Italian Herb Roasted Broccoli is an incredibly simple side dish that is packed with flavor and pairs well with pasta, chicken, or fish!
It is no secret that I love roasting vegetables for the side dishes at my dinner table. If you have a little bit of extra time to let the veggies roast in the oven, the difference in flavor is more than worth it. My Italian Herb Roasted Broccoli is super flavorful from a mix of dried herbs and spices that you likely already have in your pantry, and is simple enough you can pair it with almost any main course!
Why You’ll Love this Italian Herb RoaSted Broccoli
- It’s a side dish that requires very little prep work.
- Adds a ton of flavor to a controversial vegetable, to the point that almost anyone will like it!
- Can be eaten on its own as a side, or mixed with pasta or chicken for a balanced meal!
Ingredients
- Broccoli: I love to include the bulk of the stalk with my broccoli, but you can also do just the florets.
- Olive oil: Helps the herbs to stick, and the broccoli get an even roast in the oven.
- Italian herbs: You can use a preset mix of Italian herbs and spices, or make your own like I do! I like to use oregano, rosemary, basil, fennel seeds, and some chili flakes for some heat.
- Parmesan cheese: Adds a great nutty, salty flavor to the final dish.
How to Make Italian Herb Roasted Broccoli
Step 1. Take your broccoli florets and toss them in the olive oil and your Italian herbs and spices until fully coated.
Step 2. Lay the broccoli in a single layer on a baking sheet. Roast in the oven at 425 for around 25 minutes.
When the broccoli is roasted to your liking, remove from the oven and garnish with parmesan cheese. Then serve and enjoy your Italian Herb Roasted Broccoli!
Frequently Asked Questions
What’s the difference between broccolini and broccoli?
Does roasting broccoli destroy nutrients?
How do you get rid of the bitterness of broccoli?
More Roasted Veggies
- Greek Roasted Vegetables
- Roasted Asparagus with Za’atar
- Rosemary Roasted Potatoes
- Roasted Curried Cauliflower
- Provencal Roasted Vegetables
Eat It, Like It, Share It!
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If you have picky eaters who won’t eat broccoli, give my Italian Herb Roasted Broccoli a try! Flavorful and crispy, kids and adults alike will enjoy it. My boys like this served alongside my chicken and mushroom casserole for the ultimate weeknight dinner.
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Italian Herb Roasted Broccoli
Ingredients
- 8 cups broccoli cut in long florets
- 2 teaspoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon fennel seeds
- ½ teaspoon red chili flakes
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 tablespoon Parmesan (garnish)
Instructions
- Pre-heat oven to 425 degrees and line a baking sheet with tin foil.
- In a large bowl, coat broccoli with olive oil and sprinkle on all dried spices (oregano through pepper.)8 cups broccoli cut in long florets, 2 teaspoons extra virgin olive oil, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1 teaspoon dried basil, 1 teaspoon fennel seeds, 1/2 teaspoon red chili flakes, 1 teaspoon sea salt, 1/2 teaspoon pepper
- Mix well – use your hands for this or get the kids involved!
- Roast for 25-30 minutes or until nicely browned.
- Garnish with fresh Parmesan.1 tablespoon Parmesan
Last Step:
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