18 Delicious Roasted Broccoli Recipes for Every Occasion

Roasted broccoli is the unsung hero of weeknight dinners, holiday spreads, and everything in between—crispy, caramelized, and endlessly versatile. Whether you’re craving a quick side, a cozy bowl of comfort, or a show-stopping seasonal dish, we’ve got 18 mouthwatering recipes that’ll make this humble veggie the star of your table. Get ready to fall in love with broccoli all over again!

Garlic Parmesan Roasted Broccoli

This crispy, cheesy broccoli is the ultimate side dish—packed with garlicky flavor and ready in under 30 minutes!

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/3 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss broccoli florets with 3 tbsp olive oil, 4 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Roast for 15 minutes, then sprinkle with 1/3 cup Parmesan and 1/4 tsp red pepper flakes (if using). Return to oven for 5–7 minutes until cheese is melted and edges are crispy.
4. Drizzle with 1 tbsp lemon juice right before serving.

The magic here? The Parmesan forms a golden crust while the lemon brightens up the rich garlic—no soggy florets in sight!

Tip: For extra crunch, swap half the Parmesan with finely grated Pecorino Romano.

Lemon Herb Roasted Broccoli

This bright, zesty side dish turns humble broccoli into a showstopper with just a handful of pantry staples.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss broccoli florets with 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp lemon zest, 2 cloves minced garlic, 1/2 tsp oregano, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the prepared sheet. Roast for 18-20 minutes, flipping halfway, until edges are crispy and stems are tender when pierced with a fork.
4. Sprinkle with 2 tbsp Parmesan (if using) right after removing from the oven.

The double hit of lemon (zest and juice) gives this veggie a sunny pop that balances the savory garlic and oregano.

Tip: For extra caramelization, switch to the broiler for the last 2 minutes – just watch closely!

Spicy Chili Roasted Broccoli

This crispy, fiery broccoli is about to become your new favorite side—ready in under 30 minutes with a kick that keeps you coming back for more.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp honey
• 1 tbsp lime juice

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss broccoli florets with 2 tbsp olive oil until evenly coated.
3. Sprinkle with 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp garlic powder, and 1/2 tsp salt. Toss again to distribute the spices.
4. Spread in a single layer on the baking sheet. Roast for 18–20 minutes, flipping halfway, until edges are charred and crispy.
5. Drizzle with 1 tbsp honey and 1 tbsp lime juice right before serving. Toss gently to glaze.

The magic here? The honey-lime finish balances the heat with a sticky-sweet tang—making it dangerously snackable.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Honey Glazed Roasted Broccoli

This sweet and savory side dish turns humble broccoli into a caramelized, sticky-sweet showstopper—perfect for weeknights or impressing guests.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/4 tsp salt

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss broccoli florets with 2 tbsp olive oil and 1/4 tsp salt until evenly coated. Spread in a single layer on the prepared sheet.
3. Roast for 15 minutes, until edges begin to crisp.
4. Meanwhile, whisk together 2 tbsp honey, 1 tbsp soy sauce, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes in a small bowl.
5. Drizzle glaze over broccoli and toss gently. Return to oven for 5–7 minutes, until glaze bubbles and caramelizes.

The magic here? The honey glaze reduces into a glossy, slightly spicy coating that clings to every nook of the crispy-edged florets.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to prevent burning!

Balsamic Roasted Broccoli with Feta

This balsamic roasted broccoli with feta turns a simple veggie side into a tangy, savory showstopper—perfect for weeknights or impressing guests.

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup crumbled feta cheese
• 1 tbsp honey

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss broccoli florets with 2 tbsp olive oil, 2 tbsp balsamic vinegar, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the prepared sheet.
3. Roast for 18–20 minutes, flipping halfway, until edges are crispy and caramelized.
4. Drizzle with 1 tbsp honey and sprinkle with 1/3 cup feta. Return to the oven for 1–2 minutes just to soften the cheese.

