If you’ve never tried a burnt broccoli recipe before, you’re about to have your mind blown. With crispy edges and tender centers, this charred broccoli recipe transforms ordinary broccoli into the stuff of dreams. The flavor is truly incredible and after you try it you’ll never want to boil your broccoli like Grandma again.

Oh hello vegetable perfection!

These little trees of green goodness are the BEST when oven-roasted. We are taking your veggies to the next level here, so prepare yourself.

My favorite way to roast broccoli is with ground coriander. It adds an earthy flavor that is hard to beat. Combined with the charred edges, it’s an easy way to create an incredible party in your mouth. Well, more of a rave, really.

This is a really simple roasted broccoli recipe, but one that has big flavor. The burnt bits are SO good.

For this recipe we’re going to roast the broccoli in the oven, so there’s no need to watch pans on the stove. Simply add some seasoning, pop it in the oven, set a timer and you’re done.

How to serve burnt broccoli: with pork, sweet potato and apple bake

Why You’ll Love This Burnt Broccoli Recipe

Super simple side dish with massive flavor
Wow your guests (and whole family, especially the kids!)
Dairy free, gluten free, vegan and healthy

Ingredients Notes

Fresh head of broccoli: We’ll use the whole broccoli for this recipe. Broccoli stems are really nutritious and contain even more fibre than the florets, so don’t throw them away!

Ground coriander

Olive oil: Any neutral oil will be fine

Salt: I love Himalayan Pink Salt

How to Make Burnt Broccoli Recipe

Preheat your oven to 180C/350F
Cut the head of broccoli into medium sized florets. Slice off the tough outer sides of the stem and cut the inner part of the stem into sticks. Place the broccoli florets and stem sticks in a large bowl.
Drizzle with olive oil, and add the ground coriander and a pinch of salt. Mix until the broccoli is well coated.
Arrange the broccoli florets in a single layer on a sheet pan (if you overcrowd the baking sheet you won’t achieve the same level of crispiness) and bake in the oven for 15-20 minutes, or until the edges are slightly charred.

Equipment

Sheet pan
Sharp knife
Chopping board
Measuring spoons

Top Tip

For maximum crispiness don’t overcrowd the baking sheet. Spread the broccoli florets out in a single layer.

Frequently Asked Questions

Should I blanch broccoli before roasting?

No, there is no need to blanch the broccoli before roasting. It can go directly into the oven to roast.

What oil is best for roasting broccoli?

Olive oil is a good choice for roasting broccoli due to its flavor and health benefits. Avocado oil or Rapeseed oil could also be used as they have a higher smoke point and can prevent too much burning.

Can I roast frozen broccoli?

Yes, you can use frozen instead of fresh broccoli. You will need to increase the cooking time, and make sure the broccoli is not overcrowded on the sheet pan to allow excess moisture to evaporate and the broccoli to crisp up.

Why is my burnt broccoli mushy?

Mushy broccoli can happen when the baking sheet is overcrowded, which causes steaming rather than roasting. Be sure to spread your broccoli out in a single layer before roasting to get crispy broccoli.

How do I store and reheat roast broccoli?

Store leftover broccoli in an airtight container in the fridge for up to 4 days. Reheat in the oven at 180C/350F for around 10 minutes to retain crispiness, or in the microwave if you’re short on time (although you will lose the crispy texture with the microwave method).

If you make this Burnt Broccoli recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!