Oven Roasted Crispy Broccoli is the delicious and healthy side dish that everyone will adore. It’s crispy, tangy, salty, spicy…yeah, it’s got all that going on. This is an easy broccoli and garlic recipe that’s vegan, gluten-free and super tasty!
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Why this works
This oven-roasted broccoli recipe takes a head of broccoli and turns into a delicious side dish that’s easy to make and will even convert broccoli haters into raving fans.
This crispy roasted broccoli is sheet pan perfection…just the right seasonings plus a squeeze of lemon juice for a tangy bite and a bit of crunch from sliced almonds. Such a great way to get your veggies in. Trust me, this is the BEST roasted broccoli out there.
This easy roasted broccoli can be totally prepped in advance and then popped in the oven….one more reason it’s one of my favorite vegetables to make when I have guests over.
My old standby when I was in the mood for broccoli was always Broccoli Salad with Miso Dressing. No worries, there’s really no competition, just different tasty ways to enjoy a bunch of broccoli.
Ingredients and Substitutions
- Fresh Broccoli: You’ll use the broccoli florets and the stems. Substitute cauliflower…with equally yummy results. I’ve also make this with halved brussels sprouts….so so good.
- Lemon: I love the tang. Use the zest and the juice for maximum flavor. Buy organic when you can. Be sure to thoroughly clean the outside of the lemon before zesting.
- Oil: Use avocado oil for this high heat roasting. Coconut oil would also be a good choice. For no oil roasted broccoli, substitute with a combination of tahini and water.
- Garlic: nothing beats the flavor of fresh garlic.
- Spices: The combination of onion powder, parsley, dill, sea salt and crushed red pepper makes the best seasoned broccoli.
- Nutritional Yeast: For a hint of parmesan cheese flavor that’s dairy-free. Skip it, if it’s not your vibe, but I find it a game changer for diary-free recipes.
Health Benefits
- BROCCOLI: Anti-inflammatory, loaded with fiber (helps you eat less while feeling fuller, and keep your bowels regular), antioxidants, and Vitamin C.
- ALMONDS: Contain antioxidants, healthy fats, fiber, protein, magnesium and vitamin E.
- NUTRITIONAL YEAST: gives vegan food a cheesy flavor and adds crucial B vitamins typically only found in animal products.
How to Cut Fresh Broccoli
Start by peeling off the woody outer layer of the broccoli stalks with a paring knife. Discard, or add to your compost pile.
Next, cut the remaining part of the broccoli stems into ¼″ slices.
Cut the crowns into bite-sized pieces. Place the broccoli pieces and the cut up stems into a large bowl.
Make the Broccoli Marinade
In a small bowl, whisk together olive oil, zest and juice of lemon, pressed garlic, sea salt, onion powder, dried dill and parsley. Use crushed red pepper to add a bit of spice or freshly ground black pepper for a more subtle flavor burst.
Pour marinade over broccoli and toss until all pieces are coated with the mixture.
How to Oven Roast Broccoli
Preheat oven to 450 and line a large rimmed baking tray with unbleached parchment paper.
Transfer marinated broccoli onto prepared pan. If it doesn’t fit in a single layer, use a second large baking sheet.
Roast broccoli in hot oven for 10 minutes. Sprinkle on the sliced almonds and return to oven for a final 10-15 minutes. This produces the crispiest roasted broccoli, without burning the nuts.
Broccoli will be golden brown with crispy edges when done. Sprinkle on the nutritional yeast, and another squeeze of fresh lemon juice, and additional crushed red pepper if desired.
Debra’s Pro Tips
- Prep broccoli and marinade and toss in a mixing bowl with lid. Leave it in the fridge (for up to 2 days)until you’re ready to roast.
- Save time: buy fresh broccoli florets…no trimming.
- Bring this simple side dish to your next pot-luck…it tastes great at room temperature too.
- Store in an airtight container in the fridge for up to a week.
- Reheat in a skillet over high heat to re-crisp.
How to serve leftover roasted broccoli
- Leftovers can be put to good use! Lay down a large leaf of romaine, spread on a layer of low-carb hummus, load in the broccoli, add some sprouts and roll. One of my favorite lunches!
- This broccoli is also a good addition to any salad. Use my everyday dressing, a generous scoop of greens, chop some crunchy veggies and pile on the broccoli for a delicious salad.
