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5 from 1 vote

Roasted Broccoli Recipe

This roasted broccoli requires you to roast until the butternut squash is fork-tender and broccoli florets are crispy brown. Top with pumpkin seeds, sprinkle parmesan cheese and enjoy!
Prep Time7 mins
Cook Time35 mins
Total Time42 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: How to make Roasted Broccoli Recipe, Roasted Broccoli, Roasted Broccoli Recipe
Servings: 4 servings
Calories: 228kcal
Author: Luna Regina


  • 20 oz broccoli florets
  • 4 cloves garlic minced
  • 2 tbsp lemon juice fresh
  • 4 oz butternut squash cubed
  • 4 oz carrots cubed
  • 4 oz red onion chopped
  • 2 tbsp olive oil (*)
  • 1 tsp ground black pepper
  • 1/4 tsp salt
  • 1 1/2 oz pumpkin seeds toasted
  • 1/2 oz grated parmesan cheese
  • 1 sprig fresh thyme optional


  • Preheat oven to 450°F and line a sheet pan with parchment paper.
  • Whisk olive oil, pepper, and salt in a bowl and divide the mixture into 2 separate medium-sized bowls.
  • In the first bowl, add the broccoli florets. In the second bowl, add the remaining vegetables.
  • Add garlic and lemon juice to the broccoli bowl. Toss each bowl until fully coated with seasonings.
  • Lay the seasoned vegetables out on the sheet pan in a single layer. Don't add the broccoli yet.
  • Roast for 15 minutes, turn the vegetables over then add the broccoli to the sheet pan. Continue roasting for a further 20 minutes, flipping the broccoli halfway through.
  • Remove from the oven. Use a fork to check the tenderness of the butternut squash— you want it to be fork-tender. The broccoli should be a nutty brown color.
  • Immediately sprinkle the parmesan cheese over the vegetables and then the pumpkin seeds to top it off. Garnish with fresh thyme.


(*) Only some of the oil is absorbed during the cooking process and we have calculated nutritional values based on the amount in the final product. The total amount consumed is 2 tablespoons of olive oil.


Serving: 1servings | Calories: 228kcal | Carbohydrates: 22g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 286mg | Potassium: 782mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8644IU | Vitamin C: 141mg | Calcium: 140mg | Iron: 2mg