This delicious Roasted Sheet Pan Broccoli is an easy and healthy side dish that pairs well with a variety of meals. You just need 35 minutes and 4 simple ingredients for this effortless recipe!
Roasting vegetables just means cooking them in the oven at a high temperature. This is my favorite way to cook vegetables to eat with dinner because they cook hands-free while I do other things. In addition to being an easy cooking method, roasting actually enhances the flavor of the vegetable while the sugars caramelize. Check out this article to learn more about the science behind this process.
Serve Sheet Pan Roasted Broccoli recipe with one of my other sheet pan meals such as Sheet Pan Pork Tenderloin or Sweet Chili Salmon to take advantage of an oven that is already in use. (To do this, I always cook the broccoli on the bottom rack and the protein on the center rack and default to the cooking temperature of the protein, adjusting the timing on the broccoli as needed.)
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Ingredients
Here's what you need to make Roasted Sheet Pan Broccoli:
- extra virgin olive oil
- salt
- ground black pepper
- broccoli
See recipe card for quantities.
Instructions
Here's how to make oven Roasted Sheet Pan Broccoli:
1. Preheat the oven to 425 degrees. In a bowl, stir together the olive oil, salt and pepper. Add the broccoli florets, stirring to coat. (You can do this step directly on the pan to save dishes but I prefer a bowl to keep the broccoli contained.)
2. Spread the oiled broccoli in a single layer onto a rimmed baking sheet and roast at 425 for 25-30 minutes, stirring halfway through, removing from the oven once the desired level of doneness is achieved.
Hint: Everyone has different preferences on their roasted vegetables, my family loves it when the edges get browned and charred, but my father-in-law calls that burnt and can't understand why we eat them that way. Simply adjust the cooking time on this recipe to meet your preferences.
Substitutions
Want to substitute one of the ingredients for Sheet Pan Broccoli? Here's how:
- Olive oil - use an equal amount of any other oil in place of the olive oil such as canola oil, vegetable oil, avocado oil, peanut oil or sesame oil.
- Broccoli - a variety of vegetables will work with this method! my favorites are green beans, butternut squash, carrots, cauliflower, potatoes, sugar snap peas, onions, bell peppers and mushrooms. Choose one or a combination.
Variations
Try one of these variations of Sheet Pan Broccoli:
- Spicy - add ½ teaspoon of red pepper flakes to the oiled broccoli before roasting.
- Garlic - when stirring halfway through, add 2 cloves of minced garlic to the broccoli.
- Parmesan - sprinkle broccoli with ¼ cup grated parmesan before the final 5 minutes of baking.
- Lemon - sprinkle the cooked broccoli with fresh lemon juice before serving.
Equipment
These tools come in handy to make Roasted Sheet Pan Broccoli:
Storage
Store Sheet Pan Roasted Broccoli in an airtight dish in the refrigerator for up to 5 days or in the freezer for up to 6 months, but know that freezing changes the texture so I'd recommend using the thawed broccoli in soups or casseroles rather than serving it alone.
Top tip
Line your sheet pan with parchment paper or foil for easy cleanup with this recipe.
FAQ
Cook broccoli on a sheet pan at 425 for 25-30 minutes, stirring halfway through.
Related
Looking for more easy vegetable recipes? Try these:
Pairing
Serve this Roasted Sheet Pan Broccoli with one of these dinner recipes for a balanced meal the whole family will love:
Recipe
Roasted Sheet Pan Broccoli
Equipment
- 1 knife
Instructions
- Preheat the oven to 425.
- Trim broccoli into bite-sized pieces.
- In a bowl, stir together the olive oil, salt and pepper. Add the broccoli, stirring to coat. (You can do this step directly on the pan to save dishes but I prefer a bowl to keep the broccoli contained.)
- Spread the oiled broccoli onto a sheet pan and roast at 425 for 25-30 minutes, stirring halfway through, removing from the oven once desired level of doneness is achieved and serve.
Notes
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
Shannon
Roasted vegetables are the best vegetables!
Shannon
My go-to side dish!