Foods I eat

How to make oven roasted broccoli

April 22, 2013

This has become a new favorite at our house and it is soooooo easy!

We eat it as a side for dinner mostly, but we have been known to roast a pan, throw it back in the bowl and eat it as a snack like popcorn!! So good and it can become addicting!! This way of making brocolli has turned known broccoli haters into BROCCOLI LOVERS!! Enjoy and proceed with caution!!!!!

  1. Preheat oven to 400 degrees
  2. wash and cut broccoli (we fill a big bowl!)
  3. Toss is a bowl (a big one) with 4-5 tablespoons of olive oil
  4. Spread out on baking sheet
  5. Top with a bit of Sea Salt (about a teaspoon)
  6. Roast for 20-25 min (shaking pan after about 10 min) or until browned a bit and at desired tenderness
  7. ENJOY!!!! YUMMY!!!!


You can roast almost any veggie like this! We roast peppers, Brussel sprouts, carrots, greenbeans, sweet potatoes, mushrooms, asparagus, And so many more!!!

You can also add in lots of stuff like fresh garlic, lemon, red pepper flakes, hot sauce or various spices your family likes!!

I never thought I would say this but we have a hard time keeping broccoli in our house!!!!


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  • Ronelle Rixmann April 22, 2013 at 10:42 pm

    OH My Gracious, Trying This Tomorrow…I HATE BROCCOLI (Veggies In General) So I Hope This Trick Works For Me! Thanks For Sharing!

  • Tera @ Adventures in Mommy-hood April 23, 2013 at 8:37 am

    We love broccoli, too! And I am amazed that my children actually like roasted brussels sprouts and asparagus, as well. You can do the same thing in a grill basket on the grill–or on skewers (if you’re patient enough to thred them all on there) :)

  • Sharon April 23, 2013 at 9:58 am

    My kids already loved steamed broccoli, but this I think they would go nuts for! Thank you LIsa

  • Jeanine E. Leary April 24, 2013 at 3:43 pm

    Dear Lisa,

    Thank you for the recipe/idea. Always looing for a new/better way to get everyone to eat those veggies!!


  • Matt May 1, 2013 at 10:03 am

    If my mom knew about oven-roasted vegetables, I probably would have eaten a lot more veggies as a kid. I discovered them when browsing Food and Wine magazine and finding this recipe: Now I do this trick with all types of veggies. Brussel sprouts seem to improve the most and parsnips are always awesome. Adding fresh herbs really bumps the dish up to gormet restaurant quality, IMO, but still good with just veggies, olive oil, and salt+pepper.

  • Lindsay May 14, 2013 at 7:28 pm

    I just made this for the third time since you posted this recipe. I love it. In fact, I’m having a hard time saving half of it for my sister. She better hurry and get home or I may lose all willpower!

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