The Best Roasted Broccoli Recipe
Roasted broccoli tossed with sliced toasted almonds, red pepper flakes, garlic, lemon juice, and aged pecorino cheese.
You guys. This roasted broccoli recipe. It is absurdly addictive! Quite possibly the best roasted broccoli you’ll ever make. Brace yourselves. I can easily consume a pound or two of broccoli in one sitting when it is prepared this way. Alarming, but true.
You all know how much I love my vegetables. I can’t go without them, but this is quite possibly the most tasty vegetable side dish on this blog.
These charred green beans and these fingerling potatoes come in at a close second. Oh, and these roasted sprouts and squash. Gah, don’t make me choose!
If it helps, Connor is equally as obsessed with this broccoli (it is one of his favorite things that I make) and it has gotten rave reviews from lots of family members and friends.
Roasted Broccoli: Why You’ll Love It
If you’ve never roasted broccoli, you are missing out on the tastiest way to prepare it!
If you’ve hated broccoli up to this point (confession: I never experienced this phase of life), give this recipe and method a try. I have an inkling that you’ll become a broccoli convert quite quickly.
It goes without saying that many vegetables taste better once caramelized and roasted in the oven. This isn’t ground breaking news, but broccoli is one of my all-time favorites.
Even more so than asparagus, carrots, and the other usual favorites. The broccoli florets get crispy and caramelized, and the normally flavorless stalks transform into addictive bites of heaven. I mean, really, you could stop right there.
Once the roasted broccoli is mixed with toasted sliced almonds, lemon juice, garlic, red pepper flakes, and aged pecorino cheese – ugh, so good.
So, here’s the deal. I actually posted a version of this roasted broccoli recipe a long time ago, but I’ve adjusted and improved the recipe and felt it deserved new life!
New and improved recipe, new pictures, all good things. Most often, I like to move forward and share new recipes, but sometimes the old ones need some love and attention, you know?
My new favorite way to prepare this dish is to slice the broccoli into ‘steaks’.
It gives the dish a better presentation, and the flat sides of the broccoli steaks allow the pieces to more evenly caramelize on the sheet pan.
To make things easier, the raw sliced almonds are added to the sheet pan halfway through cooking. This makes things really easy, and eliminates the need to toast them separately in a skillet.
Tips for Making The Best Roasted Broccoli:
If you’re having difficulty slicing the broccoli into ‘steaks’- medium florets will also work.
Just make sure your broccoli pieces are consistent in size (if the pieces vary in size, they will cook unevenly) and they are spread into an even, thin layer.
Ideally when roasting, you want the vegetables not to touch each other on the sheet pan. Crowding will result in uneven cooking, less caramelization, and longer cook times.
Many home ovens have not been calibrated recently and can be off by as much as 50 degrees in temperature! I highly recommend investing in a cheap oven thermometer (affiliate link).
Why is my broccoli roasting too quickly?
If your oven runs hot, I recommend reducing the oven temperature by at least 25 degrees and vice versa. The high roasting temperature, included below, produces extra crispy florets and extra caremelization (aka. flavor!).
It goes without being said that this recipe serves 3 to 4 people (in ‘normal’ world), but don’t be surprised if you find yourself consuming all of it in one sitting! It is that good. Just read the reader reviews below if you don’t believe me!
The Best Roasted Broccoli Recipe
- 1½ lbs broccoli crowns roughly 2 heads
- ¼ cup extra virgin olive oil
- 4 garlic cloves finely grated with a microplane or pressed
- large pinch dried red pepper flakes
- ½ teaspoon Diamond Crystal kosher salt
- 3 tablespoons raw sliced almonds, with or without skin
- 2 teaspoons fresh lemon juice
- 2-3 tablespoons freshly grated aged pecorino cheese
- zest of half a lemon
- Preheat the oven to 475°F (246°C) with a rack in the center postion. Oven Temperature Note: I use a separate oven thermometer to ensure that my oven is calibrated properly. The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, reduce the oven temperature to 425°F-450°F (220°C-232°C) and adjust the cooking time as necessary.
- Line a sheet pan with aluminum foil. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise. Note: If you’re having difficulty slicing the broccoli into ‘steaks’- medium florets will also work, but you will most likely need to reduce the temperature and roasting time to ensure that they do not burn. Try to make your broccoli pieces consistent in size, as this will help them roast evenly.
