Ranch Broccoli

If you’re looking for a tasty, easy side dish that’s good for you AND full of flavor, then you need to make this Roasted Ranch Broccoli! This recipe might just convert even the pickiest eaters to broccoli lovers, so try some with your next meal!

I’m on a mission to get more vegetables into my diet. The only problem is, I grew up avoiding most vegetables. As I’ve gotten older and more experienced in the kitchen, I figured out that the difference in a great-tasting vegetable and one that’s blah is all in the preparation!

Why You Should Roast Your Vegetables

Many of us probably grew up eating our vegetables out of a can or steamed with minimal seasonings. No wonder we didn’t like them!

Roasting vegetables brings out their natural flavor and enhances it. It’s quick and easy, and it also gives a pleasing texture. Sweet and crispy vegetables are much more appetizing than limp, steamed veggies. It’s now one of my favorite ways to eat veggies!

Ingredients for Roasted Broccoli

Using just a handful of simple seasonings makes all the difference in this broccoli dish. Here’s what you need for this easy recipe:

Fresh broccoli, cut into florets

Grated Parmesan cheese

Ranch seasoning packet (I use Hidden Valley ranch mix but you can use any kind)

Garlic powder

Kosher salt

Black pepper

Olive oil

Find the detailed ingredient list and instructions in the recipe card at the end of the post!

How to make Ranch Broccoli

First, preheat the oven to 425 degrees F. While it heats, chop your broccoli florets into approximately the same size and place them in a large bowl.

In a small bowl, mix together the ranch seasoning, Parmesan cheese, garlic powder, salt, and pepper until well combined. Sprinkle this mix over the broccoli.

Drizzle the olive oil all over the top of the broccoli, then toss gently to make sure everything is evenly coated.

Transfer the broccoli to a rimmed baking sheet and spread it out into an even layer. Bake for 20-25 minutes or until the edges are golden brown and crispy. I like mine roasted a bit more on the burnt side (as you can tell by the pictures), but feel free to roast to your liking, of course.

Recipe Tips

Make sure to wash and dry your broccoli! If it’s too wet when it goes in the oven, it won’t get as brown and crispy.

For even crispier broccoli, cut the florets in half again and put them flat-side down on the sheet pan. Give it a stir about halfway through the roasting time, if desired.

Make sure to space out the broccoli on your baking sheet. If the florets are too crowded, you’ll get more of a steaming effect when cooking and they won’t be as crisp or flavorful.

Use olive oil or avocado oil, as they have a higher smoke point than vegetable oil.

FAQs

Can I use frozen broccoli for this Ranch Broccoli recipe?

You can roast frozen broccoli, but it won’t be as crispy. I would thaw it and press out any extra liquid before preparing it as directed. Or give it a try and extend the baking time to about 30 minutes. I’d love to hear your thoughts if you do, so please leave a comment on how it went.

Can I roast the stalk of the broccoli?

Sure! Chop it and roast it right along with the florets.

How do I store leftover Roasted Broccoli?

Store it in an airtight container in the fridge for 2-3 days. I prefer to reheat it in an air fryer to preserve the crispiness rather than in the microwave.

More Roasted Vegetables

Roasted Butternut Squash tossed in fresh herbs like sage and thyme makes a simple and flavorful side dish for your meals!

Try Teriyaki Cauliflower – cauliflower florets tossed in a Teriyaki marinade made of soy sauce, ginger and garlic powder and roasted to perfection!

Roasted Brussels Sprouts are delicious when roasted with bacon and onion and seasoned with Cajun spice.

Maple Roasted Sweet Potatoes are tossed with olive oil and herbs, drizzled with pure maple syrup and roasted to perfection.

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