Simple Oven-Roasted Broccoli

by | Jan 16, 2023 | 0 comments

This simple oven-roasted broccoli has three ingredients (aside from broccoli ) and will make your mouth water for more. Pair it with anything! Throw it over pasta. Have it as a side. Toss it cold atop a salad. The versatility is endless! Plus, roasted broccoli (baked broccoli) will keep for a few days in an airtight container in the fridge and can go through another re-roast for extra crispiness.

oven-roasted broccoli
Oven-roasted, delicious broccoli


Have you ever tried oven-roasted broccoli (or any roasted veggie)? If you haven’t, don’t miss out! The flavors are immense, the preparation is simple, and you can have it as a quick side or integrated into many dishes. See my note in the recipe about swapping broccoli for any other veggie – this recipe works with just about any veggie that you want to oven-roast.

Oven-Roasted Broccoli Reel

If you prefer visual learning and have ~1.5 minutes to spare, check out my video below.

The Nutrition

Nutritionally, broccoli is part of the sulfur-rich cruciferous veggie family (think: bok choy, cabbage and brussels sprouts). The sulfur-rich property in broccoli is called, “sulforaphane,” which has been associated with significant health benefits and anticancer activity (1). There are many nutrition benefits, but I want to highlight some major ones below.

In just one cup of cooked broccoli, you can expect to find the following:

  • FIBER: 2.4g, which can help with managing blood glucose (goal for adults: 25-40g per day) (2)
  • VITAMIN A: 1,534 IU, a powerful antioxidant (goal for adults: 2,333 – 3,000 IU per day) (3)
  • VITAMIN C: 33mg, a powerful antioxidant (goal for adults: 75-90mg per day) (4)
  • VITAMIN K: 220 mcg, which helps with bone mineralization and blood clotting (goal for adults: 90-120 mcg per day) (5)
  • FOLIC ACID: 104 mcg, which manufactures DNA (goal for adults: 400 mcg) (6)
oven-roasted broccoli
Marinate with olive oil, sea salt and garlic powder – that’s all you need to do!

Pairing Broccoli with Mains

My recipe uses fresh whole crowns, but you can use frozen broccoli or pre-cut florets, too. My favorite time to make oven-roasted broccoli (aside from anytime because I love it so much) is when I’ve come back from a long day of work, I don’t want to stand in my kitchen making dinner, and I know I have other types of food that can roast in the oven simultaneously with a similar temperature (e.g., my oven-roasted salmon is a great option to pair roasted broccoli with or a roasted chicken and potatoes).

3 Ingredients

Olive oil, garlic powder and sea salt. What I love about making oven-roasted broccoli this way is how easy it is – I am all about “nutritious, delicious and easy.” Let’s not overlook that “easy” part. It’s not that I don’t attempt to get down with more complex recipes from time to time, but as a busy working parent and someone who really loves food, I understand how hard it is to get great tasting options on the table quickly. As such, I prioritize ease when it comes to my recipe development.

Oven-roasted broccoli with minimal ingredients
Just 3 ingredients needed: sea salt, olive oil and garlic powder

You will use as much or as little of these three ingredients as you’d like, but I have found that about 1 tablespoon of olive oil and a 1/2 tablespoon of garlic powder per crown is a great rule of thumb. Add sea salt to taste – taste a floret, and see if you think it is yummy. If not add a bit more of each ingredient until desired consistency and taste.

Don’t overdo the oil otherwise you won’t get the crispiness that makes oven-roasted broccoli so delicious. On the flip-side, you won’t want to underdo the oil in order to avoid dryness.


  • Swap frozen for fresh if in a bind (optional: raise the temperature to 425-450F)
  • Add red pepper flakes for a bit of spice
  • Try grated parmesan and halve the oil
  • Mix and match veggies like broccoli, cauliflower and brussels sprouts
  • Add liquid smoke (about 1-2 tsps per crown or head) for a BBQ flavor without the sugar

Help with Meal Planning

I offer 1:1 individual nutrition counseling for adults and pediatrics. Take advantage of my packages here or by navigating to the BOOK REVV tab (on mobile it’s in the drop down and on desktop it’s the top right orange button).

Can’t wait to help you make nutritious, delicious and easy meals that help you get revved about your health!

Oven-roasted broccoli
Me and broccoli 🙂
oven-roasted broccoli

Oven-roasted Broccoli

This simple oven-roasted broccoli has three ingredients (aside from broccoli) and will make your mouth water for more. Pair it with anything! Throw it over pasta. Have it as a side. Toss it cold atop a salad. The versatility is endless!
Prep Time 5 minutes
Cook Time 24 minutes
Course Side Dish
Cuisine Dinner, Lunch
Servings 8 servings
Calories 98 kcal


  • 1 Sheetpan
  • 1 Sheet of parchment paper
  • 1 Oven


  • 3 whole broccoli crowns, chopped into florets (keep the stalk)
  • 2-3 tbsp olive oil use ~1 tbsp for every crown
  • 1 tbsp garlic powder
  • a few dashes sea salt, to taste


  • Line a sheet pan (cookie sheet) with parchment paper and pre-heat the oven to 415F.
  • Wash and chop the broccoli into even-sized florets. Save the stalk and cut into coins!
  • Onto the sheet-pan, dump the freshly cut broccoli and drizzle olive oil and season with the garlic powder and sea salt.
  • Use your hands to evenly distribute the flavors.
  • Bake for a total of 20-25 min, with an optional toss at minute 12 min.
  • Serve hot as a side, mixed into a dish or cold the next day!


Don’t love broccoli? You can swap broccoli for any other veggie – this recipe works with just about any veggie that you want to oven-roast.
Frozen broccoli works, too! If it isn’t crispy enough, turn up the heat to 425-450F and bake for an extra 5-8 minutes.
NUTRITION INFORMATION: Serving: 1 cup, Calories: 98 kcal, Fat: 8g, Saturated Fat: 1.1g, Cholesterol: 0g, Sodium: 358mg, Carbohydrates: 5.9g, Fiber: 2.4g, Sugar: 1.5g, Added Sugar: 0g, Protein: 2.6g. 
Keyword Baked broccoli, Broccoli, Oven-roasted broccoli, roasted broccoli


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Marissa Beck, MS, RDN, Founder of REVV Health, is an award-winning dietitian and recognized nutrition counselor with over 13 years of experience.

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