- In a large bowl, whisk together the olive oil, grated or pressed garlic cloves, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
- Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.
- Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.
Tips for Success:
- If you’re having difficulty slicing the broccoli into ‘steaks’- medium florets will also work, but you may need to reduce the oven temperature and roasting time to ensure that they do not burn. Make sure your broccoli pieces are consistent in size (if the pieces vary in size, they will cook unevenly) and they are spread into an even, thin layer. Ideally when roasting, you want the vegetables notto touch each other on the sheet pan. Crowding will result in uneven cooking, less caramelization, and longer cook times.
- Many home ovens have not been calibrated recently and can be off by as much as 50 degrees in temperature! I highly recommend investing in a cheap oven thermometer. If your oven runs hot, I recommend reducing the oven temperature by at least 25 degrees and vice versa, and watching it carefully. The high roasting temperature, included below, produces extra crispy florets and extra caremelization (aka. flavor!).
Note to Readers: This broccoli recipe was originally published as ‘crack broccoli’ in 2015. It was updated and re-named in 2018. The use of slang was in poor taste and is not a reflection of my values or this site. I sincerely apologize to any readers or visitors that were hurt or offended, and am appreciative of your critical feedback. Thank you for listening!
184 Comments on “The Best Roasted Broccoli Recipe”
Absolutely loved this, char with fresh worked so well together.
Absolutely named this recipe correctly! It is so delicious! Thank you for sharing.
Would love this recipe!
Recipe box is at the bottom of the post and printable! 🙂
Would love to make this recipe but was wondering how would frozen broccoli florets work?
My first time was a hit!! The taste of oven roasted broccoli has always been a favorite of mine, but I generally do it with other vegetables such as Brussels sprouts, onions, and cherry tomatoes. I love this recipe, as it utilizes most of the crown and stock of the broccoli. The toasted almonds and garlic bring out a lot of additional flavor, but the lemon is the real spark here! Nice recipe!! I’m sold!
AMAZING, DINNER PARTY OF 8 COULD NOT GET ENOUGH BEGGED FOR THE RECIPE! I will be making this several times per week. I served this for New Year’s Day Dinner with filet mignon, and stuffed potatoes. Thank you so much!!! Can you please give me and more of your best of the best recipes that is on this scale of deliciousness?
Fantastic recipe! A crowd pleaser and so simple to make!
Love this recipe! I usually find broccoli boring and avoid it but this recipe has changed my mind!
This is so very good. It is my go-to way to make broccoli now. Highly recommend! Like another commenter said- I also ate half of it off the sheet pan while waiting for the rest of dinner to be plated and ready. Yum!
Great recipe really glad I tried it!
Dying to eat this! Outstanding! My family loved this dish! Easy to follow directions and easily obtainable ingredients!Thanks for posting it,
So glad to hear this!
You shouldn’t apologize. Be yourself and if it offends certain people you are better off not having them on your site.
Importance note: with the parm, this is not vegetarian.
You can buy rennet-free parmesan, so it absolutely can be. Vegetarian typically means you eat cheese (and most cheeses do contain rennet, though I know that’s probably a no-no for most people that are more strict). Also, you can make this recipe without cheese!
Vegetarians eat dairy. Vegans do not. The recipe author never claimed that this was a vegan recipe.
I think they’re referring to rennet, but yes, most vegetarians eat dairy. ?
Fantastic recipe! I made it twice in one week. The first time I made it I ate half of the broccoli right off the baking sheet standing up by the stove! So simple and sooooo good! Thank you.
Do you think this would work well in an air fryer as well?
I don’t have an air fryer, so I can’t say – but since an air fryer is basically a small convection oven, you should definitely be able to roast / “air fry” the broccoli in there. Not sure of the time, and then you’d want to toss the other elements in just before serving.
I made this broccoli for my lunch today, and I went absolutely wild for it! It is SO DELISH! I was literally doing a happy dance in my seat. This is a keeper, and I will make this often. Thank you!
Hi Laura, I can’t wait to try this today. 2 questions. are you washing the brocolli and letting it completely dry first? Also I have cauliflower do you have a different recipe to such as this for that veg?
I am going to try it this way too though, think I’ll also slice to make steaks hope they don’t crumble up to much.
Thanks so much for sharing!!
