How to Roast Broccoli

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I adore roasted broccoli. It gets this slight crispness around the edges that yields to its tender flavor when you take a bite. Follow this guide on how to roast broccoli, and you’ll fall in love with this side.

If you already love the taste of broccoli, you’re going to be delighted by this method of cooking it. It is endlessly adaptable and good with so many herbs and spices. Leftovers can be turned into so many other dishes.

Cooked crispy broccoli

Roasted Broccoli

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First, clean the broccoli crowns and cut off the florets. Pare them down to a uniform size. This will allow them to cook at the same rate and roast evenly. 

Second, toss the broccoli with oil before putting it in the pan. You can also toss them on the sheet pan, but it can get messy. The florets will also roast better if you spread them out with plenty of space. 

Third, the best-tasting roasted broccoli will have browned or blackened areas on the outermost edges where they develop a crispy char.

If you stop roasting before this color change, you will miss out on the flavors and texture that make this technique so delicious. 

A fish spatula is my favorite tool for turning vegetables. It is thin and flexible for sauteing, frying, turning, and lifting anything from fish to cookies to vegetables.

Note: You don’t have to sear them. It’s possible to roast and not toast your veggies. But, the crispy bits really are the best part!

Crispy broccoli roasted on pan

How to Roast Broccoli

Follow these directions on how to roast broccoli:

Prep the oven: Preheat your oven to 425°F. Smaller pieces will roast better with higher heat and less time.

Prep the broccoli: When cutting your florets, you can leave part of the stem attached. I prefer them this way because I like the way it tastes. Oil and season the broccoli, then arrange them on a sheet pan.

sheet pan with broccoli

How Long to Roast Broccoli

Not sure how long to roast broccoli? It will depend on how small you cut the florets, how crispy you want them, etc.

Most recipes will take between 20 and 25 minutes. Give them a taste test at about 15 minutes. If they are not finished, check again every 3 minutes.

They should be fork-tender when you pull them out of the oven.

I can’t overstate the importance of testing with a fork and also tasting the vegetables when trying new cooking methods.

We prefer our vegetables more firm than soft, with a solid bite to them. If you prefer your vegetables to be a bit more cooked, just add a minute or two to the provided cooking times. It’s always better to err on the side of undercooked versus overdone.

Keep in mind that cooking times are estimates and adjust them to be exactly what you like best.

There are so many great ways to cook broccoli! Once you’ve mastered roasting, you may want to try boilingsauteeing, air frying, or even steaming it.

Crispy broccoli roasted on pan

How to Roast Broccoli

Follow this guide on how to roast broccoli, and you'll fall in love with this side.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings


  • 2 tablespoons olive oil
  • 2 pounds broccoli cut into bite-size pieces
  • ½ teaspoon kosher salt adjust to taste
  • ¼ teaspoon freshly ground pepper adjust to taste


  • Preheat your oven to 425°F. Place the broccoli on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat.
  • Roast the broccoli for 20 to 25 minutes. Watch the broccoli towards the end of the cooking time as smaller pieces will be done at the shorter end of that time period. The pieces should be slightly crisp, lightly browned, and fork-tender when done.


Most of the recipes here are based on a 1 pound portion for 4 people. However, broccoli is the exception to that.
Pretty much everyone I know loves roasted broccoli and I just don’t think you can cook too much of it most of the time. When I cook 2 pounds of broccoli, my family of 5 easily polishes that off. I often cook even more than that amount.


Calories: 93kcal · Carbohydrates: 10g · Protein: 4g · Fat: 5g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Sodium: 244mg · Potassium: 479mg · Fiber: 4g · Sugar: 3g · Vitamin A: 942IU · Vitamin C: 135mg · Calcium: 72mg · Iron: 1mg
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Roasted Broccoli

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