Name: Olive Oil Roasted Broccoli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 ½ pounds broccoli, cut into florets; 2 tablespoons extra virgin olive oil; 1 teaspoon sea salt (or to taste); ½ teaspoon freshly ground black pepper; 1 lemon, cut into wedges (for serving)

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There's something about broccoli that divides people. You either grew up hating it (steamed, mushy, flavorless) or you're the one who discovered how good it can actually taste when roasted until the edges have a slight char on them.

I fall firmly into the second camp because once you toss broccoli with olive oil and roast it, finish it off with a fresh squeeze of zesty lemon, there's no going back.

Living in the Mediterranean taught me a thing or two about vegetables. Primarily, that olive oil and heat have the power to transform them.

It's amazing how you can turn something so simple, like roasted broccoli, into a side dish you can't stop picking off the pan.

Ingredients You'll Need

This recipe keeps things simple-just broccoli, good olive oil, and a little sea salt and freshly cracked black pepper.

The olive oil does the heavy lifting here, helping the florets crisp up while bringing out their natural earthiness. From there, you can keep it classic or play around: a sprinkle of red pepper flakes for heat, or a touch of garlic if you want that extra savory kick

Step-by-Step: How to Roast Broccoli with Olive Oil

Wash and dry the broccoli really well-this part's key. If there's too much moisture, it'll steam instead of roast, and no one wants mushy broccoli.

When the florets are dry, the olive oil and seasoning will help it stick, which is what gives you that healthy roasted broccoli that's crispy around the edges, with a slight char on top, yet still yender-crunchy in the middle.

Prep the broccoli - Cut into even florets, wash, and pat dry.
Toss with olive oil - Coat well so every floret gets crispy.
Season simply - Salt, pepper, and anything extra you love.
Roast hot - Bake at 425°F until golden and crispy (about 15-20 minutes).
Finish fresh - Optional squeeze of lemon or parmesan.

Serving Ideas

This roasted broccoli is one of those sides that just slides right into whatever you're cooking. Here are some of my favorite ways to serve it:

With pasta as a side. Garlic pasta (Aglio e Olio), rigatoni with Italian sausage & kale, or cheese tortellini.
Next to salads. Simple red cabbage salad, Shirazi salad, or Mediterranean cauliflower salad.
Perfectly paired with protein. Za'atar chicken thighs with tahini, honey mustard chicken tenders recipe, lamb, or muhammara-inspired roasted meatballs.

Or honestly? Eat it straight off the pan. It's that good.

Roasted broccoli on a plate with squeezed lemon

How to Store & Reheat

Store leftovers in an airtight container in the fridge for 2-3 days.

To reheat, roast again at 400°F for 5 minutes (don't microwave, or it turns soggy).

Looking for more veggie sides? Try my roasted green beans with mushrooms, roasted cauliflower, roasted eggplant, or Aleppo pepper mashed potatoes.