Roasted Broccoli Recipe (2024)

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Best oven roasted broccoli recipe ever with lemon and garlic, crispy at the edges, perfectly tender in the center and of course vegan. Bursting with flavor from a mix of spices and brightened up by a fresh squeeze of citrus this recipe is a must try.

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Oven Roasted Broccoli

From all the broccoli that I’ve cooked in my life this is still the top rated recipe to date. Quick and easy, ready to eat in less than 30 minutes and oh so delicious and good for you! Feel free to mix half broccoli florets and cauliflower following this exact recipe. Did I mention that it’s also vegan?!

Oh yeah, even the optional walnut parmesan is, which you should totally make as well and keep a stash of it on hand at all times. Magical sprinkling dust!

This broccoli is best served hot, straight out of the oven. I would not recommend making it in advance nor freezing it, after all it would take just as long to reheat it anyways.

Serve on its own with some cashew queso for dipping, or in a Buddha bowl paired with:

  • this Vegan Chicken
  • Mushrooms and Potatoes
  • Olive Oil Mashed Potatoes
  • Pineapple Fried Rice
  • Butternut Squash Mac and Cheese
  • Scalloped Potatoes.
  • Mashed Potato Salad.

Any leftovers can be refrigerated for later and used in a new dish like this vegan frittata, easy focaccia, a stir-fry, or alongside these divine baked sweet potatoes or our vegan potato salad with dill. No food left behind club!

Broccoli Cooking Tips

  1. Make sure to start with FRESH broccoli NOT frozen, to achieve the perfect tender center and crispy tips.
  2. Give it space in the pan, do not overcrowd the florets! Overcrowding creates steam and interferes with the browning process.
  3. Use HIGH heat! I roast mine at 425″F and it’s usually ready in under 25 minutes depending on the size of the florets.
  4. If you must work with “Frozen Broccoli” you should do it at the higher temperature of 450″F for 15-18 minutes then transfer to the broiler for a couple of minutes to crisp up the edges if need be.
  5. Can I Roast it Without Oil? – Yes you can! Simply replace the oil with a splash of veggie stock, water or a drizzle of tahini/ sesame butter so the seasonings stick. However, just know that you won’t be achieving those extra crispy edges I bragged about earlier, but it will still be super tasty and healthy. Best to use the air fryer for an oil-free version@425″F and check at the 12 minute mark as timing varies from model to model.

Recipe Variations

  • Make it Italian Style and finish with a drizzle of sweet and tangy balsamic glaze like I did with these balsamic tomatoes.
  • Go for a Mediterranean Flair with a squeeze of lemon, some crumbled vegan feta + flavorful fresh herbs like oregano and dill.
  • Give it an Asian spin with a drizzle of peanut sauce and a sprinkling of toasted sesame seeds.

how to make roasted broccoli

Roasted Broccoli Recipe (6)

5 from 7 votes

Vegan Roasted Broccoli with Lemon & Garlic

The best oven roasted broccoli recipe ever with lemon and garlic, crispy at the edges and perfectly tender in the center. Vegan recipe!

Print Recipe

Prep Time:5 minutes mins

Cook Time:20 minutes mins

Total Time:25 minutes mins

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 425”F.

  • In a large baking tray toss together the broccoli florets with the olive oil, sea salt, pepper flakes, garlic and onion powders. Sprinkle with the bread crumbs then spread in one layer preferably without touching each other.

  • Roast in the preheated oven for 20 to 25 minutes until the florets are tender (but not mushy) when pierced with a knife. Toss once half way through cooking.

  • Serve promptly with a good squeeze of lemon juice and a sprinkling of walnut parmesan over the top.

Video

Notes

  • It's very important that the broccoli / cauliflower is dry if you want to achieve the crispy edges. Rinse in advance and give it plenty of time to dry out completely.
  • To make this recipe WFPB & Plantricious compliant make sure to omit all oil and roast with a little splash of water, veggie stock or a couple of teaspoons of tahini.
  • Give the broccoli space in the pan, do not overcrowd the florets! Overcrowding creates steam and interferes with the browning process. If you must work with " frozen broccoli" you should roast it at a higher temperature of at least 450"F for 15-18 minutes then transfer to the broiler for a couple of minutes to crisp up.

