How to Roast Broccoli

Name: How to Roast Broccoli
Prep time: 5 min
Cook time: 50 min
Ingredients: ½ lb. broccoli florets; 2 tbsp olive oil; ½ lemon; salt and pepper; 1 tsp chili flakes ((optional)); 3 tbsp Parmesan (grated (optional))

Jump to Recipe Print Recipe

You’re just one roast away from turning that ordinary broccoli into a superstar sidekick! You will get them crunchy on the outside and tender on the inside and never look at those little green trees the same way again.

Tired of the same old veggies? Feel like you’re being punished every time a chunk of broccoli stares back at you from your plate? I totally get you! That’s why I’m here to show you how to roast broccoli and turn those green goodies into supper showstoppers.

Roasted broccoli means crispy and tender veggies that play well with any dish, whether it be a big steak or a light fillet of fish. And the best news? Not only your taste buds will thank you but also your heart (not to mention the rest of your body), as this is still the same broccoli your parents forced you to eat as a child because it was so good for you. Except now, thanks to roasting, it tastes delicious! (No offense, moms.)

Why You Should Make This Recipe

It only takes about 10 minutes to prepare, which is good because my brain just can’t comprehend spending more time on a side dish than an entrée.
Of course, it doesn’t have to be relegated to the sidelines. Roasted broccoli can be added to soups, salads, wraps… you name it!
Broccoli is a nutritious vegetable packed with vitamins and fiber (but you probably already knew that).
If all you’ve ever known is steamed broccoli, you really need to make this recipe. The roasting gives that broccoli a crisp outer layer and a swoon-worthy tenderness inside.
You can add as many fixins as you please (see below for some suggestions).

Is Roasted Broccoli Keto Friendly?

Broccoli is super low-carb so you don’t have to worry about it taking you out of ketosis. As for the olive oil, it’s a source of healthy fats (i.e., monounsaturated) and contains no carbs, making it perhaps the best oil for a keto diet. Just watch out for any toppings you add that may disrupt your diet. The chili flakes and Parmesan cheese I recommend in this recipe are both keto friendly.

Ingredients

Much of your flavor will come from the salt and pepper (if you abstain from the chili flakes and cheese) so I haven’t specified how much to use. Start with a small amount and taste the finished product; you can always add more to suit your tastes.

½ lb. broccoli florets
2 tbsp olive oil
½ lemon
salt and pepper
1 tsp chili flakes (optional)
3 tbsp Parmesan, grated (optional)

Instructions

Preheat the oven to 350°F and cover a baking tray with parchment paper.
In a bowl, drizzle olive oil evenly on the broccoli. Add the salt and pepper to taste. Stir up the broccoli so that the oil, salt, and pepper are evenly distributed.
Spread the broccoli florets out in a single layer on the baking tray. Place the lemon on the tray. Bake everything for 5 minutes.
Take the tray out of the oven. Sprinkle chili flakes and Parmesan over the broccoli and squeeze the lemon juice onto it. Return the tray to the oven for an additional 5 minutes.

Variations

Add some minced garlic into your olive oil – then toss your broccoli before letting it have a little oven time.
After 5 minutes in the oven, add some toasty pine nuts or slivered almonds. Imagine the crunchy-good texture and mouth-full-of-flavor that’s gonna bring when it goes back in for another five.
Fan of herbs? You gotta try to add a bit of dried or fresh oregano, thyme, or rosemary. I mean, who can resist that herby goodness?
Add a drizzle of balsamic glaze. Trust me, it’ll add that little tangy twist!

Serving Suggestions

Crispy Baked Keto Chicken Drumsticks: Succulent chicken drumsticks served with a savory dressing is a step from the store-bought “shake ‘n’ bake” stuff you’re used to. Gluten-free and ready in 10 minutes.

Quick ‘n’ Easy Keto Baked Salmon: A tasty way to get protein into your diet, this sheet-pan dinner is ready in under 30 minutes. Try sprinkling its herbs on the broccoli!

Keto Broccoli Salad: I know this recipe boasts that no cooking is required BUT just imagine what it would taste like with that wonderful charred taste the roasted broccoli possesses.

FAQs

Can I use butter instead of olive oil?

I don’t recommend using butter as it burns quite easily. Olive oil works best, though you can also use coconut oil. (Coconut oil is not only delicious, it’s keto friendly.)

My broccoli is burnt around the edges, how can I prevent this?

Remember that all ovens are slightly different, so just turn your oven down by 10 degrees or so and keep a close eye on it.

Can I cook these in the air fryer?

You can, just cook them for 5 minutes or until they’re done to your liking.

Can I use frozen broccoli for this recipe?

Sure, fresh broccoli is our first choice, but frozen is fine if that’s all you have on hand. Just let it thaw out first then pat it dry with a paper towel to avoid soggy broccoli.

What if I don’t have parchment paper for my baking tray?

Grab aluminum foil instead. Just apply a little non-stick spray or olive oil to it to keep the broccoli from sticking to the surface.

Can I add other vegetables to roast along with the broccoli?

Throw some veggie friends into the roasting mix – colorful combos like cauliflower, brussels sprouts, carrots, and bell peppers work a treat.

Can I modify this recipe to make it vegan?

Just skip the Parmesan. Better yet, swap it out for a vegan cheese alternative or some nutritional yeast so that you don’t have to go without that cheesiness.

How to Store Roasted Broccoli

Let your broccoli cool and then put them in the firdge. You can enjoy them within 3 days.

The good news is that you can also freeze them and keep them for 3 months. The trick is to spread you broccoli on a baking tray and put them in the freezer until solid. You can then put them into a freezer bag.

To warm them up, heat your oven to 350°F, then line a tray with parchment paper, and spread out your chilled or frozen broccoli. Fridge-fresh florets need a 5-7 min warm-up. Frozen broccoli will need a bit of extra time in the oven.