Try this super easy side dish recipe for family dinner as an easy way to change up how you serve broccoli. This Roasted Broccoli requires just three ingredients, less than 20 minutes, and the end result is slightly sweet and caramelized. So yummy!
When my oldest was in an in home daycare, I used to send her lunch while everyone else ate the food the care provider made. She regularly cooked Roasted Broccoli and my daughter saw the other kids eating and loving it. She begged to have some…and that was the start of the end of me sending her food! It was so fun to see how much the kids loved their broccoli, and I wasn’t surprised given how sweet roasted broccoli tends to be.
We now make this recipe regularly since it’s so darn easy, it’s great to make ahead, and it’s easy for babies and younger toddlers to eat baby led weaning style. And us parents love it too!
Ingredients in Roasted Broccoli
To make this healthy broccoli recipe, you just need broccoli florets, olive oil, and optional flavorings including salt, cheese, lemon juice, and sesame seeds.
TIP: You can use a head of broccoli and cut it up into florets or use bagged florets.
How to Make Roasted Broccoli Step-by-Step
Here’s a look at the basics of this recipe. Scroll to the bottom of this post for the full info.
- Preheat your oven.
- Toss the broccoli florets with olive oil.
- Roast until tender.
- Top with optional flavorings as desired.
TIP: You can double this recipe if needed. Just try to spread the broccoli out evenly so they roast, rather than steam.
What goes well with roasted broccoli?
Can I add flavor to this broccoli recipe?
You can sprinkle with sesame seeds, grated Parmesan, shredded cheese, or Everything Bagel Seasoning. Or you can serve with a dip if your kids like dips. Try Ranch, ketchup, guacamole, salsa, or any favorite sauce or dip.
Tips for Making the Best Roasted Broccoli
- Aim for most of the florets to be about the same size so they cook evenly.
- You can put aside some for a baby before you add any salt.
- Serve with a dip (if your kids like dips!) like Ketchup, Ranch, guacamole, or salsa.
- You can double this recipe if needed. Just try to spread the broccoli out evenly so they roast, rather than steam.
- You can use a head of broccoli and cut it up into florets or use bagged florets.
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!Print
Serve this as a simple side to go with dinner. Or make them ahead and warm them throughout the week to go with lunches.
- 1 pound broccoli florets
- 2 tablespoons olive oil
- Optional: 1/2 teaspoon salt, fresh lemon juice, sesame seeds, grated Parmesan, and/or shredded cheese
- Preheat the oven to 400 degrees F.
- Place the broccoli onto a rimmed baking sheet and toss with the olive oil, coating and mixing well until all of the florets are a little shiny and coated with oil.
- Roast for 15-18 minutes or until tender.
- Sprinkle with salt, a squeeze of fresh lemon juice, sesame seeds, grated Parmesan, and/or shredded cheese as desired.
To roast frozen broccoli: Place a pan coated with olive oil into an oven and preheat to 425°F. Empty bag of frozen broccoli florets into a bowl. Toss with 1-2 tbsp olive oil. Spread onto preheated pan and roast for 20-25 minutes, tossing once halfway through. Remove from oven and serve warm.
Aim for most of the florets to be about the same size so they cook evenly.
You can put aside some for a baby before you add any salt.
Serve with a dip (if your kids like dips!) like Ketchup, Ranch, guacamole, or salsa.