Nutrition

Calories: 90kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Sodium: 366mg | Potassium: 414mg | Fiber: 4g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 115.5mg | Calcium: 69mg | Iron: 1.2mg

Course: Side Dish

Cuisine: Italian

Keyword: plant based, roasted broccoli, vegan,

Servings: 4 people

Calories: 90kcal

Author: Florentina

Roasted Broccoli Recipe (2024)

FAQs

How do restaurants make broccoli so good? ›

How do restaurants make broccoli so good? Restaurants often blanch broccoli first to ensure it's cooked quickly and evenly, maintaining a vibrant color and crisp texture.

Is it healthy to eat roasted broccoli? ›

It's a great side dish recipe to keep in your back pocket, and goes with just about anything. Roasted broccoli is a healthy side dish with major crowd appeal. Broccoli contains a lot of good-for-you fiber, vitamin C, and a surprising amount of protein, too.

How do you stop broccoli from burning when roasting? ›

The tender, fuzzy “tree” tips of roasted broccoli florets are the most delicious, but they are also quick to burn. Make sure the florets are well-coated with olive oil to keep this from happening. Don't Crowd the Pan. If the florets are too close, they will steam instead of roast.

Is it better to boil or roast broccoli? ›

Cooking broccoli in this way retains most of its colour, nutritional value along with that crunch that results in a delicious side dish that even my youngest and pickiest eater enjoys. Boiling or over-cooking the broccoli florets turns the texture into mush and also draw away much of its cancer-fighting goodness.

How do Chinese restaurants get broccoli so crispy? ›

The Chinese broccoli needs to cook as fast as possible, so that the nutrients and color don't have as much opportunity to leach out into the water. It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

Which is healthier, steamed or roasted broccoli? ›

In this regards, it is likely that broccoli cooked by steaming will be better fit for human consumption than other cooking methods. In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking.

Which cooking method is best for broccoli? ›

Broccoli can be eaten raw, but blanching it quickly in boiling water helps give it a more crisp-tender texture and bring out its flavor. Broccoli can also be steamed, sautéed, and roasted. You could even throw long spears on the grill!

What is the healthiest way to eat broccoli? ›

Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds. Before serving on a relish tray or salad, quickly blanching and cooling allows you to get even a bit more of these compounds.

Why is my roasted broccoli soggy? ›

tips for making the best Roasted Broccoli

DRY DRY DRY your broccoli! Obviously you have to wash the broccoli first, but the problem is that broccoli really tends to hold water in all of those little florets. However, the drier the broccoli, the crispier it will get when you roast it; wet broccoli steams.

Why does my roasted broccoli taste bitter? ›

Why is Broccoli Bitter? Broccoli contains several compounds which some people perceive as bitter. Proper growing, storage, and cooking can replace that bitter flavor with an earthy, almost sweet taste. Broccoli is best grown when the temperatures are cool and there is less sunlight.

Why is my broccoli smoking in the oven? ›

Food positioning

If foods are positioned too close to the heating element, they can scorch and smoke.

Why is roasted broccoli so good? ›

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.

Is roasted broccoli still nutritious? ›

Roasted or broiled — Dry heat cooking methods are a great way to enjoy vegetables without losing too many nutrients. Plus, roasting or broiling make tougher vegetables more palatable and easier to digest. Boiled — When cooking vegetables over a long period of time in water, some nutrients will be lost.

Is it okay to eat old broccoli? ›

If there are yellow or brown spots, it's a sign that it's past its prime. If you see any mold, such as white or black fuzzy patches, it's definitely spoiled. Smell: If the broccoli has a strong odor or an off smell, throw it out.

Why does restaurant broccoli taste so good? ›

Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these. Why? Because it makes veggies taste richer, more flavorful, and saltier than they would if you cooked them at home, which encourages you and other customers to keep coming back for more.

Why is Chinese restaurant broccoli so good? ›

Chinese restaurants often incorporate garlic, ginger, and soy sauce to add depth and flavor to the broccoli. You can also add a dash of sesame oil or a sprinkle of red pepper flakes for an added kick.

What makes broccoli taste better? ›

Garlic and butter help make broccoli taste irresistible. Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.

Why do restaurant vegetables taste better? ›

A lot more salt is used to season vegetables

Spices may flavor a vegetable, but it's salt that's the daddy of the vegetable seasoning world. It's added to roast vegetables, included in water when boiling veggies, and sprinkled on a side before serving. It's not about creating a salty dish, but rather enhancing flavors.

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