Back Pocket Roasted Broccoli (With the Stems!)
You can’t go wrong with this simple, Roasted Broccoli recipe. It goes with everything and you’ll come back to it once a week since everybody loves it. This roasted broccoli is proof that simple food can be incredibly satisfying with no fancy tricks, just good olive oil, a little seasoning, and the power of high heat. Good luck getting this to the table before it’s devoured!
You can’t go wrong with this super simple roasted broccoli. This is what I like to call a “back pocket recipe” because you’ll use this recipe over and over again. Just keep it in your back pocket!
Not sure what to serve with salmon? Roasted broccoli.
Stuck on what to have with your chicken? Roasted broccoli.
It goes with everything, literally.
As a busy home cook, I’ve tested tons of ways to serve roasted broccoli and this simple approach is my favorite. Are you surprised?
I Bet You Have All The Ingredients
My favorite way to test recipes is coming up with ideas based on what I already have on hand. And this recipe, while so simple, deserves a spot on here because it shows up so often in my kitchen. Here’s what you need.
- Broccoli (with the stem!) – Yes, don’t toss the stem!
- Olive oil – Enough to really coat every floret and stem.
- Salt – Duh.
- Pepper – Just a little.
- Garlic powder – A staple in my spice cabinet
Salt, pepper and garlic powder are a triple threat when it comes to seasoning veggies or pretty much anything! You can make SO many amazing recipes with just those three spices!
Don’t Toss The Stems!
I think broccoli stems are the most underrated parts of the vegetable. I have an entire post dedicated just to them! When roasted, they become slightly sweet and buttery with a satisfying bite. They’re hearty and delicious and add wonderful texture to this simple side. My family always fights over the stem pieces!
How to Roast Broccoli Like a Pro
Serve It With Everything
Grab a sheet pan and serve this roasted broccoli as an easy side for chicken, salmon, or even tossed into a grain bowl. It’s also amazing straight from the pan with a squeeze of lemon or a sprinkle of Parmesan.
If you’re meal prepping, make a double batch. Leftover roasted broccoli is perfect for adding to omelets, pasta, or salads all week long.
The Bottom Line
Often the simplest recipes are the ones that stick. You know, the ones you make over and over again without thinking twice? This Roasted Broccoli is that kind of recipe. It’s the side dish that goes with everything, takes almost no effort, and might just make you fall in love with broccoli all over again.
Back Pocket Roasted Broccoli (With the Stems!)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Roasted
- Cuisine: American
Description
You can’t go wrong with this simple, Roasted Broccoli recipe. It goes with everything and you’ll come back to it once a week since everybody loves it. This roasted broccoli is proof that simple food can be incredibly satisfying with no fancy tricks, just good olive oil, a little seasoning, and the power of high heat. Good luck getting this to the table before it’s devoured!
Ingredients
- 2 heads of broccoli (with the stem)
- 3–4 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Separate the stem from the broccoli head and cut the head into florets. Trim any brown spots off the stem, then cut it into 1 inch pieces.
- Add all the florets and stem pieces onto the baking sheet and drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Use your hands to massage the oil and spices into the broccoli until it’s really well coated.
- Spread into one single layer and roast for 30-40 minutes until the stems are fork tender and the broccoli begins to crisp.
