oven roasted broccoli

Oven Roasted Broccoli

Oven Roasted Broccoli is a quick, easy and super healthy dish for your entire family.

I returned home from Blogher Food 2010 yesterday and found that the seasons had changed during the mere 4 days I was out of town.  It now seems to actually be fall here in Boulder, which means it is the perfect weather for roasting vegetables.

My boys inhale this naturally gluten free roasted broccoli dish whenever I make it.  Their friend Josh has been known to eat the entire tray of broccoli just minutes before dinner, leaving me with only one green veggie dish to serve instead of two (I usually also make kale chips when I serve this as green veggies are a main part of what we eat every night here).

Print Recipe
Oven Roasted Broccoli
  1. Wash and cut broccoli into smallish pieces with long stems
  2. Toss broccoli in a large bowl with olive oil and salt
  3. Spread broccoli out on a parchment paper lined baking sheet
  4. Bake at 400° for 12-15 minutes until tender and slightly browned
  5. Serve

This quick and easy roasted broccoli is also delicious dipped in my Tangy Peanut Sauce.

On a final note, I don’t know if any of you remember the Gluten Free Rosemary Cracker recipe I created for the Almond Board of California during my satellite media tour back in June. Well, I recently received the video they took of me making these scrumptious little gluten free crackers. I would love to share it with you below!


  1. Heather says

    My kiddos LOVE roasted broccoli! My one question that I ask myself everytime I make it – should I be using olive oil with the high heat? Any thoughts on that?

  2. Rosemary Hanson says

    Yes! I have been rockin’ a roasted broccoli and sweet potato salad for quite sometime now. Hands down my favorite way to eat broccoli- not that it takes me too much convincing to eat it!!

  3. Leigh says

    Does anyone have experience with roasting frozen broccoli? Broccoli is one of those veggies I like to buy frozen and have on reserve in case I don’t have fresh produce around. But I wonder if it is possible to roast it without defrosting it first? Maybe on convection? I’m willing to experiment but if anyone has any tips that could save me some failed experiments!

  4. Rebecca Benedict says

    We love this dish too! I think it is important to note (for the newbies) that the broccoli needs to be dried thourouly after washing otherwise it is soggy. I use my salad spinner :) Thanks for your recipes & tips, I follow you closely & appreciate your dedication!

  5. Tracy says

    I’m having an abundance of brocolli and I’m excited to see yet another way to enjoy it simply and healthfully! Many thanks and love the video for the almond crackers! Tracy

  6. Kelli says

    Totally off-subject, but I was wondering if you read the China Study, and what your opinion of it is. The book seems to think that eating vegan would cure most ills. So much conflicting information out there, but I know that you studied how to eat to help yourself, so I was thinking of you as I was reading this book.

  7. says

    ooo yum – I make roasted broccoli all the time. Toss it through some baby spinach leaves with roasted beetroot, soft fetta and dress as I feel. Delish!

  8. cedarglen says

    Love it! Despite the jerky-comments of GB41, Broc is one of my favorite veggies. Darn near any prep/dish is fine with me, as long as it is not overcooked. Confession time: Broccoli make me feel like a man .
    Yup, roasting with a bit of OO and (or not) an herb is great, but far to easy to over cook. Keep a very close eye on it!
    As a soup ingredient: Super. As the primary ingredient: A bit strong for soup, but…
    My favoite and most common prep: (I know is is is ordinary, but damn it, I LIKE it this way.) Steamed, to crisp/cooked, with a small bit of butter and ANY vinegar that suits the taste. I’ve tried perhaps 15 vinegars and I cannot pick a favorite as I like them all. A few unusual vinegars kept for only Broccoli use.
    Heads Up for some folks: Some of the Europan states have very strict rules about “Vinegar.” If not this or that, or not having a certain acid content, it cannot be called “Vinegar.” In France, the less than qualified products are often called “Condiment” or Condiment Sauce.” I wish that we had more of them in Amerika! Good, tasty vinegar does not necessarily have to pull your cheeks together or clear your nasal passages! Much lighter vinegar-like preps and great in cooking and especially for salads. While I am one who likes a serious bite, to command the good EVOO, some ligher stuff is very nice. THe big issue is acid, Amerikan hovers around 5%. Ligher stuff is difficult to find and YES, it is a whole lot more that just dilutingit a bit. Dilution can help, but it is not the whole story. Vinegar is a worthy contribution to some dishes and far more important than just the acid bite.
    Wake up, Amerika! Do you really want to settle for Kraft Mac & Cheese, of the Ammonia sanitized ‘meat’ from McD’s? No matter how big your rush, or how small your budget, you CAN eat better. It really is possible to eat well and for so much less. Please try.

  9. says

    Roasted broccoli is the best! I just love roasting vegetables in general. It brings out more flavor and crispiness that you can’t get any other way!

  10. Crystal Dodson says

    I have never had roasted broccoli before but I tried it and fell in love with it! Both my toddlers even ate it. Amazing! Thanks so much for sharing. I think I am craving broccoli now. :)

  11. KellyBelly says

    I just placed my order today for 20# of almond flour. Those crackers look like they will be added to my list of what to make.
    Also these simple reminders of roasting broccoli (instead of steamed for me all the time) are nice to see on your site.

  12. MaryBeth Matthews says

    I remember those crackers! I eat them all the time, and friends and neighbors always want more!

    I’m still mastering the rolling technique, though. Yours look so perfect.

    Thanks for sharing the video.

  13. says

    This is really timely, Elana!

    We’ve been eating a ton of broccoli lately, but haven’t been very creative with it. I totally forgot about roasted and grilled broccoli. Thanks for the reminder, and it’s time to check out your kale chips, too…


  14. says

    okay, i’m going to cave and get broccoli. i think the kids might eat it. but i know the husband won’t. i’ve been going back and forth on the cruciferous veggies, as i crave them, but often get indigestion from them.

  15. colormepink says

    This is one of our favorite sides too. I slice up garlic to toss with the broccoli then squeeze lemon juice when it comes out of the oven.

  16. says

    Agh, broccoli is actually a weakness for me! I crave it almost daily. I can eat a whole lb of broccoli or cauliflower if roasted … I mean, it shrinks up so much you know :)

    So incredible to meet you at BlogHer at long last!

  17. Ling says

    Hi Elena,

    Just curious, with fall upon us, whether you have any almond/coconut flour based recipes for pumpkin cookies or pumpkin bread that you’d be willing to share. Thanks!

  18. Emily says

    Hey! I just ate oven roasted broc as part of my lunch! So funny. I add lemon juice to mine, I think it gives it a cheesy flavor (that’s probably just me though!). And now I am baking your Savory Vegetable Quiche for my husbands dinner! You are adorable in this video and I love the colors, your green top and the yellows in the kitchen are very pretty. And I bet the crackers are delectable :)

  19. Mom Steiner says

    Great video. Let us know when you get your own show on the cooking channel. Your as good as anyone they have there. And I may actually watch some TV.

  20. says

    i follow your website pretty closely. -so closely, actually, that i get every update in my google reader!
    i just wanted to say thank you for all of your beautiful recipes and hard work. i was watching this latest video and was reminded to say congrats of all of your success! cookbooks, videos, what’s next? and it appears that you are successful in raising a wonderful family, too.
    keep it up!

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