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The roasted broccoli served on a light blue platter and garnished with grated parmesan and lemon wedges.
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Roasted Broccoli

This roasted broccoli recipe is an easy and delicious way to incorporate some vegetables into a quick weeknight dinner. It’s made with just a handful of ingredients and is simple to put together.
Course Side Dish
Cuisine American
Keyword broccoli, vegetables
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 4
Calories 133kcal
Author Elizabeth

Ingredients

  • 12 ounces Broccoli Florets cut into roughly 2 inch pieces
  • 3 tablespoon Extra Virgin Olive Oil
  • ¼ teaspoon Salt
  • ¼ teaspoon Italian Seasoning
  • ¼ teaspoon Garlic Powder
  • Pinch of Crushed Red Pepper or to taste
  • 2 tablespoon Grated Parmesan Cheese plus a pinch or two for garnish, optional
  • Lemon Wedges for serving optional

Instructions

  • You will also need: Large baking sheet (half sheet pan) and parchment paper
  • Preheat the oven to 400°F
  • Line a large baking sheet with parchment paper.
  • Add the olive oil, salt, Italian seasoning, garlic powder, and crushed red pepper to a small bowl. Stir well to combine.
  • Place the broccoli in a large bowl. Use a bowl that is large enough where you can toss the broccoli without spilling over.
  • Add the prepared olive oil to the broccoli and toss to coat the florets well. Continue stirring and tossing until they are no longer dull and have a shine to them.
  • Arrange the broccoli florets on the baking sheet, keep the larger pieces towards the edges and the smaller pieces in the center of the pan. Leave space between the pieces.
  • Roast the broccoli on the center rack for 12-15 minutes or until they are golden in spots on the edges.
  • Remove the baking sheet from the oven. Sprinkle the florets with a pinch of grated parmesan cheese. Place the baking sheet back in the oven and roast another 1-2 minutes until the cheese melts.
  • Garnish the broccoli with extra parmesan cheese, if desired, and serve with lemon wedges.

Notes

  • Cut the broccoli pieces into roughly the same size so they cook at the same rate.
  • Don’t toss smaller stems you cut down from the florets. Roast them too, they’re delicious.
  • Dry the broccoli well before combining with the oil.
  • Don’t mound the florets, leave space between them on the baking sheet.
  • Place larger pieces towards the edges of the sheet pan and keep the smaller pieces in the center.

Nutrition

Calories: 133kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 218mg | Potassium: 277mg | Fiber: 2g | Sugar: 1g | Vitamin A: 554IU | Vitamin C: 76mg | Calcium: 64mg | Iron: 1mg