This roasted broccoli recipe is so easy, flavorful and versatile. I love baked vegetables and this oven baked broccoli is one of my favorites!
I sometimes think about all the years I steamed broccoli. Why didn't I think of cooking broccoli in the oven?!
The olive oil and salt and pepper alone gives this vegetable a wonderful flavor! This recipe adds even more flavor with almonds, garlic, rosemary, red pepper flakes, and lemon.
After roasting, the golden brown caramelized edges are a little crispy and sweet while the inside is tender and savory, almost as if it were fried.
But no! The tangy olive oil and salt and pepper amplify the natural flavors of the broccoli while the almonds, garlic, rosemary, red pepper and lemon add depth and texture, a little crunch, a little heat, a lot of flavor.
It's easy to make Oven Roasted Broccoli!
- Get all your ingredients ready.
- Wash and dry the florets and toss with the olive oil and salt and pepper.
- Bake for 15 minutes.
- Add the rest of the party: almonds, garlic, rosemary and red pepper flakes.
- Bake for 10 minutes longer.
- Serve out of the oven after drizzling lemon juice and lemon zest.
- Enjoy!
Baked Broccoli Notes
- After cutting the florets from the large thick stem, cut or pull apart the larger broccoli florets so that they are all somewhat the same size. This way they will all end up with the same tenderness after baking.
- Don't waste your broccoli stalks! There are several ways to use them!
- Make sure the broccoli is dry after washing it.
- Don't crowd the baking pan. Crowding will cause steaming instead of roasting. This recipe will fill one pan.
- The broccoli shrinks a bit in size during the roasting. I often will double the recipe. If you do, be sure to use two pans so that the broccoli is not overcrowded on the pan.
- Leftovers can be kept in the fridge for a couple of days. I love to add any leftovers to pasta or rice the next day.
Serve as a side dish with one of these popular recipes:
- Filet Mignon wrapped in Bacon
- Grilled Beef Tenderloin
- Glazed Salmon
- Macadamia Nut Crusted Mahi Mahi
- Slow Cooker Tri-Tip Roast
I was asked to bring broccoli as a side dish to Anna and Vince's Gr8 Dinner, "The Great 8 Gathers." This dinner was our very first dinner party in 1998! I honestly don't remember how I prepared it. If I were to bring it today, this would be my choice!
Roasted Broccoli with Almonds and Garlic
Special Equipment
- Half sheet baking pan (~18" x 13")
Ingredients
- 3 pounds broccoli , washed and dried; or 2 pounds of bagged broccoli florets
- ¼ cup extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ¼ cup slivered almonds
- 4 cloves garlic, sliced thinly
- 2 teaspoons chopped fresh rosemary
- ¼ teaspoon red pepper flakes
- ½ lemon, zested and juiced
Instructions
- Preheat oven to 400℉.
- Cut the broccoli florets off the thick stems leaving about a 1" stem with the floret. If some florets are large, cut them in half so that they are all somewhat the same size. Wash and dry the florets.
- Line a baking sheet with parchment paper or aluminum foil.
- Huddle the broccoli florets together in the middle of the baking sheet. Drizzle the olive oil on the broccoli and toss with your fingers. Spread the florets out on the baking sheet so that there is space between each floret.
- Sprinkle with salt and pepper.
- Place in oven and set time for 15 minutes.
- Take the broccoli out of the oven and sprinkle evenly with almonds, garlic, rosemary and red pepper flakes. Bake for 10 minutes more (the broccoli should be slightly brown on some of the edges).
- Transfer the broccoli to a serving bowl. Squeeze the juice from half of a lemon and toss. Sprinkle with lemon zest and serve!
Notes
- Try to cut or pull apart the broccoli florets so that they are somewhat the same size. This way they will all end up with the like tenderness after baking.
- Make sure the broccoli is dry after washing it.
- Don't crowd the baking pan. Crowding will cause steaming instead of roasting. This recipe will fill one pan.
- The broccoli shrinks a bit in size during the roasting. I often will double the recipe. If you do, be sure to use two pans.
- Leftovers can be kept in the fridge for a couple of days. I love to add any leftovers to pasta or rice the next day.
Be a Gr8 Friend and tell us what you think!