Hi Kim! I always give vegetables a quick rinse for the most part (don’t usually include those steps in recipes). Ideally, you want any vegetable to be as dry as possible before roasting (sautéing, etc.) as any sort of excess moisture will cause it to steam and not gain color as well. If I’m using something like a full head of broccoli, I’ll do this before slicing – unless it really needs a more thorough rinse.
If you’re not comfortable making the steaks, you can cut the broccoli into medium/medium-large florets instead – just be sure to watch the roasting time a bit more carefully throughout, as the size of the florets will determine how quickly they gain color and cook through.
Yes! I strongly recommend this cauliflower recipe – you can serve it without the tahini sauce, but use the same method for roasting – https://www.abeautifulplate.com/roasted-cauliflower-lemon-tahini/ Hope this helps and hope you enjoy the recipe!
OMG! Amazing recipe! It was hands down the best broccoli dish I have ever eaten. Thank you for posting 🙂
I agree with the haters. The word crack is passe. Like when your parents started saying… “NOT!”…
I updated the recipe name in 2018 to remove the word ‘crack’ from the recipe name and description. It was in poor taste – even if that was not my intention – and I sincerely apologize for not understanding or realizing at the time of publication (2015) and hurting or offending people.
It doesn’t reflect my values or this site. Thank you for sharing your thoughts.
So I’m making this now and just failed to see that the lemon juice goes on after the roasting. Heres to hoping I didn’t just screw this up. (I mixed the lemon juice in with the olive oil mixture)
No, that’s fine. Fresh lemon and lime juice doesn’t have that punch when it’s added prior to cooking, so I recommend adding more when it comes out to taste!
Sounds incredible! Can you make it a day ahead to get the preparation out of the way?
You could definitely prep and cut the broccoli ahead of time (if needed) if that would help reduce the time. The broccoli tastes fantastic as leftovers too and you could even reheat it briefly too, but it will be most crisp and at its best when it just comes out of the oven. It really just depends on your preference! Thanks for the great question Lissa.
Hi Laura, SO in love with this flavor combination, looks like a great weekday dinner!
This is so good! Definitely have to adjust time based on size of florets. Great, basic recipe (delicious as is) and the variations are endless. Also very good with different kinds of vegetables.
So happy to hear that! Thank you for taking the time to leave your review!
I roasted two heads of broccoli using this method and it came out delicious! Thanks for the simple yet yummy recipe!
Yay! So happy to hear that!! Thanks for the feedback and for taking the time to leave a review.
Best. Broccoli. Ever. I honestly gave this recipe a side-eye while thinking “I bet this is just going to taste like all of the other broccoli recipes.” *yawn*. I had this same attitude up until the moment I popped one of the finished small florets into my mouth. I literally whispered “Uh oh” because I knew I was going to eat way too much of the broccoli while the rest of the dinner finished. So good. I may not make broccoli any other way ever again, but I will definitely be making this again because the little one and I ate all of the broccoli and hubby needs to experience crack broccoli. Thanks for the recipe. Name well-deserved!
Haha! I LOVE this – so glad you enjoyed it and thank you so much for taking the time to leave your thoughts/review! 🙂
Quick question: I’ve cut the broccoli into steaks. You said to “reserve any small or medium florets that fall off for roasting”. Do they get put. on the pan with the Broccoli steaks or roasted at another time? Thanks in advance!
Yes! They get thrown on the same pan. If they’re incredibly small or you’re concerned they might cook too quickly compared to the ‘steaks’, you can add them partway or put them on another small roasting pan (and remove earlier). Hope this helps!
I love this recipe. Not only is it quick and easy, the combination of the pecorino cheese and lemon juice really enhance the rich flavor of the roasted broccoli.
This was very easy and delicious. I followed the recipe and it turned out great!
So happy to hear that! Thank you for taking the time to leave your feedback!
Tried this recipe and I must say it is one of the best recipes I have stumbled upon.. I am not a broccoli fan at all but as you mentioned in the blog post that non-broccoli lovers will also love it, that’s bang on.. I simply freaked out on the flavors. Have already made this twice but couldn’t take proper pics. Could take only a few pics..
Brocolli, never really liked eating it. But now that I’m working on my weight, green is the way to go. Will get some today and I bet it will be the best I’ve tasted so far. The recipe is awesome. Thank you for this.
I have had this pinned for quite some time and finally decided to make it. And OH MY GOODNESS!!! This was utterly incredible. I’ve never been so happy to eat broccoli, which I already love.
Thank you for this wonderful recipe, I will be making it each week of my life until I die.
