1- to 1½-inch pieces
¼cup olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1tablespoon minced garlic (2 large cloves)
Half a lemon, for serving

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Preparation

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Step 1
Heat the oven to 425 degrees and line a sheet pan with parchment paper.
Step 2
Place the broccoli florets and stems on the prepared pan. Drizzle with the olive oil, sprinkle with ½ teaspoon salt and a few grinds (or shakes) of black pepper, and toss well.
Step 3
Spread the broccoli into an even layer and roast for 14 to 18 minutes, until tender and lightly browned. Add garlic and toss to combine, then roast for 2 minutes more. Squeeze the lemon half over the broccoli, sprinkle with more salt, if desired, and serve.

Ratings

4 out of 5

1,657 user ratings

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Comments

Geoffrey James zi1 year ago

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,

Michael1 year ago

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??

Olivia1 year ago

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.

Kevin Burke18 hours ago

I toss the broccoli in a bowl with some olive oil and whatever o I’m using! Throw it in the air fryer, 400 degrees ( I use 400 for everything) about 15 minutes, toss it once in middle! Very little cleanup

Andi P.3 days ago

Add a little lemon zest! Mmm.

Stantonstreet kid1 week ago

While absolutely delicious and this has converted the non-broccolites to believers, I’ve found it much easier to simply cut the broccoli up as written, but put all the ingredients into a bowl to mix and then place onto the parchment paper. Excellent side dish.

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