Broccoli is one of my favorite vegetables to roast. So much more flavor is brought out when it is cooked in the oven this way! When you add a light sprinkle of fresh grated cheese on top? Heaven.
Oven Roasted Broccoli
A few years ago, a friend brought us a meal and she included a whole tray of roasted broccoli on the side. Wow. We had no idea that broccoli could really taste this delicious! We ate that whole tray in one sitting and I immediately made a note to start making roasted broccoli more often.
When you roast broccoli, it develops a perfect slight crispness around the edges that yields to tender flavorful veggie goodness when you take a bite. If you already love the taste of broccoli, you’re going to be absolutely delighted by this method of how to roast broccoli.
If you’re not yet won over by broccoli, can I recommend trying it this way before you write it off completely? Along with this method, I also recommend this Oven Roasted Broccoli made with honey and Sriracha! My kids aren’t big broccoli lovers but that’s fine by me. It means there’s even more roasted broccoli with those crisped brown edges left for me.
Even though broccoli isn’t their favorite, this oven roasted broccoli recipe one of the few broccoli recipes they’ll actually eat. Maybe it’s all that nutty pecorino flavor? Whatever it is, I’m not complaining. I make my kids their favorite foods all the time so the least they can do is learn to like some of MY favorites, too! When mom is happy at dinnertime, everyone’s happier too–am I right?
Topped with just a bit of freshly grated cheese, this is one of our favorite year round side dishes. I know you’re going to love it too!
How to Roast Broccoli
New to roasting broccoli? You’re going to love how easy and hands off it is to make. After cutting off the stems, just toss with olive oil and seasoning, pop in the oven and wait for the tips to get a little bit brown.
And if you don’t mind stems (like me), you can even leave them pretty long here and save yourself a little chopping. Another way to save time: use pre-washed and chopped broccoli florets from the grocery store.
If you typically steam or stir-fry your broccoli, I think you’re going to be so impressed by how wonderful it is baked in the oven. The olive oil seeps in between the tips of every floret creating a remarkably satisfying taste. I love broccoli every which way, but I can’t recommend roasting enough.
Serve this dish right away and enjoy! Leftovers keep well covered tightly in the fridge for a couple of days. Reheating the broccoli will result in some of the crispness being lost, but it’s still delicious! I actually also like the leftovers cold tossed on salads, especially pasta salad.
Roasted Broccoli with Pecorino Romano
While I originally used Pecorino as the cheese of choice here, I’ve also made it many times with freshly grated Parmesan cheese instead. Both ways are phenomenal so you really can’t go wrong! It’s not overwhelmingly cheesy and the light seasoning brings out the natural good taste of the broccoli.
I like adding a little garlic powder to my broccoli before roasting, but it’s completely optional. A little salt, a little black pepper and you’re in business! If you want some heat, crushed red pepper flakes could be a good addition to this roasted broccoli recipe, too.
I make this as a side dish for just about any main dish, from Crispy Oven Baked Chicken to Ham Balls. It’s also delicious served over pasta! But to be frank, I’ve eaten a giant bowl of Roasted Broccoli with Pecorino for lunch all on its own. It’s that good.
I buy broccoli just about every time I go grocery shopping. It’s my go-to vegetable when I’m not sure what kind of side dish to serve! Along with this roasted broccoli with cheese, you need to try this Irresistible Mandarin Roasted Broccoli too.
But there’s no reason the green superstar of the veggie world needs to stay on the sidelines! It’s a vital part of some of my favorite entrees. This Chinese Beef and Broccoli is even better than take out and super easy to make. As far as casseroles go it can hardly get any better than Baked Potato Chicken and Broccoli Casserole.
Love cheese and broccoli together? Then you also need my Cheesy Broccoli Bacon Scramble in your life!
Roasted Broccoli with Pecorino Romano
With just a few simple fresh ingredients, this Oven Roasted Broccoli is bound to become your new favorite side dish!
- 2 lbs of fresh broccoli washed and cut into pieces
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt adjust to taste
- 1/2 teaspoon freshly cracked black pepper adjust to taste
- Optional: 1/2 teaspoon garlic powder sometimes I add it and sometimes I don't
- Pecorino Romano or Parmesan Cheese I've used both
- Preheat the oven to 425 degrees. Wash the broccoli, shake it well or even dry with a towel. You want to remove as much water as possible from the broccoli. Cut it into pieces. I like to leave a portion of the stem attached, because I like it that way. If you do not, simply cut the broccoli into florets.
- Place the broccoli into a large mixing bowl and drizzle with oil. Toss with your hands to coat thoroughly. Sprinkle the coasted broccoli generously with the spices. Toss again. Spread the broccoli across a large greased baking sheet or a sheet lined with a silpat mat.
- Roast in the oven for about 20-25 minutes, or just until the broccoli turns bright green with some slightly browned tips. It should be crisp tender and not at all soggy. Remove from the oven and grate the cheese over the warm broccoli. Enjoy!