I served this for dinner last night with chicken Lombardi and had people fighting for more of the broccoli!! Next time I’m going to use both broccoli and cauliflower cause I think it will be equally delicious!!
This roasted broccoli is the food of champions! Dying to eat this! Thanks for posting it, Laura!
So good! Truly the best way I’ve had broccoli.
By far, the BEST broccoli recipe I have tasted! My new go to when I buy lots of broccoli and want to make it tasty. It has been my main dish even sometimes… 🙂 thank you so much for this recipe!
I got this recipe from a friend a couple of months ago and we have made it 4 times since then! It is absolutely delicious! We have only used shredded Parmesan as the cheese and it’s wonderful. It’s one of our healthy Superbowl Sunday snacks for tonight!!
May I ask: why use the aluminium foil? Can’t we bake directly in the pan?
You could definitely bake in the pan! I’ve found that since the garlic is crushed, it can stick a bit more without foil – but I do need to test it again to be sure.
Outstanding! My family loved this dish! Easy to follow directions and easily obtainable ingriedients!
Thanks so much Lucy!
Loved it. Making it again.
This looks AMAZING! I’d love to serve it to a large crowd, but I need to prepare in advance and probably triple the recipe. What would be the best way to reheat this in a large casserole dish?
Hi Karen! Sorry for only just getting back to you. Honestly this dish tastes great at room temperature as well. But the best way would be to toast almonds separately (to add later just before serving) and leave off the lemon juice, pecorino, etc. and just reheat the already roasted broccoli for another 5-10 minutes in a 375 degree oven! Then toss all the components together. Hope this helps!
Thank you Laura! I did as you suggested and it was PERFECT!! A big hit!! Thank you sooo much!
Can I use frozen broccoli?
No, unfortunately frozen broccoli has a lot of water content, so it just won’t crisp up properly in the oven – I would only recommend roasting fresh vegetables. Hope this helps!
I tried this recipe tonight. Added a teaspoon of dry ranch dressing mix and the lemon juice and zest to the oil before tossing it. My youngest (adult) daughter who does not like or eat broccoli tried it for me. She has a habit of saving the “perfect bite” of her favorite part of a meal for last. The brocolli was her perfect bite! This recipe has converted her. Yummy!
So I have an autistic grandson who rarely gets involved in ANYTHING but recently when the family was working on naming a new baby in the family Grandson, who is quite bright mind you got very involved. We call his, the new baby’sdad C.J. so we thought names with those initials would be great. Tell me why my grandson thought “Crack James” would be an appropriate selection?
My daughter made this dish for us and I’m not a big broccoli fan but this recipe was so delicious everyone enjoyed it and I think I ate most of it!! I surely will be making this for my dinner guests! Thank you so much for sharing Laura!!
Yay! That makes me so happy. So glad to hear you enjoyed it! Thank you Joanette!
Wow! What a fabulous way to jazz up broccoli! Thanks much for sharing this. I probably wouldn’t have opened the recipe had it not been for the name. Broccoli recipes are a dime a dozen online, and this is the best one I have come across! It wasn’t planned, but this indeed became our entree. Thanks very much for sharing it, Laura. This will become a welcome regular at our table.
Thank you. That means a lot!
My husband is allergic to almonds, what could I sub them for? Thanks for sharing.
You can definitely leave out the almonds, but if you’re looking for an alternative, pine nuts or walnuts could be amazing as well! Just be careful with the roasting time, you’ll need to adjust the recipe instructions for both options, as different nuts will brown at various speeds.
This was the first time I roasted broccoli. It was delicious. I’m going to be roasting alot more vegtables now. Can’t wait to get to the store.
So happy to hear that!
This is amazing- I can eat the whole thing! Broccoli never tasted so good!!
First of all, I love that you still answer posts 4 years later. Great follow through, thank you. I noticed you’re using EVOO which has a smoke point of around 350 and isn’t recommended for high temp roasting. What do you think of using avocado oil which is super healthy and has a smoke point over 500? Is there any downside to making that change? Thanks again for this recipe, trying to encourage friends to eat keto for their health and yummy recipes like this are a huge help!!
Thanks for the kind words Natalie! I do use extra virgin olive oil a lot for roasting. It is a personal choice, but you can absolutely use avocado oil if you prefer. I understand all of the arguments for it and it won’t change that dish that much (I simply prefer the flavor of olive oil).
