Recipe

Weeknight Roasted Broccoli

Traditional, reliably crisp at the edges, and finished with garlic and lemon. This is the broccoli recipe that turns “we need a vegetable” into “make more next time.”

By Matt Campbell

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4.8

Crispy-edged roasted broccoli florets on a rimmed baking sheet with browned tips and lemon wedges nearby

Jump to Recipe

If you have broccoli, olive oil, salt, and a hot oven, you are about 20 minutes away from a side dish that tastes like you tried harder than you did. Roasting is the move for turning a humble, everyday vegetable into something with crisp edges, sweet-nutty flavor, and that little char that makes you keep “testing” pieces straight off the pan.

This is weeknight-friendly roasted broccoli that respects the classic method: high heat, plenty of surface area, and no fussy steps. We finish it with garlic and lemon because broccoli loves a bright ending, and honestly, so do we. Use garlic powder, fresh garlic, or both. Both gives you a double-garlic situation in the best way.

Why It Works

Crisp edges, tender centers: High heat plus spacing gives you browning instead of steaming.
Classic flavor, modern ease: Olive oil, salt, and pepper do the heavy lifting. Garlic and lemon add the pop at the end.
Fast cleanup: One sheet pan, optional parchment, and you are done.
Flexible: Works with fresh or frozen broccoli, and it scales up easily for a bigger crowd.

Pairs Well With

Storage Tips

Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.

Reheat (best method): Spread on a sheet pan and reheat at 425°F for 6 to 8 minutes until hot and re-crisped. An air fryer at 375°F for 3 to 5 minutes also works great.

Microwave (fastest): It will soften the edges, but it is still tasty. Microwave in 30-second bursts until warmed through.

Use leftovers like a pro: Chop and toss into scrambled eggs, add to pasta with parmesan and olive oil, or pile onto a grilled cheese for a sneaky win.

Common Questions

Why is my roasted broccoli soggy?

Two usual culprits: the pan is crowded or the oven is not hot enough. Give the florets space and roast at 425°F. Crowding traps steam, and steamed broccoli does not get crisp.

Do I need to blanch broccoli before roasting?

Nope. For weeknights, skip it. Roasting from raw gives better browning and keeps things simple.

Can I use frozen broccoli?

Yes. Roast it straight from frozen at 450°F on a preheated pan if you can. Use a little less oil at first, and expect 20 to 25 minutes total. Flip once. The goal is to cook off moisture so it can brown.

When should I add garlic so it does not burn?

Add minced garlic in the final 2 to 3 minutes, or use garlic powder from the start. Burnt garlic is bitter, and broccoli deserves better.

How do I get the crispiest edges?

Use high heat, dry broccoli, and a single layer with breathing room. Preheating the pan helps too. Browning needs airflow. Steam is the enemy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Large mixing bowl
Chef’s knife and cutting board
Measuring spoons
Microplane or zester (optional for lemon zest)
Parchment paper (optional, for easier cleanup)

Roasted broccoli is my weeknight peace treaty between “I should eat a vegetable” and “I want something with crispy edges.” I started making it when I realized most broccoli sadness is just broccoli that never got a real chance to brown. Now it is the side I throw in the oven while I finish the rest of dinner, and it always buys me a few minutes of quiet because someone is inevitably hovering near the pan, stealing the crispiest florets.