Roasted broccoli gets perfectly crispy, lightly charred and deliciously tender with a few easy tricks. Delicious on its own, it’s even better with a squeeze of fresh lemon juice and a sprinkle of red pepper flakes and tangy feta cheese. 

roasted broccoli topped with feta cheese and red pepper flakes with 2 lemon wedges on a blue plate in front of bowls of lemon wedges, red pepper flakes and feta cheese.
Photo Credits: Mariam Hamdy

Task of the day: Make roasted broccoli the tastiest, sexiest side dish ever. One that could rival even the sexiest of vegetables! (I’m talking about roast cabbage, of course.) Mission accomplished! It turns out, turning the humble broccoli bunch into a nutritious side dish the whole family will love is not so hard after all. 

This oven roasted broccoli recipe is the secret to the crispiest, most flavorful broccoli with little fuss or time necessary. It takes just about 15 minutes in an extra-hot oven. And, according to the USDA, one bunch of broccoli has about 17 grams of protein, 16 grams of fiber, and is packed with way too many vitamins and minerals to list. 

This roasted broccoli recipe will help you get all that green goodness into your diet without feeling like a chore–particularly with a tasty, creamy sauce like Whipped Toum (4-Ingredient Garlic Sauce) or Tahini Sauce for dipping. 

Table of Contents
  1. Roasted Broccoli Ingredients 
  2. How to Make Roasted Broccoli
  3. How to Roast Frozen Broccoli 
  4. Should I Steam Broccoli Before Roasting It?
  5. How Long to Roast Broccoli 
  6. What to Serve with Roasted Broccoli
  7. You’ll Also Like: Healthy Side Recipes
  8. Roasted Broccoli with Lemon Recipe
ingredients for roasted broccoli with lemon including broccoli, olive oil, kosher salt, red pepper flakes, feta cheese, lemon juice and lemon zest.

Roasted Broccoli Ingredients 

To make crispy roasted broccoli, you really only need to add salt and olive oil. From there, I like to add a few flavor-makers to turn the humble vegetable into an exciting side dish. Here’s what you need:

  • Broccoli: We will use both the florets and the stocks. Be sure to buy whole heads of broccoli with tight, dark green florets and firm stalks. You can substitute with broccolini, but keep a close eye as it tends to roast faster. 
  • Olive oil: A coating of oil imparts a nice taste and is essential in crisping the vegetable. Use a high quality extra virgin variety for the best flavor. Any of our hand-selected Mediterranean olive oils at our shop will work well. 
  • Kosher salt: Enhances the flavor. 
  • Chili pepper: Gives the brocoli some extra oomph. I love the mellow kick of Aleppo pepper, but feel free to substitute with red pepper flakes or ground black pepper if you’d like. If you don’t like spicy, you can leave this off. 
  • Lemon: Lemon juice and zest lightens the broccoli, which is naturally quite rich. The freshness of the juice is lovely, but I wouldn’t substitute with vinegar as it will likely be too overpowering. You can leave off the lemon if you don’t have any on hand. 
  • Feta cheese (optional): Tangy, creamy feta cheese also adds a nice balance to the rich broccoli, but is completely optional. 
Pieces of roasted broccoli on a sheet pan with 2 lemon wedges and a wooden spoon next to a bowl of lemon wedges.

How to Make Roasted Broccoli

The secret for how to roast broccoli is high heat. This gives roasted broccoli the best flavor, with a nice and tender center and deliciously caramelized exterior. Open your windows, turn on your fan, and grab your oven mitts! 

  • Get ready. Preheat your oven to 500°F. Put a sheet tray in your oven to preheat.
  • Prep the broccoli. Working with about 1 ½ pounds of broccoli, trim the very thick bottom part of the stems. Use a peeler or sharp knife to remove the tough outer layer, picking off any leaves as you go. Slice lengthwise into equal size pieces, making a long flat surface with the stem that will brown and crisp up nicely.
  • Season the broccoli. Add the sliced broccoli to a large mixing bowl. Toss with enough oil to coat (about ½ cup) and a good pinch of salt.
  • Add the broccoli to the hot sheet pan. You’ll want to work fast here to keep the heat of the pan–Grab a pair of tongs and set your broccoli next to the oven. Carefully take the sheet pan out of the oven and use the tongs to lay the broccoli in one single layer on the pan with the cut side down (leave any excess oil in the bowl). Return the pan to the heated oven.pieces of uncooked broccoli on a sheet pan.
  • Brown on both sides. Roast for 10 minutes on the cut side until nicely charred. Flip and cook for another 5 minutes or so until charred.Pieces of roasted broccoli on a sheet pan.
  • Dress and serve. Arrange the broccoli on a platter. Sprinkle with more salt and ½ to 1 teaspoon of red pepper flakes or Aleppo pepper. Zest on a lemon, then slice it in half and squeeze on the juice. Finish with a crumbling of feta cheese. Enjoy!
a close up of roasted broccoli topped with feta cheese and red pepper flakes on a blue plate.