Yes – extra virgin olive oil has a lower smoke point, but it’s important not to confuse oven temperature with the temperature that the food will reach when you’re cooking at said temperature. Ex: We roast turkeys/chickens are 375-425 degrees, but the actual bird doesn’t reach those temperatures (thank goodness!). The broccoli is most certainly not reaching 450 degrees (very unlikely that it reaches 380 degrees either, which is the smoke point) otherwise it would be burnt, literally producing smoke, and completely inedible by the time it was done roasting. Hope this helps!
This was so good! I also made this with brussel sprouts in this same fashion and it was the bomb diggity. I cut the brussel sprouts into halves, roasted them for ten minutes, flipped them, roasted them for another ten minutes.
Yay! Love the idea of preparing Brussels sprouts this way too. Thanks for sharing Alyson!
Made this for the family tonight and the only problem was that I didn’t double the recipe for just the 3 of us! It was everything everyone who loved it said it would be and more.
My son took 1 bite and said “This stuff is next level good!”
Thanks so much for a delicious treat.
I have sent the link to a couple of others, it is too good not to share.
That is a great recipe, girl!!! I have been meaning to roast broccoli, it tastes great, it has a great name, my kind of flavours – ones you can really taste! I subbed crushed almonds not bad but wouldn’t recommend cuz some were burnt; I subbed parmesan reggiano(great). Next time I’ll try to have sliced almonds and Peccorino cheese : )
Hi would this be ok with no cheese or would that totally take the good out of it? Looking for a different veggie dish for dinner but we have to go dairy free. TIA
It’s delicious without the cheese too! The cheese does add a nice saltiness, but I love it without too. Hope you try it and like it!
Nutritional yeast might make a good dairy-free/vegan sub to keep that saltiness and umami-ness. It also has a distinctly “cheesy” flavor.
I made this last night for a dinner party; 6 adults and 4 kids. The adults all loved it, the kids not so much. I was hoping the kids would eat it-but you know kids and veggies. I will definitely make it again and i can’t wait to eat the leftovers today!
Sorry the kiddos didn’t like it! But so glad to hear the adults did! Thanks for coming back to leave feedback. 🙂
Oh my gosh…. I seriously cannot day enough about this recipe other than I’m afraid I’m eating TOO MUCH of it on my Keto diet and not enough protein!! I literally eat at least 1-2 bags (frozen) or fresh pkgs of broccoli a day because this stuff is so addicting!! I use frozen when short on time -not as crispy but still very good!! Because my oven has a mind of its own, I have found 425 degrees works better for me. I also had to sub walnuts for almonds because I didn’t have any on hand and haven’t gone back! I’ve eaten it as a small lunch or midday snack!! ANYTIME is crack broccoli time!!! Thank you sooooo much for posting this recipe. LOVE IT..LOVE IT..LOVE IT!!!
OMG this was INCREDIBLE!!! I absolutely LOVED it
So thrilled to hear that! Thank you Christen!
Thank you for such a lovely post and a yummy recipe. I have re-posted it on my website so that I can keep it handy, but I did make sure to give you credit and link back to your site. Thanks again!
1/4 cup olive oil doesn’t do it.
Sorry, I don’t! You could try an online nutrition calculator, but I’ve heard that they can be wildly inaccurate (which is why I don’t provided nutritional information on my recipes).
An aged parmesan would also work really well! I like the funkiness of pecorino personally, but both would be equally good in different ways.
This is DELICIOUS! ***** (5 Stars) I made this for dinner tonight and cannot wait to make it again! Thank you for sharing this recipe!
I’m so happy to hear that! Thank you for taking the time to come back and leave a recipe review, I know others really appreciate it (and I LOVE it too!).
Oh my….. this broccoli is SOOOO good. I could make a meal of just this broccoli! Thanks!
Yay! So happy to hear that.
If allergic to almond, what would you substitute? Or would you just omit?
I might just omit, but you could substitute the almonds with toasted pine nuts (adjust the time accordingly) or some toasted crunchy breadcrumbs for texture! Hope you like the recipe!
This looks so scrumptious, I almost want to get out of bed (it’s late) and make it right now! We have food allergies in the family. What could you substitute for the almonds to still give it texture and flavor? We can’t do peanuts, tree nuts or sesame seeds.
