I lovee roasted broccoli and could easily eat the entire batch (although I try not to because I love the leftovers!). I typically make a big pan one night and save some to add to my salads and egg scrambles or omelets throughout the week.
Roasting veggies is usually my preferred cooking method, and I’ve picked up some tricks for making crispy, perfect roasted broccoli every time.
And these tricks apply to pretty much all roasted veggies!
• Using fresh broccoli rather than frozen- it’s almost impossible to get frozen veggies to crisp up since they release much water, so I stick to steaming frozen veggies and use fresh ones for roasting.
• Drying the broccoli after I wash it off. I try to wash veggies pretty well, especially broccoli since little bugs can hide in it (yikes). Since watery veggies are hard to crisp up, I lay the florets out on a clean dish towel to dry briefly before I add oil and seasonings.
• Spacing the veggies out on the baking sheet. I’ve definitely overcrowded the pan before because I want to make as much broccoli as possible, but it turns out so much better when I leave a little bit of extra space on the pan. Packed-in veggies tend to steam more, and the extra space gives it room to crisp up better.
The baking sheet can definitely be a bit fuller than what you see below (I was low on broccoli this time). But it’s definitely better to use two sheets if necessary rather than overcrowd one pan, if you can!
4 Favorite Roasted Broccoli Recipes / Versions
I switch up what I add to roasted broccoli depending on what I have!
The Basic Version: I always use at least oil, salt, pepper, and garlic powder, and it’s delicious just like that. (I actually like garlic powder better than fresh garlic for roasting veggies so there’s no chance that the garlic burns, and it also happens to be more convenient.)
Other times, depending on what I have, I add something extra to make these different versions:
“Cheesy” Vegan Broccoli: toss with nutritional yeast in addition to the salt, pepper, and garlic powder before baking
Lemon Parmesan Roasted Broccoli: add a squeeze of fresh lemon juice and a sprinkle of parmesan after baking
Balsamic Roasted Broccoli: drizzle with balsamic vinegar after baking
If you try this roasted broccoli, let me know in a comment or take a picture and tag me @livbane on Instagram! I’d love to see!
Perfect Roasted Broccoli
Version #1: Basic Recipe
- 2 lbs. broccoli crowns (enough to fill one large baking sheet without overcrowding)
- 1 1/2 Tbsp. cooking oil I use olive, avocado, or grapeseed oil
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/4 tsp. salt
Version #2: "Cheesy" Vegan Roasted Broccoli
- Add 1 Tbsp. Nutritional yeast
Version #3: Lemon Parmesan Roasted Broccoli
- Add 1 Tbsp. lemon juice and
- 2 Tbsp. grated or shredded parmesan cheese
Version #4: Balsamic Roasted Broccoli
- Add 1 Tbsp. balsamic vinegar
- Preheat oven to 425 degrees and line a large rimmed baking sheet with parchment paper or spray with cooking spray.
- Wash broccoli crowns. Cut into roughly equal-size florets (and I like to place the florets in a colander and give them another quick rinse, but that's not totally necessary!). Lay flat on a clean dish towel and pat to dry.
- Pile broccoli in the center of the parchment paper-lined (or sprayed) baking sheet and drizzle with cooking oil. Sprinkle garlic powder, black pepper, and salt (and nutritional yeast if making "Cheesy" Vegan Broccoli) on top and toss to distribute the spices, then spread out evenly on the baking sheet.
- Bake for 15-17 minutes, until broccoli has crisped up. For Lemon Parmesan Broccoli, squeeze lemon juice over top and sprinkle with parmesan. For Balsamic Broccoli, toss with balsamic vinegar. Serve warm. Enjoy leftovers on salads or in omelets/egg scrambles!