This basic roasted broccoli recipe includes broccoli florets and chopped tender stalks, baked in the oven with garlic, butter, and olive oil until browned and tender. I double down on lemon because it pairs so well with broccoli, using grated zest and freshly squeezed juice. Finish the dish with a shower of shaved Parmesan cheese and dig in!

Roasted broccoli with grated Parmesan cheese and lemon slices on a sheet pan, with a wooden spatula resting on the side.

Roasting broccoli is not only one of the most approachable ways to cook this ever-popular vegetable, but a hot oven really helps to amplify its earthy-sweet flavor. I find it as seriously comforting as a bowl of homemade broccoli cheddar soup on a rainy day.

FYI — there’s no need to boil broccoli before roasting. It goes straight onto a baking sheet with a good drizzle of olive oil, chunks of butter, and grated lemon zest. Add a squeeze of fresh lemon juice and finely chopped garlic during the final minutes of baking, when the veggies have crisp edges and are tender to the bite.

Raw broccoli florets on a baking sheet, with cubes of butter, and small dishes holding lemon zest, salt, and pepper.
Bite-sized pieces of broccoli ready to bake in the oven with chunks of butter and grated lemon zest.

Notes on ingredients

  • Fresh broccoli: You’ll need 2 heads of broccoli, which will give you about one and a half pounds after trimming. This amount of broccoli fits perfectly into a quarter-sheet pan.
  • Butter and olive oil: I use a half-and-half mixture of olive oil and butter — the oil helps prevent the butter from burning in the oven, and the butter just tastes delicious!
  • Parmesan cheese: I’m very much into wide ribbons of cheese melting on top of the just-roasted broccoli. If you have a chunk of Parmesan, shave off big curls using a vegetable peeler or use the large holes on a box grater to create coarse shreds. If this seems like too much, you can also use regular grated Parmesan.
  • Garlic: One or two cloves of fresh garlic — finely chopped or grated on a rasp grater (such as a Microplane) — is all you need.

How to make roasted broccoli

  • Two heads of broccoli with their stems sliced off on a cutting board, with a large knife on the edge.
    1. To prep the broccoli: Slice off and discard the tough lower third of the broccoli stem, separating it from the crown
  • Broccoli florets and stems with a chef's knife on a cutting board.
    2. Cut the broccoli florets into bite-size pieces. Dice the remaining light green tender stems and stalk.
  • I love the charred edges of vegetables (see this broccoli salad recipe for proof), but for this recipe, I wanted to achieve perfect tenderness along with the browned nooks and crannies. Baking the broccoli at 400 degrees for 20-25 minutes is the key.
  • Trimmed fresh broccoli on a rimmed baking sheet, combined with olive oil, butter, and lemon zest.
    3. Spread the broccoli out in an even layer on a rimmed baking sheet. Drizzle with olive oil and toss with lemon zest, salt and black pepper. Distribute the cubed butter evenly over the top.
  • Roasted broccoli with grated Parmesan cheese and lemon slices on a sheet pan, with a wooden spatula resting on the side.
    4. Bake or roast at 400 degrees for 15 minutes. Stir in the garlic and a squeeze of lemon juice.
  • Roasted broccoli with grated Parmesan cheese and lemon slices on a sheet pan, with a wooden spatula resting on the side.
    5. Return to the oven and roast 5-10 more minutes. Sprinkle the Parmesan over the hot broccoli. Serve it up!
Roasted broccoli with grated Parmesan cheese and lemon slices on a sheet pan, with a wooden spatula resting on the side.
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Roasted Broccoli with Lemon Butter

Karen Tedesco
The best roasted broccoli! This recipe uses the broccoli florets and chopped tender stalks, baked in the oven with garlic, butter, and olive oil until delectably brown and tender. I double down on lemon because it pairs so well with broccoli, using grated zest and freshly squeezed juice. Finish the dish with a shower of shaved Parmesan cheese.
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients
 

  • 2 bunches (1.3 kg) fresh broccoli, sliced into florets; tender stalks and stems chopped (about 1-½ pounds after trimming)
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 teaspoon grated fresh lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons (30 6) butter, cut into cubes
  • 1 teaspoon finely chopped or grated garlic
  • 1 tablespoon (15 ml) fresh lemon juice
  • ½ cup shaved or coarsely grated Parmesan cheese

Equipment

Instructions
 

  1. Preheat the oven to 400F (200C), with the rack centered in the middle of the oven.
  2. Put the broccoli on a half-size sheet pan (9 x 13-inches) and drizzle with the olive oil. Sprinkle in the lemon zest, 1 teaspoon salt and black pepper to taste. Toss with your hands to coat, then spread the broccoli in an even layer. Dot the butter pieces over the broccoli.
  3. Roast 15 minutes. Remove the pan from the oven and stir in the garlic and lemon juice, using a spatula. Continue roasting 5-10 minutes, until the broccoli is tender and some of the florets are browned with crisp edges.
  4. Immediately shower the cheese over the hot broccoli. Serve right away or at room temperatre.

Notes

  • You’ll need 2 heads of broccoli, which will give you about one and a half pounds after trimming. This amount of broccoli fits perfectly into a quarter-size sheet pan.

Nutrition per serving

Calories: 221kcal Carbohydrates: 22g Protein: 13g Fat: 12g Sodium: 309mg Fiber: 8g Sugar: 6g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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