I was thinking about this yesterday! Great question. I think you can totally leave out the almonds (it’s still great without it), but some toasted breadcrumbs would be great for crunch on top! Or you could even do pumpkin seeds? I wouldn’t necessarily add them to the sheet pan in the timing that the recipe suggest – I would toast them separately in a skillet on the stove. Hope this helps! Let me know if you try the recipe.
I don’t have a garlic press, as I gave mine away because hate cleaning the darn things. So I grated mine. It worked well. I didn’t measure anything I put in, but it turned out amazing!!!
I bought bagged broccoli because I’m a busy working mom and don’t always have time to prep veg on the weekends. I cut the larger pieces up, so they were about the same size as the smaller ones. I ended up having to cut the cooking time down to 6-7 minutes for each section of the cooking. It turned out great, though.
Oh, and I had to sub walnuts because I was out of almonds. It worked great!
So thrilled to hear that, and thank you for the feedback and for your loving recipe substitution/ideas! I love when people make a recipe their own.
This looks yummy and I will make it tonight! I’m a little hesitant about adding the sliced almonds halfway through…it seems that the slivers may burn at 475 for 8-10 minutes (or that I’d be forced to take the dish out before the broccoli gets properly caramelized.
If you’re nervous, you can certainly wait a few more minutes to add them, however I don’t seem to have any issue with burning despite the high temperature. If you prefer, you can also toast them in a separate skillet on the stove and just toss the broccoli with them before serving! Hope this helps. Would love your feedback on the recipe after you make it 🙂
Love this stuff! It has been WAYYYYY too long since we’ve had it 🙁
Maybe for your birthday?
I have had this pinned and finally made it tonight. This is simple and delicious. It’s amazing how such simple ingredients create perfection! Can’t wait to eat the leftovers.
Is it possible to use frozen broccoli in this recipe if it’s thawed and well drained? This looks delicious but I only have frozen on hand…I apologize if you have already answered this. I did read most of the comments before asking ?
Hi Nadia! You’re not the first person to ask me this. I have heard of some people having OK results, but I never really recommend roasting frozen vegetables because they have such higher water content and frozen broccoli brands differ SO dramatically (some are tiny and all stem, some are good large even florets, etc.). You can certainly try but I can’t really guarantee the exact same results unfortunately!
Does the garlic get bitter when baked that long? Have you ever used garlic powder in its place?
I personally haven’t, because I prefer the flavor of fresh garlic! It would work fine though, if you want to substitute it.
The garlic definitely caramelizes, but shouldn’t burn if you follow the rest of the recipe properly. If your oven runs out (I use a separate oven thermometer to monitor my temperature and adjust if necessary for recipe developing), you might want to reduce the temp by 10 to 15 degrees just to be sure. I hope you like it!
I made this tonight and omg.
I substituted manchego for the pecorino because I am not a big fan of pecorino and I skipped the lemon by accident and all I can say is wow.
I love this so much! Thank you for putting a smile on my face – and for the feedback Barb!
I always look at the Reviews/Comments of a recipe before I decide whether or not to give it a Whirl-I’m going “balls out” with this one as there’s more comments on WF’s (I’m not advertising for them) then on the “actual Roasted Broccoli” recipe. Making it tonight, I’ll let all you FOODIES know if it is YUMM-O or YUMM-o worthy! Thanks, LAURA ?
It was amazing! Excellent reviews from 5 dinner guests! And yes, this will be addictive! Thanks!
So, I’m sure this is a stupid question, but do you use raw broccoli or steamed it before? I’ve roasted it before but the little florets “burned”. I so want to try this recipe!!!
Not sure how I didn’t see this comment until now, BUT you are using raw broccoli!!! I do enjoy slightly charred broccoli, but if it burns, its mostly likely because your floret pieces might have been too small? I would try this recipe and see if you like it!
So I just made this and almost ate half the batch. IT WAS SO DAMN DELICIOUS! Thank you for the great recipe 🙂
I have been following just about every recipe on this site, and made the ones that attracted my taste buds. I can’t wait to make this one!
This makes me so happy! Thank you!
I made this and LOVED it. Made it again, but with Pinenuta. Excellent.
Hail from Cambridgeshire in the UK 🙂
I just wanted to write to say I tried this broccoli dish for lunch today and oh boy, it was more delicious than we ever could have imagined. Fantastic! Perfect ingredients and beautifully tasty. Thank you for this excellent recipe!
So thrilled to hear that!
