Easy Roasted Broccoli (to Share with the Kids!)

Try this super simple side dish recipe as an easy way to change up how you serve broccoli. This Roasted Broccoli requires just three ingredients and less than 20 minutes, and the result is slightly sweet and caramelized. So yummy!

Roasted Broccoli

When my oldest was first in day care, I used to send her lunch while everyone else ate the food the care provider made. She regularly cooked Roasted Broccoli and my daughter saw the other kids eating and loving it. She begged to have some, and that was the beginning of the end of me sending her food!

It was so fun to see how much the kids loved their broccoli, and I wasn’t surprised given how sweet roasted broccoli tends to be. We now make this roasted vegetable recipe regularly since it’s so darn easy and delicious.

It’s great to make ahead, and it’s easy for babies and younger toddlers to eat baby-led weaning style. And us parents love it, too. (You can also make Roasted Frozen Broccoli.)

Ingredients You Need

To make this healthy broccoli recipe, you need the following ingredients so you know what to look for at the store.

• Broccoli: You can start with a head of broccoli, a bag of florets, or even a bag of frozen broccoli. With fresh broccoli, look for bright green without yellowing edges, which will indicate freshness.
• Olive oil: I use extra-virgin olive oil in my cooking and that is used to coat the broccoli to help it roast into tender pieces that don’t dry out.
• Optional flavorings: You can add extra flavor to the broccoli with a sprinkle of salt, cheese, lemon juice, and/or sesame seeds. You may enjoy black pepper, too. You can also dip the broccoli into Marinara Sauce, Cheese Sauce, Peanut Sauce, hummus, guacamole, or sour cream.

Step-by-Step Instructions

Here’s a look at the basics of this roasted broccoli recipe. Scroll to the bottom of this post for the full recipe, including the amounts and the timing.

1. Chop the broccoli head or trim the florets, as needed.
2. Toss the broccoli florets with olive oil and spread out on the baking sheet.
3. Roast until tender and just starting to brown. Check by using a knife or fork to poke the stem. It should slide in fairly easily.
4. Top with optional flavorings as desired.

TIP: You can double this recipe if needed. Just try to spread the broccoli out evenly so they roast, rather than steam.

What to Serve with Broccoli

Really anything! We like it with Baked Chicken Tenders, Chicken Nuggets, Fish Nuggets, Scrambled Eggs, Veggie Meatballs, and really any other family dinner. It’s very versatile.

Flavor Additions to Roasted Broccoli

You can sprinkle with sesame seeds, grated Parmesan, shredded cheese, or Everything Bagel Seasoning. Or you can serve with a sauce or dip if your kids like to dunk their food. Try ranch, ketchup, guacamole, salsa, or any favorite sauce or dip.

How to Roast Frozen Broccoli

You can easily roast a bag of frozen broccoli florets; you just need an extra step to start. Place the frozen broccoli onto the baking pan plain and roast for 10 minutes to evaporate the ice. Remove from the oven, drizzle with olive oil, and toss to coat, and continue with the recipe.

Roasted frozen broccoli is a little softer and has less crispness when compared to roasted fresh broccoli, which many little kids may prefer.

How to Store

Chop the broccoli up to 3 days ahead and store in an airtight container in the fridge. Just be sure the broccoli is totally dry.

Store leftovers of roasted broccoli in a container in the fridge. Reheat to serve, or chop up and add to scrambled eggs, Egg Muffins, Pizza Rolls, or Pizza Muffins.

Best Tips for Success

• Aim for most of the florets to be about the same size, or in bite-size pieces, so they cook evenly.
• You can put aside some for a baby before you add any salt.
• Top with grated Parmesan cheese at the end of cooking and pop into the oven for a minute to melt. Or add a squeeze of lemon juice or grated fresh lemon zest.
• Sprinkle with salt to taste if desired.
• Serve with a dip (if your kids like dips!) like ketchup, ranch, guacamole, or salsa.
• You can double this recipe if needed. Just try to spread the broccoli out evenly so they roast, rather than steam.
• You can use a head of broccoli and cut it up into florets or use bagged florets. You can also use frozen broccoli. See the recipe below for the details.
• You may also enjoy my Broccoli Fritters.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

• Preheat the oven to 400 degrees F.

• Place the broccoli onto a rimmed baking sheet and toss with the olive oil, coating and mixing well until all of the florets are a little shiny and coated with oil.

• Roast for 16-18 minutes or until tender when poked with a knife, lightly browned and slightly crispy around the edges. Add grated Parmesan cheese for the last 2 minutes, if desired.

• Serve with a sprinkle with salt, a squeeze of fresh lemon juice, sesame seeds, and/or additional grated or shredded cheese, as desired to serve.

• To make with frozen broccoli, add 16 ounces of frozen broccoli florets to the baking sheet. Spread out. Roast for 10 minutes. Remove from the oven, toss with the olive oil using a pair of tongs, and roast for an additional 10-12 minutes. Add grated Parmesan cheese for the last 2 minutes, if desired. (Roasted frozen broccoli is a little softer, but just as delicious.)

• Chop the broccoli up to 3 days ahead and store in an airtight container in the fridge. Just be sure the broccoli is totally dry.
• Store leftover roasted broccoli in a container in the fridge. Reheat to serve, or chop up and add to scrambled eggs, Egg Muffins, Pizza Rolls, or Pizza Muffins.
• Aim for most of the florets to be about the same size so they cook evenly.
• You can put aside some for a baby before you add any salt.
• You can sprinkle with sesame seeds, grated Parmesan, shredded cheese, or Everything Bagel Seasoning. Or you can serve with a sauce or dip if your kids like to dunk their food. Try ranch, ketchup, guacamole, salsa, or any favorite sauce or dip.
• You can double this recipe if needed. Just try to spread the broccoli out evenly so they roast, rather than steam.
• You can use a head of broccoli and cut it up into florets or use bagged florets. You can also use frozen broccoli.

Calories: 100kcal, Carbohydrates: 8g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 38mg, Potassium: 358mg, Fiber: 3g, Sugar: 2g, Vitamin A: 706IU, Vitamin C: 101mg, Calcium: 53mg, Iron: 1mg

This post was first published October 2019.