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Basic Roasted Broccoli

Scott Phillips

Servings: two to three.

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the broccoli with olive oil and salt and pepper before roasting. Or toss the broccoli with Sesame Sea SaltCaramelized Shallot ButterGinger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.


  • 1 lb. broccoli crowns
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • Fresh lemon juice (optional)


  • Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Trim and peel the broccoli stem; slice it into 1/4-inch-thick disks. Where the stem starts to branch out, split the florets though the stem so that each piece is 1-1/2 to 2 inches wide. In a medium bowl, toss the broccoli with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
  • Turn the broccoli out onto the baking sheet and arrange the pieces so that they are evenly spaced. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast until the floret tops begin to brown, 8 to 10 minutes. Stir and continue to roast until tender, 3 to 6 minutes.
  • Return the broccoli florets to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little more oil. Season to taste with salt, pepper, and lemon juice, if using.


Rate or Review


  • mmeckstr | 04/13/2016

    Ive always struggled to roast broccoli to perfection, but this recipe turns out perfect everytime.

  • 8005 | 04/05/2014

    This dish is a hit each time. I only use the olive oil and salt. I have tried with frozen/thawed broccoli, but the results much better with fresh.

  • grlup | 01/28/2014

    This is so easy and really takes broccoli to a different level vs. just steaming it.

  • nitahousman | 06/21/2012

    Make this almost every week! Reformed my attitude towards broccoli. Now one of my favorite veges.

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