This roasted broccoli with homemade vinaigrette is a game-changer. The broccoli gets crispy and golden in the oven, while the easy-to-make vinaigrette adds a zingy kick. Top it off with some optional grated parmesan cheese, and you’ve got a veggie side dish that’s hard to resist.
This roasted broccoli fits in perfectly with any meal. Adding a side dish to your main course can really make the meal special. Whether you’re serving a pan-seared steak or roast chicken, a nice side dish rounds out the meal perfectly.
If you’re looking for other simple and tasty sides, you can also try roasting broccolini or making a classic broccoli salad. For potato lovers, roasted fingerling potatoes and baked potato wedges are solid choices. If you’re in the mood for something a bit different but still easy, check out these cauliflower steaks. All these sides are easy to make and pair well with just about anything.
Here’s what you need to make this easy roasted broccoli side dish:
- Fresh Broccoli: Make sure to wash it well and cut it into small, bite-sized pieces. This makes it easier to eat and ensures it cooks evenly. For extra crispy broccoli, make sure the florets are dry before you roast them!
- Olive Oil for Roasting: Don’t use extra virgin olive oil for roasting; you’ll need an olive oil with a high smoke point to handle the oven’s heat. You can also use avocado or vegetable oil if you prefer.
- Vinaigrette: Fresh lemon juice gives the dressing its bright flavor, while extra virgin olive oil adds smoothness. A small, finely diced shallot adds a subtle hint of sharpness and the best texture.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Roasted Broccoli with a Vinaigrette
- Preheat the Oven: Turn your oven on to 400°F (200°C), or 180°C if you have a fan oven. Line a rimmed half-size sheet pan with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the Broccoli: Wash and cut the broccoli into uniform, small, bite-sized florets.
- Season and Roast: Place the broccoli on a sheet pan. Drizzle 2 tablespoons of olive oil and sprinkle kosher salt over it. Mix it all together and spread it out evenly. Put the pan in the oven for 15 minutes.
- Flip the Florets: After 15 minutes, take the pan out and flip the broccoli pieces. Put it back in the oven for another 7 minutes or until the edges are lightly brown. Keep an eye on the broccoli as it’s being roasted make sure it doesn’t get burnt (if your oven is really hot).
- Make the Vinaigrette: While the broccoli is roasting, in a mason jar combine extra virgin olive oil, fresh lemon juice, a finely diced small shallot, ground black pepper, and kosher salt. Shake until the sauce is emulsified and creamy.
- Dress and Toss: Once the broccoli is done, take it out of the oven and pour the vinaigrette over it. Toss to mix.
- Optional Cheese: If you like, sprinkle grated parmesan cheese on top right before serving.
Don’t throw away the broccoli stem! Just peel off the hard outer layer with a veggie peeler, chop it into small pieces, and roast it along with the florets. This way, you get to use the whole veggie and it’s easier to eat.
- Store any leftover broccoli in an airtight container in the fridge for up to 3 days.
- The vinaigrette can be stored separately in a jar in the fridge for up to a week. Shake well before using it again.
- To freeze the cooked broccoli, let it cool down first. Then put it in a bag or container that’s safe for the freezer. You can keep it there for up to three months.
What To Serve With
This roasted broccoli is a versatile side that pairs well with a wide range of main dishes.
For an Easy Homemade Chicken Dinner: Pair it with Creamy Chicken Lazone, Chicken Under a Brick, Chicken Meatloaf, Lemon Rosemary Chicken, Air Fryer Whole Chicken, Blackened Chicken, Marry Me Chicken, Creamy Lemon Chicken, Crusted Chicken Romano, Baked BBQ Chicken Thighs, and Chicken Schnitzel.
Crispy, zesty, and super easy to make, this roasted broccoli with homemade vinaigrette is a side dish you’ll want to have again and again. It’s perfect for both quick weeknight dinners and special get-togethers. Don’t forget to pin this recipe, it’s one you’ll want to keep handy!
- 2 pounds broccoli
- 2 tablespoons olive oil not extra virgin
- ½ teaspoon kosher salt
- 2 tablespoons grated parmesan cheese optional
For the vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 small shallot finely diced
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- Preheat your oven on to 400°F (200°C), or 180°C if you have a fan oven, and line a half size rimmed sheet pan with parchment paper or silicone baking mat for easy cleanup.
- Wash the broccoli, drain, and cut it into small, bite-sized florets.
- Place the broccoli on the prepared sheet pan. Drizzle olive oil and season with salt. Mix well and spread it out evenly. Bake for 15 minutes.
- Take the pan out and flip the broccoli. Return to the oven for another 7 minutes but keep an eye on the broccoli so it doesn’t burn, you want the ends lightly charred.
- In a jar, combine extra virgin olive oil, fresh lemon juice, finely diced shallot, ground black pepper, and salt. Shake the jar until the dressing is well combined and creamy.
- Remove the broccoli from the oven and pour the vinaigrette over it. Toss to combine.
- Sprinkle grated parmesan cheese right before serving, if desired.
- Dry the broccoli florets before roasting for extra crispiness.
- Don’t waste the broccoli stem. Peel off the tough outer layer, chop into small pieces, and roast it with the florets.
- Keep leftover broccoli in an airtight container in the fridge for up to 3 days.
- For freezing, cool the cooked broccoli and store it in a freezer-safe bag or container for up to 3 months.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen