Simple Roasted Broccoli
High heat is the only way to roast broccoli — anything below 425°F steams it instead of charring it. Toss with oil and salt, spread in a single layer with space between florets, and don't open the oven door. The crispy, almost-black edges are the best part.
Side · Vegan • 20 min
Servings:4 servings
Ingredients
- 1½ pounds broccoli (about 2 large crowns)
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Lemon wedges, for serving (optional)
Steps
- Preheat oven to 450°F with a rack in the middle position. Line a large rimmed baking sheet with parchment or foil.
- Cut broccoli crowns into bite-sized florets, slicing larger pieces in half to create flat sides. Peel the stem, trim off the tough bottom, and slice the tender core into ¼-inch coins.
- Toss broccoli with olive oil on the baking sheet. Spread into a single layer with space between pieces — use two sheets if needed. Season generously with salt and pepper.
- Roast for 12–16 minutes, tossing once halfway through, until the edges are deeply browned and crisp and the stems are fork-tender.
- Serve immediately with lemon wedges for squeezing over the top.
Shop This Recipe
The Measuring Cup earns a commission from qualifying purchases at no extra cost to you. We only recommend tools we use in our own kitchen.
Half Sheet Pan (18×13)Nordic WareOur go-to for sheet pan dinners, roasted vegetables, and cookies.Chef's Knife (8-inch)VictorinoxThe one knife that does 90% of your prep work.Large Cutting Board (Wood)John BoosA generous surface makes prep work a pleasure. Wood is gentler on your knife edge than plastic or glass.
