I eat this crispy roasted broccoli like candy once it comes out of the oven. It’s crispy (hence the name), crunchy, and so delicious!
The Key to Crispy Broccoli
The big key to making crispy roasted broccoli is adding enough, but not too much, oil. You want the florets evenly coated in oil but not to the point where they’re dripping.
Another key to getting broccoli nice and crispy is making sure the pieces are fairly uniform in size. Having some tiny pieces and some massive pieces will affect the cooking time, as different sized foods cook at different temperatures. To ensure even cooking, make sure the florets are similar in size!
Roasted Broccoli with Lemon
You can definitely add lemon to this broccoli recipe! Simply squeeze fresh lemon over the broccoli either before or right after cooking. It adds such a nice touch and great fresh, lemony flavor!
Ingredient Highlights
- Broccoli – I buy fresh broccoli and trim the florets, however I’ve also bought the packaged fresh broccoli that’s already trimmed and super easy to throw on the pan and roast! Broccoli is rich in fiber, vitamins C and K, as well as iron and potassium. It’s packed with nutrition!
- Olive oil – Cooking olive oil is what I recommend. Other oils will work but I love the flavor of olive oil plus its health benefits!
- Seasonings – my go-to seasonings for this recipe are salt, pepper, and garlic powder. You can use whatever seasonings you want here!
Recipe FAQ
It’s all about using enough oil, evenly coating the florets, and making sure the pieces are fairly uniform in size to ensure even cooking!
It depends on the size of the pieces as well as the oven temperature, but for my crispy roasted broccoli, I roast it at 375 degrees for 30-35 minutes!
I always pair this recipe with a protein and starch! I’ve used it in so many meals from spaghetti and meatballs to rotisserie chicken and sweet potatoes.
I don’t find this step necessary for this specific recipe. I tend to cut my broccoli pieces fairly small (bite-sized) so the oven does a great job of thoroughly cooking them!
Other Recipes You May Like
- Crispy Broccoli Potato Latkes
- Strawberry Goat Cheese Salad
- Oven Roasted Butternut Squash
- Festive Fall Salad
- Crispy Brussels Sprouts with Cranberries & Pecans
- Kale Caesar with Crispy Chickpeas
Rate & Review
If you made my crispy roasted broccoli, please rate and review my recipe below! I would love to hear your feedback. Also snap a photo and tag me on insta @theperfectpearr so I can see your creation!
PrintCrispy Roasted Broccoli
I eat this crispy roasted broccoli like candy once it comes out of the oven. It’s crispy (hence the name), crunchy, and so delicious!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 cups 1x
- Category: Lunch, Dinner, Sides
- Method: Roasting
- Cuisine: American
Ingredients
- 2–3lbs broccoli florets (5-6 stalks of broccoli)
- 1/2 cup (114g) olive oil
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp ground black pepper
Instructions
- Preheat oven to 375 degrees and spray a large baking sheet with nonstick cooking spray (you may need 2 baking sheets!).
- Wash and chop broccoli into evenly-sized pieces.
- Place broccoli in a large bowl and drizzle with olive oil and seasonings.
- Toss until evenly coated.
- Evenly spread out onto a baking sheet, making sure the broccoli is in an even layer. If the broccoli barely fits onto the baking sheet, move some to another sheet. You want a single layer of broccoli on the sheet!
- Roast for 30-35 minutes, until crispy.
- Serve and enjoy!
Notes
- Store in an air-tight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- This is a great meal prep recipe and can be made ahead of time! You can roast ahead of time or wash and chop the broccoli and wait to drizzle with oil and sprinkle seasonings until you’re ready to serve it.
- You can use whatever seasonings you prefer!
Nutrition
- Serving Size: 1/2 cup
- Calories: 122
- Sugar: 1
- Sodium: 408
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 4
- Protein: 4
- Cholesterol: 0
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