- Broccoli for breakfast? You bet! This is the perfect side for tofu scramble.
What will you serve with your oven roasted broccoli? Tell me in the comments!
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📖 Recipe
Oven Roasted Broccoli Recipe
Equipment
Ingredients
- 2 ½ lbs. broccoli *
- 3 Tablespoons avocado oil*
- ½ large lemon zested and juiced*
- 6 cloves garlic pressed
- 1 teaspoon coarse sea salt
- ½ teaspoon onion powder NOT onion salt
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
- ¼ teaspoon crushed red pepper flakes
- ¼ cup raw sliced almonds
- 2 Tablespoons nutritional yeast
Instructions
- Preheat oven to 450. Line a large rimmed baking sheet with unbleached parchment paper.
- PREPARE BROCCOLI: Wash broccoli. Trim the woody outer layer of the stem with a paring knife. Discard. Cut the stalks into ¼" rounds and then slice, or pick apart, the florets. The stalk "rounds" will cook up nicely and be just as tasty as the florets. Alternately, save the stalks to make into "rice" for another recipe. Place the trimmed broccoli into a large bowl.
- In a small bowl, whisk together oil, lemon zest and juice, crushed garlic, salt, onion powder, parsley, dill and crushed pepper. Pour dressing over broccoli and mix well. Take a minute to be sure all broccoli is evenly coated with oil mixture.
- Spread broccoli onto prepared pan in one layer. If your pan isn’t large enough to hold broccoli in single layer, prepare another pan and divide amongst the two pans.
- Roast for 10 minutes. Sprinkle almonds onto broccoli and toss well. Put the broccoli back iIn the oven to roast for another 5-10 minutes, until crisp, but not burnt.
- Remove from oven, sprinkle with nutritional yeast, mix well and serve warm.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Taleen | Just As Tasty
Oooh I love roasted broccoli! I love how easy this looks, and that marinade sounds yummy too. Can’t wait to try!
Debra Klein
I use this marinade on other roasted veggies too (cauliflower, asparagus, cabbage)….but broccoli is my fave.
Emily Woodward
My daughter is a picky eater, but for some reason loves broccoli. I’m excited to have another recipe to make for her.
Debra Klein
Yay to more broccoli lovers.
Amanda Marie Boyle
I love roasted vegetables, but never roasted broccoli until this Great recipe!
Debra Klein
Thank you. Roasted broccoli is the best!
Amy
This is the perfect recipe when I don’t have a lot of time but need some wholesome vegetables for dinner. I LOVE that you use the stem too. So often people just cut out the florets and throw the rest out! What a waste!
Debra Klein
Thank you…I hate to waste food, and I actually like the roasted stems quite a bit. This is so quick and easy, and well loved that I make it several times a week.
Angela
I love broccoli, and these are delicious. Excellent as a side dish 🙂 thank you for the recipe
Sandi Silverberg
Looks great but can I use Frozen broccoli?
Debra Klein
Yes, you can use frozen broccoli….but the technique will be a bit different. Also, make sure your frozen broccoli does not have any freezer burn, and you take it straight from the freezer to the pan. Heat you baking sheet (empty) for 5 minutes before you begin. Spread frozen broccoli (unadorned) onto the baking sheet in a SINGLE LAYER. Roast for 20 minutes. Then toss in the marinade and return to the oven for 5-10 minutes, until golden and crisp.
Janine Gerety
I love this recipe and have made it several times. Also shared it with friends. Thanks, Debra! I recently cut back on the oil; still good but not as crispy.
Debra Klein
Terrific…thanks for spreading the love!
Janine
Love this recipe and have made it many times for guests and myself
Debra Klein
Glad to hear…thanks for spreading the roasted broccoli love.
Liz
I love broccoli and am always on the look out for new recipes
This one is delicious
Sandy Baker
I make this recipe every week. My husband loves steamed broccoli, but gave two thumbs up for this roasted broccoli. Great for healthy and delicious snacking.
Debra Klein
Smart husband! I would snack on this too!!
Jill D York
Whoever knew broccoli could be the Star of the Show?!?! Savory, crunchy, healthy & easy. Even I could do it!!
Delish!
Debra Klein
Good for you Jill! Totally agree…all those things are true.
Úna
Loved this. So tasty and guilt free!!!!