The sweet-tart balsamic glaze clings to each floret, while the feta adds a salty creaminess that’ll make you forget you’re eating veggies.

Tip: For extra crunch, add 2 tbsp toasted pine nuts with the feta.

Crispy Roasted Broccoli with Almonds

This simple yet flavorful side dish turns humble broccoli into a crispy, nutty delight—perfect for weeknights or impressing guests.

Ingredients:

• 1 large head of broccoli, cut into florets
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup sliced almonds
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 425°F. On a baking sheet, toss broccoli florets with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until evenly coated.
2. Spread in a single layer and roast for 15 minutes. Flip florets, sprinkle with 1/4 cup sliced almonds, and roast 5–7 more minutes until broccoli is crispy and almonds are golden.
3. Transfer to a serving dish and immediately toss with 1 tsp lemon zest and 1 tbsp lemon juice.

The almonds add a toasty crunch, while the bright lemon cuts through the richness—no soggy broccoli here!

Tip: For extra crispiness, avoid overcrowding the pan. If doubling the recipe, use two baking sheets.

Cheesy Roasted Broccoli Casserole

This cozy casserole turns humble broccoli into a creamy, cheesy showstopper—perfect for weeknights or potlucks.

Ingredients:

• 1 lb broccoli, cut into florets
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 425°F. Toss broccoli florets with olive oil, garlic powder, onion powder, salt, and black pepper. Spread on a baking sheet and roast for 15 minutes, until slightly charred at the edges.
2. Transfer roasted broccoli to a greased 8×8″ baking dish. Pour heavy cream evenly over the top, then sprinkle with cheddar and Parmesan cheeses.
3. Top with panko breadcrumbs and bake at 425°F for 12–15 minutes, until bubbly and golden.

The double-cheese blend melts into a luscious sauce, while the panko adds a satisfying crunch to every bite.

Tip: For extra flavor, mix 1/4 tsp smoked paprika into the breadcrumbs before topping.

Roasted Broccoli with Tahini Dressing

This crispy roasted broccoli gets a creamy, nutty upgrade with a drizzle of tahini dressing—perfect for turning a simple side into something special.

Ingredients

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 small garlic clove, minced
• 2-3 tbsp warm water
• 1 tbsp toasted sesame seeds (optional)

Instructions

1. Preheat oven to 425°F. Toss broccoli florets with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes, flipping halfway, until edges are crispy and charred in spots.
2. While broccoli roasts, whisk tahini, lemon juice, honey, and minced garlic in a small bowl. Add warm water 1 tbsp at a time until dressing is smooth and pourable.
3. Drizzle dressing over roasted broccoli and sprinkle with sesame seeds (if using). Serve immediately.

The contrast of smoky roasted broccoli and the bright, velvety tahini dressing makes this dish irresistible—you’ll want to lick the plate!

Tip: For extra crunch, add a handful of chopped roasted almonds or pepitas on top.

Maple Sriracha Roasted Broccoli

This sweet-and-spicy roasted broccoli is the perfect side dish to jazz up any weeknight dinner—glazed with just the right balance of sticky maple and fiery sriracha.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp sriracha
• 1 tsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp sriracha, 1 tsp soy sauce, 1/2 tsp garlic powder, and 1/4 tsp salt. Add broccoli florets and toss until evenly coated.
3. Spread broccoli in a single layer on the prepared baking sheet. Roast for 18–20 minutes, flipping halfway, until edges are crispy and glaze is caramelized.

The magic here? The high heat transforms the maple-sriracha mix into a glossy, slightly charred coating that clings to every floret—no soggy broccoli here!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely to avoid burning).

Roasted Broccoli and Cauliflower Medley

This vibrant veggie duo gets irresistibly crispy edges and a caramelized sweetness when roasted—perfect for turning skeptics into veggie lovers.

