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.
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.
Print
Olive Oil Roasted Broccoli
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy, golden brown roasted broccoli made with just olive oil, salt, and a squeeze of lemon. This easy side dish is healthy, flavorful, and ready in under 25 minutes - the perfect way to turn simple broccoli into something crave-worthy.
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)
Instructions
- Wash and dry the broccoli thoroughly. Make sure the florets are very dry so the olive oil and seasonings stick (this is key for crispy broccoli).
- Place the florets on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated. Spread them out in a single layer.
- Bake at 425°F (220°C) for 15-20 minutes, flipping halfway through, until the edges are crispy and slightly charred, but the stems are still tender-crunchy.
- Squeeze fresh lemon juice over the broccoli and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting, Baking
- Cuisine: Mediterranean
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