Wow I think you may be a little over sensitive. I am sure she meant nothing offensive by the use of the word “crack” and I am sure we all are aware that crack is not good for you. On the lighter side this recipe is like my crack! Have a blessed day! This is also coming from someone who has buried a loved one from an overdose.
Someone needs to lighten up!
I have to agree with Carrie and came here to say the same thing. The broccoli looks absolutely wonderful but it’s really a huge turnoff to see anything that’s supposed to be good or delicious described as crack. It’s not cute, and it’s not clever. It’s a trend that needs to die quickly, the same way crack has killed some of the vibrant neighborhoods in my home cities of New Orleans and NYC. I’d love to follow this blog and see more recipes like this but “crack” anything is going to discourage followers. Please reconsider this offensive term as a descriptor. Many thanks for your consideration.
I agree with the immature “Crack” reference. It’s extremely childish and dumbs down any recipe that uses that term. ?
I have addressed the old recipe title in the recipe post above. The post was updated years ago, and it no longer contains any of this language. I apologize for this and am sorry if you were offended or hurt, and if you came over from Pinterest (I don’t have the ability to update or edit old re-pin images which is why you might have seen the original name elsewhere).
This recipe looks delicious and I can’t wait to try it. When I was clicking on the Pinterest post, my eye caught a cilantro green bean something, ooh I’m going to try that one too. Can’t wait! Keep the excellent recipes coming.
p.s. the name didn’t bother me either. I knew what you were going for. Makes total sense, especially some people’s aversion to this green vege 🙂
I’d love to cut back on the oil on this one – right up my alley but I’m trying to lose weight and lighten up my family’s diet. Any suggestions on how much I could reduce the oil by without killing the recipe?
I tried your pototoe recipe, I was unable to find the potatoes that you ysed, so I imperviced by using sweet potatoes, absolutely fantastic, I alao tried your roasted broccoli, loved the taste, found that roasted dried the b tops out a bit, any tips, over all I love your creations, keep the recipes coming ?Joni
So thrilled to hear that! Thanks for the great feedback and taking the time to leave your thoughts!!! Have a great weekend.
is there any other cheese to substitute? cant get that kind where i live
I would recommend an aged good quality parmesan cheese – if you can’t find aged pecorino! Hope that helps! 🙂
Delish! I have been missing out by not roasting my broccoli! Time to put my steamer away! Thank you for the recipe!
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Broccoli are so good! tasty and healthy :)) Great recipe, thank you!
Oh my goodness. Looks amazing! This might even appeal to people who have the gene that makes broccoli taste ultra-bitter.
love this recipe!
I love broccoli but till now I just cooked them by boiling or steaming. Definitely I´ll try this. Thanks!
Okay, I definitely need to try this recipe! I’m not a huge broccoli person but I think this definitely will convert me, it sounds amazing! Cheese + nuts on vegetables always makes things better 🙂
LOVE this recipe! But $10 broccoli ain’t no thang. You guys are lucky you live in the US where food is (on the whole) comparatively cheap!!! (So quit yo’ bitchin’! Ha!) I’m an expat living in Dubai where all the produce is imported & super pricey & not nearly as good quality as y’all get in America…
So how much is your produce there?
Hi Ilga! What exactly do you mean? How much did it cost or the weight?
Looks fabulous- you mention garlic and almonds in the ingredients, but don’t mention what to do with them- or where to add or use them in the dish…???
Yikes!! Sorry for the error–I just went and fixed it. You should toss the broccoli with the garlic before you roast it. Once the broccoli is roasted, simply top with the toasted almonds (or toss, your choice) and pecorino cheese. Hope this helps! I appreciate the feedback!
My family loves broccoli and I’m always looking for a new recipe to try. I’m definitely going to try this.
Whenever I go to Whole Foods I am drawn in by the chic urban vibe, but then I go into sticker shock over the prices! This broccoli recipe is wonderful!
Laughing about Whole Foods! The closest store is 25 miles from where I live, so when I visit I am tempted by just about everything! I am also tempted by this flavorful Roasted Broccoli recipe! I usually just roast the broccoli with olive oil, salt and pepper. Definitely will try your recipe soon!
Simple sides are the best. I love roasted veggies tossed with olive oil and lemon and this takes it a step further!
This is the ONLY way to eat broccoli! Looks soo good!
Yes! Totally agree with you!
The really sad thing is that Whole Foods is the CHEAP OPTION in NYC. Not even an exaggeration.
