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This Oven Roasted Broccoli is sure to be your family's new favourite broccoli recipe. Unbelievably tasty with crispy edges and a tender inside, yet so simple to make. Watch as a tray of this disappears in seconds!
Changing the way you prepare vegetables can greatly impact how your children accept them and roasting is undoubtedly our preferred method. The hot oven can turn vegetables into sweet, tender bites that even pickier eaters enjoy.
If you too are a fan of roasted vegetables, make sure to explore our selection, including roasted courgette (zucchini), carrot strips, honey-roasted carrots, roasted vegetable pasta, turmeric roasted cauliflower, roasted sweet potatoes and apple and crispy Brussels sprouts chips.
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Reasons to Love This Recipe
- Easy to make - Little prep and simple ingredients. The oven does all the hard work!
- Nutritious - Rich in Vitamin C and K, high in fibre and other minerals
- Super Tasty - Roasting is a great way to add flavour and texture that even broccoli haters can get behind.
- Family Friendly - a simple side dish for the whole family to enjoy.
Ingredient Information (With Alternative Suggestions)
The full list of ingredients and amounts can be found on the printable recipe card at the bottom of the post. This section gives information on each ingredient and suggests alternatives if required.
- Broccoli: You'll need at least 2 heads to ensure there's enough for everyone to enjoy. One broccoli head won't be sufficient, trust me!
- Garlic Cloves: Feel free to customize how you incorporate garlic. You can slice them, mince them, or even skip them altogether if you prefer.
- Extra Virgin Olive Oil: Adds a depth of flavour and helps in achieving that perfect crispiness when roasting the broccoli.
- Salt & Black Pepper: While I don't add much salt to my recipes to cater to baby-friendly diets, a little salt does enhance the flavour, making it more appealing to older kids. It also helps to balance any bitterness in the vegetable.
- Lemon: A squeeze of fresh lemon juice, and a little lemon zest, not only adds brightness to the dish but also helps to balance out the flavours.
- Parmesan Cheese: Though not necessary, sprinkling a bit of Parmesan cheese over the oven-roasted broccoli takes it to the next level of deliciousness. It's an optional but highly recommended addition
Step-by-Step Instructions (With Images)
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.
- Chop: Start by cutting the broccoli florets away from the stem, then slice them into smaller, thinner bite-size pieces. This maximises the surface area for the oil and heat, resulting in sweeter, crispier broccoli.
- Coat: Spread the broccoli on a large sheet pan, then drizzle with olive oil. Add garlic slices and salt and use your fingers to ensure the broccoli is well-coated and spread out in a single layer.
- Roast: Place the pan in the oven and roast the broccoli for 20-25 minutes until the broccoli is crispy with golden edges.
- Top: Once roasted, drizzle the broccoli with a squeeze of lemon juice, sprinkle with zest, and add a sprinkle of Parmesan cheese. Give it all a gentle toss to evenly distribute the flavours.
Top Tips
- Uniform Size: Try to cut similar-sized broccoli pieces to ensure even cooking.
- Avoid Overcrowding: For crispy broccoli don't be tempted to overpack your baking sheet, it's best to spread the broccoli out onto two pans rather than cramming it onto one. Overcrowding can lead to steaming instead of roasting.
- Dip it!: Try serving your roasted broccoli with a dip. While not essential, kids tend to enjoy the interactive experience of dipping their veggies.
- Don't Waste the Stem: Don't toss out the broccoli stems! You can use it in stocks or soups, grate it into salads or slaws, or thinly slice into strips to make broccoli fries.
- Season to taste: Up the cheese, salt, black pepper or lemon to suit personal preference. And if you are looking to add some heat sprinkle with red pepper flakes.
Storage Instructions
This recipe is best eaten fresh out of the oven. If you do have any leftovers (not common in our house) then you can store them in an airtight container and refrigerate for up to 2 days. Why not try adding it to frittatas, omelettes or on pizzas.
Recipe FAQs
Roasted broccoli can be introduced to babies once they have started solids and are developmentally ready, 6 months plus.
However, ensure the broccoli is adequately cooked to avoid choking hazards.
The broccoli should be soft enough to be easily squished between your thumb and finger. Skip the salt and Parmesan cheese when serving to babies.
As with all new foods, ensure a safe eating environment and supervise your baby closely during mealtimes.
Not personalised advice - for informational purposes only. Consult with your pediatrician regarding the introduction of solid foods and any potential allergy risks for your baby.
Roasted broccoli is best served straight out of the oven. It is the perfect snack, served with lemon wedges and dips. Alternatively, it also makes the perfect side dish to accompany many meals like traditional roasts, finger food meals, pasta, hot salads and Buddha-style meal bowls.
Yes, frozen broccoli can be used but it typically results in a softer texture, less crispness and won't be quite as golden brown compared to fresh broccoli florets. It's important to space out the frozen broccoli florets on the baking sheet. If they are too crowded, the ice won't be able to evaporate properly, leading to mushy broccoli. If too soft you can always roast a little longer to allow for more evaporation.
Absolutely! Check out our recipe for air fryer broccoli for a quick and crispy alternative to oven-roasting.
More Broccoli Recipes
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Oven Roasted Broccoli
Ingredients
- 2 medium broccoli heads
- 2 garlic cloves, finely sliced
- 2 tablespoon olive oil
- ½ teaspoon salt Skip if serving a baby/young child
- 2 tablespoon Parmesan cheese, freshly grated Skip if serving a baby
- ½ lemon, zest and juice of
Instructions
- Preheat oven to 180C(fan) /350F
- Cut broccoli away from stem, into florets. Try to achieve similar-sized pieces by cutting bigger florets in half or even thirds. Add the broccoli to a baking tray along with the sliced garlic.
- Drizzle with the olive oil and use your fingers to toss the broccoli until the florets are evenly coated. Season with salt (optional) and spread out over the baking tray in a single layer.
- Bake for 20-25 minutes, until the tips of the florets are slightly browned and crispy.
- Remove from the oven and immediately sprinkle over the parmesan cheese, lemon zest and lemon juice. Serve straight away
BW
Wow! I skipped slicing fresh garlic and just tossed the broccoli in Jane’s crazy mixed up salt, garlic powder and red pepper flakes. Broccoli crack even without cheese! Can’t wait to use this tossed with spaghetti, Mac n cheese and many other things. Or... like tonight... on its own as a side. Thx for getting me to try roasted broccoli for the first time!
Amy
Glad you liked it! Love the sound of the red pepper flakes - will be trying that next time 🙂
Kristen
The only way to eat broccoli! Kids love it, even the fussy husband....:)
Amy
I get so many messages from people saying it isn't their kids that are fussy, it is their husband! So glad this is husband approved!!!
Johannie
Hi Amy, i wiil tty this one forsure. My daugther (she is 39) dont eat meat. So i love seeing what you have that is tasty and healthy. Like your delicious veggie muffins. She just loves them.i make a good batch and she freeze them and take to work for lunch. Thank you for good recipes, that even older kids loves toe eat!!!!
Amy
Love that you are finding the site useful and the recipes are approved by big kids too!!! I'm sure your daughter will love this, I can eat a whole tray in a sitting!