Ingredients:

• 1 small head broccoli, cut into florets (about 4 cups)
• 1 small head cauliflower, cut into florets (about 4 cups)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss broccoli and cauliflower with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread in a single layer on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway, until edges are crispy and browned.
4. Drizzle with 1 tbsp lemon juice and sprinkle with 2 tbsp Parmesan (if using). Toss gently and serve warm.

The smoky paprika and Parmesan create a savory umami punch that makes this dish feel indulgent—yet it’s just veggies at heart!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely to avoid burning).

Roasted Broccoli with Garlic Aioli

This crispy roasted broccoli gets a creamy, garlicky upgrade with a simple homemade aioli—perfect for turning a humble veggie into a showstopper side.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp smoked paprika (optional)

Instructions:

1. Preheat oven to 425°F. Toss broccoli florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Spread in a single layer.
2. Roast for 18–20 minutes, flipping halfway, until edges are deeply browned and crispy.
3. While broccoli roasts, whisk together 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tbsp lemon juice, and 1/4 tsp smoked paprika (if using) in a small bowl.
4. Drizzle aioli over warm broccoli or serve on the side for dipping.

The contrast of caramelized broccoli and cool, punchy aioli makes this dish irresistible—you’ll fight over the crispy bits!

Tip: For extra texture, sprinkle toasted breadcrumbs or grated Parmesan over the finished dish.

Sesame Ginger Roasted Broccoli

This crispy, flavor-packed broccoli gets a glossy glaze of sesame and ginger—perfect for turning a simple side into the star of the meal.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tbsp olive oil
• 1 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame seeds
• ½ tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp sesame oil, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated ginger, and 2 cloves minced garlic. Add broccoli florets and toss until evenly coated.
3. Spread broccoli in a single layer on the baking sheet. Roast for 18–20 minutes, flipping halfway, until edges are crispy and caramelized.
4. Sprinkle with 1 tbsp sesame seeds and ½ tsp red pepper flakes (if using) right after removing from the oven.

The magic here is the double-hit of sesame—toasted oil and seeds—for nutty depth that balances the ginger’s zing. It’s savory-sweet with just the right crunch.

Tip: For extra texture, add a handful of chopped roasted cashews or peanuts before serving.

Roasted Broccoli with Crispy Breadcrumbs

This simple side dish turns humble broccoli into a crispy, savory showstopper—perfect for weeknights or impressing guests.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 3 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Toss broccoli florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet.
2. Roast for 15 minutes, flipping halfway, until edges are charred and stems are tender.
3. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add panko, Parmesan, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes (if using). Toast, stirring often, for 3–4 minutes until golden and fragrant.
4. Sprinkle breadcrumb mixture over roasted broccoli and serve immediately.

The magic here? The breadcrumbs stay ultra-crispy even after topping the hot broccoli, adding a restaurant-worthy crunch.

Tip: For extra richness, drizzle with a squeeze of lemon or a pinch of flaky salt right before serving.

Roasted Broccoli and Sweet Potato Bowl

This vibrant bowl is a weeknight lifesaver—toss everything on a sheet pan, roast until caramelized, and pile it high with your favorite toppings.

Ingredients:

• 2 cups broccoli florets (about 1 small head)
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 3 tbsp olive oil, divided
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp maple syrup
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp toasted pepitas (pumpkin seeds)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss sweet potato with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on the baking sheet. Roast for 15 minutes.
3. Meanwhile, toss broccoli with remaining 1 tbsp olive oil, garlic powder, smoked paprika, and maple syrup. Add to the baking sheet with the sweet potatoes. Roast 15–18 more minutes, until edges are crispy.
4. Divide into bowls and top with feta (if using) and pepitas.

The maple syrup gives the veggies a subtle sweetness that balances the smoky paprika—trust us, you’ll want to lick the sheet pan!

Tip: For extra crunch, broil the roasted veggies for 1–2 minutes at the end (watch closely!).

