Roast broccoli at high heat for about 15–20 minutes, flipping once, until the florets are browned on the edges and the stems are tender when pierced with a fork.

Basic time and temperature

  • For standard roasted broccoli, use 400–425°F (200–220°C) for about 15–20 minutes, tossing halfway through.
  • For extra-charred edges, go hotter at 450°F and roast 12–15 minutes, watching closely near the end.

Doneness cues to watch

  • Broccoli is ready when:
    • Floret tips are browned or lightly charred.
    • Stems are crisp-tender, not crunchy, when you poke them with a fork.
  • If it looks browned but stems are still hard, leave it in for another 2–3 minutes and check again.

Quick step-by-step

  1. Preheat oven to 400–450°F (200–230°C).
  1. Cut broccoli into evenly sized florets.
  2. Toss with olive oil, salt, and pepper on a baking sheet in a single layer.
  1. Roast:
    • 400°F: 18–22 minutes.
 * 425°F: 14–18 minutes.

 * 450°F: 12–15 minutes.
  1. Flip once halfway through for even browning.

If you tell the oven temperature you prefer, a more precise time range can be tailored to that.