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Oven broccoli recipe

Oven broccoli recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A great way to cook broccoli , so much so that the kids love it this way! A healthy side dish to a variety of meals.

5 people made this

IngredientsServes: 4

  • 1 head broccoli
  • 1 tablespoon olive oil
  • salt, to taste

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat oven to 210 C / 6/7 and lightly grease a baking tray.
  2. Rinse broccoli and break up into equally sized florets. Combine with 1 tablespoon olive oil in a bowl and toss to coat. Place broccoli in a single layer on the baking tin and sprinkle with salt.
  3. Roast for 35 to 40 minutes, until crisp and brown. After 20 minutes, turn florets.

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Reviews & ratingsAverage global rating:(5)

Oven Roasted Broccoli

Fresh broccoli roasted with a crispy panko and topped with Parmesan cheese. Eating all your veggies never sounded so good! This recipe is slightly adapted from Alton Brown’s version.


  • 1 pound Fresh Broccoli
  • ⅓ cups Plain Panko Japanese Bread Crumbs
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Olive Oil Plus 1 Teaspoon To Drizzle On Top
  • Salt And Pepper, to taste
  • ¼ cups Parmesan Cheese, Freshly Grated


1. Preheat the oven to 425 degrees.
2. Wash and cut the broccoli florets into bite size pieces.
3. In a 10-inch ovenproof skillet, heat the dry panko bread crumbs over medium heat until toasted and golden in color. Stir or toss occasionally to evenly cook. Watch them closely, this only takes a few minutes.
4. Add the broccoli, minced garlic, and 2 tablespoons of the olive oil in a bowl and toss to coat well.
5. Add the toasted Panko to the bowl of broccoli. Season with salt and pepper then fold to distribute evenly.
6. Pour the broccoli mixture back into the skillet that you toasted the Panko in. Drizzle the remaining teaspoon of olive oil over the top.
7. Bake at 425 degrees for 20-30 minutes, until desired tenderness.
8. Top with freshly grated Parmesan cheese immediately and serve.

What Is Broccolini?

Fresh broccolini is a vegetable closely related to broccoli, cauliflower, and cabbage. Even though it resembles broccoli rabe, they are not closely related.

Sometimes it’s called baby broccoli, but technically it’s a separate vegetable altogether – it’s not just young broccoli!

Broccolini is actually a cross between broccoli and Chinese broccoli (gai lan). It was developed through cross-pollination and is not genetically modified [*].

Broccolini looks similar to broccoli, but has thinner, more tender stalks, and smaller florets. It’s also more sweet, mild and mellow in flavor.

Can roasted broccoli be frozen?

Yes this can be frozen but you&rsquoll need to cut the head into individual florets. Place parchment paper on a baking sheet then place in a freezer to allow the individual florets to freeze. Once frozen you can transfer them all to a freezer bag where they will not stick together.

Does This Recipe Work For Florets?

Yes, but roasting florets this way can be tricky. For one it&rsquos really easy to burn smaller pieces so you&rsquoll need to reduce both cooking time and temperature.

For similar recipes you might like, try these:

If you make this oven-roasted broccoli recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

This is obviously a very versatile side dish that goes with lots of main courses. But since I cook it in a 450F oven, I like to serve it with a main course that I can cook in the same oven. So I often serve it with any of the following:

Roast it! When cooked in a hot oven, broccoli doesn't need much in the way of seasonings, although you can certainly experiment with spices if you wish. Plenty of good olive oil, coarse kosher salt, and freshly ground black pepper - that's all it takes to turn it into a crispy, flavorful delicacy.
One of my kids is notorious for being a very picky eater. As you can imagine, broccoli is NOT on her list of favorite foods. As you can also imagine, I very much want her to eat this vegetable! Luckily, when I bake it in the oven, she's much more open to eating it.

Not long! It only needs about 15 minutes in a very hot 450°F oven. You don't want to overcook it, or it will become mushy.

I don't. I let it cook undisturbed because I want those tasty caramelized bits, and the best way to achieve those is to allow the same area of the florets to continuously touch the hot pan.

Yes! There's no need to discard the broccoli stalks when making this recipe. Baked broccoli stalks are delicious. Simply peel them, cut them into pieces, and bake them on a separate baking sheet.
The stalks need to cook for slightly longer, so place them in the oven 5 minutes before you put the florets in the oven.

Surprisingly, yes. Roasting broccoli from frozen results in browned and crispy florets - almost as good as those cooked from fresh.

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

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We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!

Whole Roasted Broccoli

The head gets browned and caramelized on the outside while the stem and inner parts are soft. And the flavor is sweet and mellow.

For today&rsquos recipe, I rubbed the heads with a cut garlic clove to make it into garlic roasted broccoli. I also put some red pepper flakes, salt, pepper, and olive oil. But I should back up a bit. Before you rub it with garlic, season it, and put it in a pan, you need to peel the broccoli stalks. I found this hard to explain so I took pictures of the process.

Oven Roasted Broccoli = Favorite Go-To Side Dish!

If I was ever forced to choose only one vegetable to eat for the rest of my existence it would hands-down be broccoli&hellip and most likely in the form of this oven roasted broccoli recipe!

Maybe it is the fact that I grew up dousing broccoli in Cheez whiz, or that the little broccoli florets look kind of like trees, but whatever the reason, broccoli is the tastiest vegetable out there.

And this honey roasted broccoli recipe is the absolute BEST way to make it!

Step 1: Preheat oven to 450F.

Step 2: In a baking dish or ovenproof skillet, add broccoli florets and mix with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon Italian seasoning. Place in the oven and roast for 15 minutes.

Step 3: Once broccoli is crispy, remove it from the oven and carefully spoon tomato sauce over the top leaving some green showing. Sprinkle with the Parmesan and breadcrumbs and place the dish back into the oven to bake for another 10-12 minutes.

Step 4: Let cool slightly, then serve Broccoli Parmesan in a bowl with pasta.

How to Bake Broccoli in the Oven

This recipe is easy. Prepping takes about 5 minutes, then the roasting takes another 25 — making this perfect for busy nights. Once the broccoli has roasted toss it with some grated cheddar cheese. Since the broccoli is still hot, the cheese melts down onto the florets — making broccoli that almost anyone will love.

Consider replacing the broccoli with cauliflower or even carrots. Roasting vegetables really brings out so much flavor. Plus, you can usually throw the baking sheet of vegetables into the same oven as whatever else you are cooking for dinner. We call for a 425 degree oven below in our recipe, but if you had chicken or something else in the oven with a lower temperature, you can still roast the broccoli (or other vegetables). They will just take a little longer. Oh and if you were wondering, we have tried this method with frozen florets and it works just fine!

YOU MAY ALSO LIKE: This Easy Broccoli Salad recipe. Crisp, green broccoli is tossed with bacon, cranberries, red onion and a zesty dressing made with mayonnaise, mustard and apple cider vinegar.

Recipe updated, originally posted September 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Watch the video: Γιουβαρλάκια Γιουβέτσι - Γεύση και Οικονομία


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