Roasted Broccoli with Lemon Zest and Chili Flakes

This vibrant side dish turns humble broccoli into a zesty, slightly spicy showstopper with just a few pantry staples.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 3 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red chili flakes
• 1 tsp lemon zest (from 1 medium lemon)
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss broccoli florets with 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the prepared sheet.
3. Roast for 18–20 minutes, flipping halfway, until edges are crispy and stems are tender when pierced with a fork.
4. Immediately transfer to a serving bowl. Sprinkle with 1/4 tsp chili flakes, 1 tsp lemon zest, and drizzle with 1 tbsp lemon juice. Toss gently.

The chili flakes add a warm kick without overpowering, while the lemon brightens up the caramelized roasted edges—it’s the kind of side that steals the spotlight.

Tip: For extra texture, finish with a sprinkle of toasted breadcrumbs or grated Parmesan.

Roasted Broccoli with Garlic and Olive Oil

This simple yet flavorful side dish turns humble broccoli into crispy, caramelized perfection with just a few pantry staples.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon juice (optional, for serving)

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss broccoli florets with 3 tbsp olive oil, 4 sliced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until evenly coated.
3. Spread in a single layer on the prepared sheet. Roast for 20–25 minutes, flipping halfway, until edges are crispy and stems are fork-tender.
4. Drizzle with 1 tbsp lemon juice (if using) right before serving.

The high heat roasts the garlic into golden, nutty slivers while keeping the broccoli vibrantly green—no soggy florets here!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely to avoid burning).

Roasted Broccoli and Mushroom Stir-Fry

This savory stir-fry brings out the best in crispy roasted broccoli and meaty mushrooms, all tossed in a garlicky soy glaze—ready in under 30 minutes!

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 8 oz cremini mushrooms, sliced
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• 1/2 tsp black pepper
• 1 tbsp sesame seeds (optional)

Instructions:

1. Roast the veggies: Preheat oven to 425°F. Toss broccoli and mushrooms with 2 tbsp olive oil, then spread on a baking sheet. Roast for 20 minutes, flipping halfway, until edges are charred.
2. Make the glaze: While veggies roast, heat 1 tbsp olive oil in a small pan over medium. Add garlic and cook 30 seconds until fragrant. Stir in soy sauce, honey, red pepper flakes, and black pepper. Simmer 1 minute.
3. Toss together: Transfer roasted veggies to a bowl, pour glaze over top, and toss to coat. Sprinkle with sesame seeds if using.

The magic here? Roasting the broccoli first gives it a nutty depth that pairs perfectly with the sticky-sweet glaze. No soggy veggies here!

Tip: For extra crunch, add roasted cashews or almonds with the glaze.

Roasted Broccoli with Toasted Pine Nuts

This simple yet elegant side dish turns humble broccoli into a crispy, nutty delight—perfect for weeknights or impressing guests.

Ingredients:

• 1 large head broccoli, cut into florets (about 4 cups)
• 3 tbsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup pine nuts
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 425°F. Toss broccoli florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet. Spread in a single layer.
2. Roast for 18–20 minutes, flipping halfway, until edges are deeply caramelized and stems are tender.
3. Meanwhile, toast pine nuts: Heat remaining 1 tbsp olive oil in a small skillet over medium-low. Add pine nuts and cook, stirring often, for 3–4 minutes until golden and fragrant. Remove from heat.
4. Transfer roasted broccoli to a serving bowl. Drizzle with 1 tbsp lemon juice, sprinkle with lemon zest, and toss with toasted pine nuts.

The pine nuts add buttery crunch to the charred florets, while lemon brightens every bite—no one will miss the cheese!

Tip: For extra flavor, sprinkle with grated Parmesan or red pepper flakes before serving.

Conclusion

With 18 mouthwatering ways to enjoy roasted broccoli, there’s something here for every craving and occasion! Whether you’re keeping it simple or getting creative, these recipes are sure to become staples in your kitchen. Don’t forget to try your favorites, leave a comment below, and share this roundup with fellow veggie lovers on Pinterest—happy roasting!