Roast fresh broccoli with olive oil, salt, and crushed red pepper for a deliciously quick side dish! This is the side I make and crave the most often. If you enjoy some heat you’ll love this!

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.

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.

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!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Olive oil
  • Broccoli florets
  • Salt
  • Crushed red pepper flakes

To make this recipe you’ll spread your fresh broccoli florets on a baking sheet. Drizzle with extra-virgin olive oil. Then season with salt and crushed red pepper flakes. Bake until broccoli is tender with some charred crispy edges!

How to get perfectly crispy roasted veggies

  • Use fresh veggies. Never frozen!
  • Choose a large sheet pan so you can spread vegetables in a single layer. I use a 12 x 17 for this recipe. Don’t ever pile veggies on top of each other. We want them to touch the bottom of the sheet pan.
  • Cut larger vegetables in half.
  • Don’t skimp on the olive oil.
  • Roast at a high temp. I like 425 degrees for vegetables!

Can you roast frozen broccoli?

Don’t do it. I know somebody will tell you can. I’ve heard it and I’ve tried it. It just doesn’t work. Roasting frozen veggies results in a mushy texture that just makes me sad. The best part of roasted vegetables are those crispy pieces so start with fresh veggies.

More side dishes like this:

Herb Roasted Brussels Sprouts & Broccoli

Easy Roasted Broccoli

Roasted Ranch Veggies

Maple Roasted Veggies

Roasted Brussels Sprouts

4.88 from 8 votes

Spicy Roasted Broccoli

Roast fresh broccoli with olive oil, salt, and crushed red pepper for a deliciously quick side dish! This is the side I make and crave the most often. If you enjoy some heat you'll love this!


  • 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.

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