How to Roast Frozen Broccoli 

Frozen broccoli is convenient as it is washed, cut and already blanched so it cooks quickly. You can roast frozen broccoli, but keep in mind it will not be as crispy as fresh broccoli. Here’s how: 

  • Get ready. Preheat your oven to 400°F. Toss the frozen broccoli with enough olive oil to coat and season with salt to taste. 
  • Spread the frozen broccoli on a sheet tray. Make sure you space the florets out quite a bit as they will have a lot of ice on the inside. 
  • Roast the frozen broccoli. Roast in your preheated oven until the broccoli is nicely browned and tender, tossing halfway through (about 30 minutes in total). Season with a sprinkle of feta, chili pepper flakes, lemon juice and zest, or as you’d like. 
a close up of a bite of roasted broccoli on wooden serving spoon being lifted from the plate.

Should I Steam Broccoli Before Roasting It?

You do not need to steam broccoli before roasting it. In fact, if you're looking for tender-crisp roasted broccoli with delicious charred bits, you should skip steaming and just go ahead and roast it in a very hot oven. 

If you prefer your roasted broccoli extra soft and tender, you can steam or microwave the broccoli with a little bit of water briefly before roasting. Keep in mind this step is not necessary and your broccoli won’t get as crispy. 

overhead photo of roasted broccoli topped with feta cheese and red pepper flakes with 2 lemon wedges on a blue plate surrounded by of bowls of lemon wedges, red pepper flakes and feta cheese.

How Long to Roast Broccoli 

To make the crispiest roasted broccoli, roast the broccoli for 15 minutes total in a 500°F (260°C) oven. The best way to roast broccoli is quickly and very hot. The high heat concentrates the flavor, crisping the outside and tenderizing the center without turning the broccoli into mush. If you’ve ever been put off by mushy, bland broccoli, it’s likely that it was overcooked. I recommend giving this crispy roasted broccoli recipe a try! 

What to Serve with Roasted Broccoli

I love this roasted broccoli with a dipping sauce on the side. Something creamy and garlicky works especially well, like our tzatziki, tahini, or toum garlic sauce. It's also great with a sprinkle of nutty dukkah

For the main dish, you really can’t go wrong with this versatile roast broccoli recipe. Serve as a healthy side dish to baked chicken, shrimp linguini, fish and more. If you end up with leftovers, throw them in something like olive oil pasta or a big pot of minestrone soup! So many possibilities.

You’ll Also Like: Healthy Side Recipes

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4.85 from 64 votes

Roasted Broccoli with Lemon

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
a close up of roasted broccoli topped with feta cheese and red pepper flakes on a blue plate.
A couple of simple tricks make all the difference in this easy roasted broccoli recipe. Cooked fast and hot, the broccoli gets tender on the inside and super crispy and lightly charred on the outside. A squeeze of fresh lemon and a sprinkle of red pepper flakes and feta cheese bring a delicious Mediterranean-style flavor, but they’re totally optional. Feel free to leave them off for a simple roast broccoli with an irresistibly crispy texture.
Prep – 5 minutes
Cook – 15 minutes
Total – 20 minutes
Cuisine:
Mediterranean
Serves – 4 people
Course:
Appetizer, Side Dish

Ingredients
  

Instructions
 

  • Get ready. Preheat your oven to 500°F. Put a large sheet tray in your oven to preheat.
  • Prep the broccoli. Trim the very thick bottom part of the vegetables’ stems. Use a peeler or sharp knife to remove the tough outer layer, picking off any leaves as you go. Slice lengthwise into equal size pieces, making a long flat surface with the stem that will brown and crisp up nicely.
  • Season the broccoli. Add the sliced broccoli to a large mixing bowl. Toss with enough oil to coat (about ½ cup) and a good pinch of salt.
  • Add the broccoli to the hot sheet pan. You’ll want to work fast here to keep the heat of the pan–Grab a pair of tongs and set your broccoli next to the oven. Carefully take the sheet pan out of the oven and use the tongs to lay the broccoli in one single layer on the pan with the cut side down (leave any excess oil in the bowl). Return the pan to the heated oven.
  • Brown on both sides. Roast for 10 minutes on the cut side until nicely charred. Flip and cook for another 5 minutes or so until charred.
  • Dress and serve. Arrange the broccoli on a platter. Sprinkle with more kosher salt and red pepper flakes or Aleppo pepper. Zest on the lemon, then slice it in half and squeeze on the juice. If you’d like, finish with a crumbling of feta cheese. Enjoy!

