My Favorite Roasted Broccoli Recipe (It’s All About the Char)

Let me introduce you to the easiest go-to side dish in my kitchen: roasted broccoli. It’s simple, reliable, and pulls a meal together beautifully without stealing the spotlight. Over the years, this roasted broccoli recipe has become such a staple in our house that I almost forget to call it a recipe. It’s more of a rhythm now—quick prep, pop it in the oven and let it roast into crispy, caramelized perfection.

Let’s clear something up right away: that browned, almost-blackened edge? That’s not burnt—that’s flavor. That char is caramelization at its finest. It’s crispy, a little nutty, and totally irresistible. I find myself plucking the crispiest bits right off the tray before they even make it to the plate. If you know, you know.

Jump to:

• Getting Started
• Ingredient Recommendations
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

The trick to getting this side dish done in time is starting early. Before you even start your main dish, preheat that oven and get the broccoli going. Trust me, I’ve had more than one “oops” moment where I realize halfway through dinner prep that I meant to make broccoli… and by then, it’s too late.

A kitchen scale is handy here—shoot for about 12 oz or so. But don’t stress over exact measurements; this recipe is super forgiving and easy to scale up if you’ve got a bigger crowd.

You can absolutely use pre-cut, pre-washed bagged broccoli florets for this. In fact, I do it all the time. I find they cook the best for some reason. Just know that I still wash them, trim off any tough ends, and chop the bigger pieces down to bite-size. 

Here’s my routine no matter the type of broccoli I’m starting with:

• Wash and dry the broccoli
• Trim and cut into bite-sized pieces

Then I toss them with extra virgin olive oil and spread them out on a foil-lined or silicone mat-lined baking sheet. They’ll roast best on either the top or second rack from the top of your oven.

Roasted Broccoli Recipe Ingredient Recommendations

• Broccoli – Fresh, whole broccoli should be used. A head or crown or bagged pre-chopped & washed florets. Wash, trim, and chop all – yes even the bagged kind. Whole, unwashed broccoli can last a while in the fridge so you could be set for the better part of a week or more with broccoli as your side dish. The pre-cut broccoli florets do turn bad quicker.
• Olive oil – Extra virgin is best if you can.

Roasted Broccoli Recipe Finishing Touches

If your main dish isn’t quite ready, no worries. Pull the broccoli out when it’s perfect, turn the oven off, and just pop them back in for a couple minutes right before serving to warm them through.

Roasted Broccoli Recipe Pairings

This roasted broccoli is so versatile. I serve it alongside:

• Grilled Cheese and Tomato Soup recipe
• Slow Cooker Pork and Sauerkraut
• Homemade Chili
• Pecorino Romano Pasta with Chicken
• Pulled Pork Mac and Cheese
• Chicken Alfredo recipe
• Pierogies and Sausage
• Pub-Style Cottage Pie

Roasted Broccoli Recipe Leftovers

This roasted broccoli recipe is designed for two to enjoy freshly roasted. But if you do find yourself with extras, store them in an airtight container in the fridge and reheat them in an air fryer if you have one—it brings the crisp back better than the microwave ever could.