Roasted broccoli with olive oil, salt, and pepper, is a simple and tasty dish that’s enjoyed by everyone, picky eaters included! Since it’s so easy and takes less than 30 minutes, it’s perfect for weeknights but is also impressive enough for holidays and gatherings!
I’ve made this roasted broccoli recipe more times than I can even count!
It’s something we eat nearly every week, and while it’s great for busy weeknights, it’s special and delicious enough to serve for holidays and other gatherings.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 425f and set the rack to the middle level. Remove the bottom 2 inches of stem from 2 heads of broccoli and trim the broccoli into bite-sized pieces. Note: Feel free to use all the remaining stems except for the bottommost part. If they are a bit fibrous, use a vegetable peeler to shave off the tough outer edges. You can also just use crowns. If doing so 3 crowns should be used for an equivalent amount of broccoli.
- In a large bowl, toss the broccoli with 1/2 cup of olive oil, 1/2 teaspoon of pepper, and 1 1/2 teaspoons of kosher salt.
- Place the broccoli onto a parchment paper-lined baking sheet and roast in the oven for 15-20 minutes. Note: to avoid overcrowding the baking sheet, you may need to use two baking sheets as I did here.
- After 15-20 minutes the broccoli should be well-browned and can be removed from the oven. If desired, sprinkle with grated Pecorino Romano cheese, serve, and enjoy!
- Broccoli. When shopping for broccoli look for trees that are tight and firm. I recommend removing the bottom two inches of the broccoli stems, although if you wanted to use that you could almost all of the stem. You can use a vegetable peeler to remove the fibrous outer part before doing so.
- Toppings. I think a sprinkling of grated Pecorino Romano complements the broccoli nicely, but it’s entirely optional. A squeeze of lemon is also great with roasted broccoli.
- Make ahead. This is a dish I will often double or triple and serve throughout the week with some of our favorite weeknight meals, like salmon oreganata or sausage and potatoes. The broccoli holds up well in the fridge for up to 4 days and reheats well too. It’s even great cold or at room temperature!
Our favorite broccoli recipes
In our home, broccoli is a favorite! Here are a few of our favorite recipes.
- Pasta con broccoli – pasta tossed with broccoli, garlic, and oil.
- Macaroni and broccoli – a nourishing soup loaded with tiny meatballs.
- Broccoli and cheddar soup – creamy and comforting soup topped with burnt broccoli.
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- 2 heads broccoli
- 1/2 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1/4 cup Pecorino Romano grated, optional
- Preheat oven to 425f and set the rack to the middle level.
- Cut off the bottom 2 inches of the thick stem then break and cut the broccoli into bite-size pieces. Feel free to use all of the remaining stems except for the bottommost part of the broccoli head.
- Toss the broccoli pieces with olive oil, salt, and pepper. Place broccoli onto a parchment paper lined baking sheet and roast for 15-20 minutes or until well browned.
- Once the broccoli is finished, sprinkle the optional grated cheese. Enjoy!
- It is recommended to remove the bottom 2 inches of the broccoli head. But even that part can be used if it is shaved with a peeler to remove the very fibrous parts.
- Grated Pecorino is optional. You can also use parmesan cheese.
- Leftovers can be saved for up to 4 days in the fridge and are great eaten cold or can be reheated in both the microwave or oven.
Nutrition information is automatically calculated, so should only be used as an approximation.