Video

Notes

  • To further dress things up, serve with a side of tzatziki sauce, tahini, or toum garlic sauce. It's also great with a sprinkle of nutty dukkah
  • Dry the broccoli very well before roasting. Any water will cause the broccoli to steam, which prevents it from getting crispy. Dry the broccoli well before roasting. 
  • Give the broccoli its space. Use a large enough pan (or two if you need to) so that each piece is in contact with the hot surface, allowing the broccoli ample space to crisp nicely.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 66.4kcalCarbohydrates: 13.9gProtein: 5.1gSaturated Fat: 0.1gSodium: 60.8mgPotassium: 574.8mgFiber: 5.3gVitamin A: 1133.8IUVitamin C: 166mgCalcium: 87mgIron: 1.4mg
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*This post has recently been updated with new information for readers’ benefit.

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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4.85 from 64 votes (37 ratings without comment)

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Comments

  1. Donna La Spina says:

    5 stars
    Wow made this tonight paired your Greek chicken and potatoes!!!! So easy and Wow what flavor - thanks again Suzy!!!

    1. Suzy says:

      What a yummy dinner! Thanks for sharing, Donna!

  2. Milana says:

    5 stars
    Trully amazing ! Thank you for this recepe.

    1. Suzy says:

      So glad you enjoyed it, Milana!

  3. Ruth Wheatley says:

    5 stars
    Love love love it thank you So much

    1. Suzy says:

      Awesome!! 🙂

  4. Liz says:

    We eat a lot of broccoli at our house but this recipe intrigued me so I made it last night. It was outstanding and is our new favorite way to have broccoli!!! Instead of a rimmed baking pan I used a small cast iron skillet which I preheated in a 500 degree oven for a few minutes before placing the broccoli in it flat side down. The Aleppo pepper flakes and Feta are a great combination and along with the lemon, the flavors were really good!

    1. Suzy says:

      So glad you enjoyed it, Liz!

      1. Maysa says:

        5 stars
        We eat broccoli quite often and cook it various ways.While visiting my sister she cooked this broccoli recipe and it blew mind.
        Absolutely delicious and so flavourful!Feta and pepper make it incredible! My sister said she eats this broccoli every few days for the past few months lol
        Thanks for the recipe!!

      2. Suzy says:

        So glad you love it, Maysa!

  5. Julie McMican says:

    5 stars
    I made this the same night that I saw the recipe from her Instagram. Very simple and very delicious. And I didn’t even remember the peppers or the feta. It was excellent with just the lemon and roasted that way.

    1. Suzy says:

      Thank you for sharing, Julie!

  6. Sunena | The Sassy Foodie says:

    5 stars
    Ok so I always roast my broccoli, but I am kicking myself for never trying it with FETA! Thank you for this fabulous idea - it will be on my dinner table very soon!

    1. Suzy says:

      Enjoy 🙂

  7. Gina says:

    5 stars
    Roasting is my favorite way to prepare broccoli but I never thought to pair with feta, thanks for the inspiration!

    1. Suzy says:

      Hope you enjoy it, Gina!

  8. Mahy says:

    5 stars
    The broccoli to fight for! I love how delicious it looks - I won't even need to convince my loved ones to eat it this time 🙂 Yum!

    1. Suzy says:

      Awesome! Thanks, Mahy!

  9. Lisa | Garlic & Zest says:

    5 stars
    This is such a simple recipe, but delivers such great flavor! One of my husband's favorites. We make it every week.

    1. Suzy says:

      Thanks, Lisa!

  10. Mary says:

    5 stars
    This was dead simple and so good! I used Aleppo pepper and loved the combo!

    1. Suzy says:

      So glad you enjoyed it, Mary!

  11. Katie says:

    5 stars
    Looks delicious! Can't wait to try this.

  12. Emese Maczko says:

    5 stars
    What a neat trick to pre-heat the sheet pan before roasting the broccoli. Made all the difference to get it charred but still crispy. Wonderful recipe!

  13. April says:

    5 stars
    This was a HUGE hit in our house - my kids ate all of it before I even got to have a bite myself!! Definitely making this my go to broccoli recipe.

    1. Suzy says:

      That's great to hear! Thanks, April!

  14. Jennifer says:

    5 stars
    Okay, this lemon roasted broccoli is INCREDIBLE. It is so flavorful and easy! We couldn't stop eating it!

    1. Suzy says:

      Yay! Thanks, Jennifer!

  15. Sara Welch says:

    5 stars
    Served this with dinner last night and it didn't disappoint! So easy and flavorful; quite possibly the best way to enjoy broccoli!

    1. Suzy says:

      Thanks, Sara!

  16. Cindy says:

    5 stars
    Absolutely the best way to make broccoli! Thank you for sharing your tips.

    1. Suzy says:

      My pleasure, Cindy! Enjoy!!