This roasted broccoli requires just THREE ingredients (not counting salt and pepper) and I can pretty much guarantee will be your new favorite way to eat broccoli! Say goodbye to bland, boiled, mushy broccoli…roasted broccoli is 100% different and more delicious!

I feel like this is hardly a recipe…but sometimes I’m surprised at how often I come across someone who has never tried roasting vegetables!! I often tell people that my husband said he never realized vegetables could taste so good until we got married and he tried roasted vegetables! He definitely grew up eating a lot of canned and fresh vegetables from their garden, but didn’t regularly grow up eating roasted veggies. To be honest, now that I think about it, growing up I definitely don’t think I ate a lot of roasted veggies either!

The beautiful thing about this recipe is that you can use is as a template to roast almost any kind of vegetable you can think of! I make roasted veggies often, and have tried: broccoli, Brussels sprouts (have you tried these yet?!), carrots, cauliflower, peppers and onions, potatoes, sweet potatoes, asparagus, green beans, tomatoes, butternut squash, spaghetti squash, parsnips, beets…and probably more that I’m not thinking of!!

Here’s what you’ll need to make roasted broccoli:

Ingredients and Substitution Ideas

Broccoli

As I mentioned above, feel free to sub any veggie in place of the broccoli! If you use a starchier veggie like potatoes, note the roasting/baking time will increase. I personally like my roasted veggies very crisped/brown, but you can roast the veggies for less time based on your preferences!

Olive oil

Olive oil is definitely my go-to choice for roasting veggies, but you can sub any other oil in it’s place. I just love both the taste and health-benefits of olive oil!

Garlic

Honestly, as common and simple as it is, garlic is probably my all-time favorite seasoning for roasting veggies. I typically use fresh garlic (lately I’ve been buying minced garlic in a jar or fresh garlic paste), but you can also substitute garlic powder or omit the garlic powder completely!

How to Roast Vegetables

The first step in roasting vegetables is to wash your produce. Then chop into the size you want, place on a baking sheet, and drizzle with the olive oil and seasonings! When roasting vegetables, you will want to use high heat! I typically bake them at 400 degrees, and I also flip the pan and stir the vegetables halfway through to ensure even baking and browning. I’m always amazed at how the cookies vegetables (such as broccoli) often decrease in size after roasting (similar to sautéing spinach!).

Serving Suggestions for Roasted Vegetables

While this roasted broccoli makes a delicious side dish with dinner, I love using any leftovers for breakfast or lunch the next day! I’ve used leftover roasted broccoli in an omelet with cheddar cheese for breakfast. I’ve also used cold leftover roasted broccoli on top of a salad for lunch! I love a variety of textures in salads, and while raw veggies are always a good option, I love adding some roasted veggies along with the raw veggies and protein. You could always use leftover roasted broccoli in this salad!