Roast broccoli at 400°F for about 15–25 minutes, depending on how big the pieces are and how soft or crispy you like them.

Quick Scoop

For classic tender‑crisp broccoli with some browned edges at 400°F, aim for 18–20 minutes. Start checking around 15 minutes; smaller florets cook faster, and very large chunks may need closer to 25 minutes.

Basic roasting game plan

  • Preheat oven to 400°F and place a rack in the middle.
  • Cut broccoli into similar‑size florets (halve large ones so they roast evenly).
  • Toss with olive oil, salt, and pepper until well coated.
  • Spread in a single layer on a baking sheet, giving pieces a bit of space so they crisp instead of steam.
  • Roast 15–22 minutes, until stems are tender when pierced and the edges are browned and crisp.

Think of it like this: 15 minutes = softer green, light browning; 20 minutes = sweet, roasty flavor with crispy tips; 25 minutes = deeply browned, very crisp edges.

If you want softer vs crispier

  • Softer, less color: pull the tray at 15–18 minutes, when the stalks are just tender.
  • Crispier, more char: go 20–25 minutes, watching closely near the end so the florets don’t burn.

A popular trick from home cooks is to slice florets in half and roast them cut‑side down so the flat side gets extra caramelized while the stalk still softens nicely.

Information gathered from public forums or data available on the internet and portrayed here.