I could probably eat this whole recipe in one sitting. And be so so so happy.
Yeah, I feel you. My older sister lives in NYC, so I shouldn’t complain. BUT you can’t beat the selection in NYC! It’s the best.
I love broccoli and this recipe looks great. I actually have some in the fridge I need to use before it goes bad… Looks like I will be making this tonight!
Oh yay! Please be sure to report back if you do. Thanks so much for visiting (and commenting) Kristan! Your blog is beautiful.
This looks fantastic! I want broccoli now. I will try this.
So glad to hear that Norma!
This will make you feel better about your $10 broccoli….last month my boyfriend and I went to the “fancy” local market to pick up a few things, including a quart of fresh squeezed oj. When we checked out the total for everything seemed bonkers, but we went with it. Upon close inspection of the receipt, that quart of oj cost $13! At least it was really delicious 🙂
I am obsessed with broccoli! Obsessed! This recipe is totally my jam!
Holy crap! 13 dollars?!! Granted, it’s NYC, so maybe I’m not all that surprised when I think about it. I hope it was the best orange juice you’ve ever had in your entire life! 🙂 Thanks Kelli!
fresh veggies (esp organic ones!) get sooo expensive, so I don’t blame you for the double take! this recipe looks divine – a nice break from all the roasted brussels I am seeing everywhere 🙂
YES! At least this broccoli was organic, so that justified it (to a very minor extent). Thanks so much Christine!
Eating roasted broccoli is like eating peanuts – you just can’t stop. I feel the same way about brussels sprouts. Whole Foods is so expensive but beautiful at the same time 🙂 An I only do one market per trip too:)
Yes! So addictive! I try to do only one market–but unfortunately, it doesn’t seem to happen all that often.
Yum! I love roasted broccoli with lemon, garlic and pecorino cheese. Never tried it with almonds though. I also love roasted broccoli with soy sauce, sesame oil, ginger, garlic and sesame seeds. And Jim Gaffigin is the best! Haven’t seen his cake bit, but I love “Hot Pockets”!
I loved the almonds–it gave the best texture. Great idea! I’m going try your soy version next. Isn’t Hot Pockets the best?!
mmm, one of my favorite vegetables!
What a great side dish. Can’t wait to try this out…. maybe tonight!
Let me know if you do! 🙂
As someone who just spent $9 on raspberries and blueberries last night (yeesh), I definitely feel you! And this broccoli looks fantastic. I’m all about the leafy greens these days, and this is not a way I’d have thought to prepare it! Have a sense it’ll be coming to a dinner table near me in the near future . . . 🙂
Yeah, berries will definitely do that to your wallet. I wasn’t quite as prepared with broccoli, but I have to say, the end result was worth it! Thanks so much Meg! Let me know if you try it.
$10 on broccoli, are you insane? Haha! No, but really that us a lot and one of the good reasons that there is no whole foods up here. If there was I would be broke, but at least my broccoli would be gorgeous! Seriously, I have never seen such good looking broccoli and yes, roasting is so the way to go! Oh and the cheese is obviously a great addition!
YES, clearly. Haha! You are actually incredibly lucky not to have Whole Foods (although, it does have a pretty good selection)–it is bad for the wallet 😉
Thanks so much Tieghan!
As an italian girl, you can sprinkle pecorino on anything and I’ll love it! This looks delicious and it’s one of my favorite side dishes!
As a fellow Italian, I 100% agree with that statement. Thanks Ali! 🙂
Would it make a big difference to use parmesan instead of pecorino?
Not at all – I like the slightly saltier Pecorino with this particular dish, but parmesan would be another great alternative that would go equally as well! A lot of people have subbed that before.
I typically steam broccoli, but this looks totally incredible. Veggies in the winter are always a little sad, but this is a great way to liven them up!
And… you can’t have cake for breakfast. but you can have fried cake with butter and syrup. (have you seen the Jim Gaffigan cake bit?)
Aghhhh, that’s one of my favorites! That and the part about cinnabons 🙂
Haha! My fiancé and I love Jim Gaffigan as well and we saw him live a few months ago. We love to quote the bacon one. MORE BACON!!! But this broccoli sounds pretty good too, even though Jim Gaffigan probably wouldn’t eat it … haha
Jim totally wouldn’t eat this. I think I’d have to add more cheese…a LOT more cheese 😉 Thanks Sara!