Spicy Roasted Broccoli by The Whole Cook vertical

You probably already know I’m a big fan of roasting veggies. I swear there is no better way to bring out flavor and it’s so simple.

When I grew up we always had steamed broccoli. Don’t get me wrong, I like steamed broccoli just fine. But roasting takes broccoli to the next level. Roasting takes everything to the next level. And if Next Level was a restaurant I’d want to eat there.

Spicy Roasted Broccoli by The Whole Cook horizontal up close

So let’s get spicy. This Spicy Roasted Broccoli is incredible. Each floret is crispy on the outside but still tender. I go heavy on the olive oil because it helps give you that crispiness in the oven.

Crushed red pepper flakes give these babies heat. Don’t go crazy on them or your mouth will be on fire and you’ll be leaving me a comment about it being too hot. I’ll just be shaking my head at you. A little goes a long way. You heard it here first.

Spicy Roasted Broccoli by The Whole Cook horizontal bowl

Have I mentioned that these are good? They are gooooooood.

The prep is minimal and the time in the oven is too. So break out the baking sheet and fresh broccoli. You’ll be enjoying these in no time!

Spicy Roasted Broccoli by The Whole Cook horizontal up close(1)

Print Recipe Pin Recipe
5 from 2 votes
Rate this Recipe

Spicy Roasted Broccoli

This Spicy Roasted Broccoli is crispy on the outside, tender on the inside, and packs some heat. It cooks quickly with minimal prep so you'll be able to enjoy it quickly!


  • 12 oz fresh broccoli florets
  • 3 - 4 tablespoons olive oil, extra virgin
  • 1/4 tsp salt
  • 1/2 tsp crushed red pepper flakes


  • Preheat oven to 425 degrees.
  • Slice any large broccoli florets in half. Leave smaller ones whole.
  • Spread florets in a single even layer on a baking sheet. Drizzle with olive oil. Sprinkle with salt and crushed red pepper flakes.
  • Bake for 15 to 20 minutes. Florets should be soft with browning on the side that touches the pan.
  • Remove from the oven and serve immediately!


Crushed Red Pepper Flakes are spicy so I recommend measuring it out and only using the 1/2 teaspoon listed in the ingredients. A little really goes a long way!


Serving: 3oz, Calories: 153kcal, Carbohydrates: 5g, Protein: 2g, Fat: 14g, Saturated Fat: 1g, Sodium: 323mg, Potassium: 268mg, Fiber: 2g, Sugar: 1g, Vitamin A: 605IU, Vitamin C: 75.9mg, Calcium: 40mg, Iron: 0.7mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.


Made this and love it? If you share it on Instagram tag me so I can come see it! I love sharing reader photos of my recipes in Instastories!

Craving more roasted veggie goodness? So am I, friend. I bet you’ll love these Roasted Parsley Carrots.

Roasted Parsley Carrots by The Whole Cook HORIZONTAL FEATURE(1)

Share the Love: