The easiest and BEST way to make roasted broccoli in under 20 mins, plus it is perfectly crunchy, perfectly tender and has so much flavor. The tandoori ranch drizzle on top seals the deal with this side dish.
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Does anyone else eat Broccoli like its candy? I do and in fact, my whole family does. We all love it so much and everyone wants a lot of it, that sometimes I have to make two sheet pans just so everyone has enough to eat.
I usually make a whole batch of roasted broccoli to go with pasta for dinner. That way, even if I am making a quick paste with a jar of marinara sauce, some freshly grated cheese on top of the pasta and a side of freshly made roasted broccoli makes it feel like I put in some more effort to put together a good meal for my family. And the plus is of course, that they LOVE it!
Usually when I make roasted broccoli, I keep it very simple. Just olive oil, salt and pepper and boom, it’s done. I sometimes squeeze a tiny bit of lemon, or add some red pepper flakes or grate some Parmesan over it once it is done, but for the most part it is simple broccoli.
Sometimes, I love to make some fun sauces to drizzle over the roasted broccoli and this Tandoori Ranch over Roasted Broccoli is simply da bomb! The broccoli is not doused in this Tandoori Ranch sauce, but the sauce is simply drizzled over the top and with every bite you get a little of the crispy broccoli and some of the creamy and spicy sauce and that combo in every bite is just to die for!
Roasting broccoli is so easy and simple that once you do this, you will never make steamed broccoli again. I never make steamed broccoli anyway, because I just really feel the lack of flavor and texture in it. Roasting broccoli brings out the flavor in it and the crispy edges makes for a fun texture while enjoying this dish.
Other roasted vegetable recipes we love:
- Roasted Garlic Brussels Sprouts with Maple Balsamic
- Roasted Delicata Squash with Goat Cheese and Pomegranate
- Roasted Cauliflower with Brown Butter Hazelnuts
What to look for when buying broccoli
Always look for bright green heads of broccoli, even if there is some yellow, I would stay away from it. Also, make sure the stalks are nice, firm and fresh, we don’t want any yellow or brown parts of stalks or for it to be stringy or limp, which says that the broccoli is not all that fresh.
Ingredients for Perfect Oven Roasted Broccoli
Broccoli – Look above for tips for buying fresh broccoli. I cut the broccoli into bite size florets. And with most big florets, I cut them right down the middle, so they both have a flat side to it on which they can lie in the tray and roast well to give you that perfect crunch.
Olive Oil – I love to splurge on a good quality olive oil for my recipes, as good ingredients make for good recipes. I use an olive oil made for roasting and sauteing. This has a higher smoke point and will not disintegrate while roasting in the high heat. I use regular extra virgin olive oil for drizzling over dishes as a finishing touch or for making vinaigrette for salads and such.
Salt – I love using my French Sea Salt while roasting vegetables. I love that extra crunch and taste that sea salt gives.
Black Pepper – I always grind peppercorns fresh to add to anything. I do not have ground black pepper in my spice drawer. The freshness and intensity of flavor in freshly ground peppercorns is something in itself.
How to roast broccoli
The secret to a perfect oven roasted broccoli is uniform cuts of the broccoli and also the oven temperature. I would keep it at 425F, so the broccoli gets roasted to a crunchy perfection and not soggy or burnt.
Season – Toss the broccoli florets in olive oil and sprinkle salt and pepper over it. I do all this on the sheet pan that I am going to roast in, so I don’t have an extra dish to wash. Spread out the broccoli florets with enough space between them, as we want them to roast, not steam because they are overcrowded.
And use your hands to nicely coat them all with the olive oil, salt and pepper. There is no shame in using your hands when cooking, just make sure they are clean.
Bake – Heat the oven to 425F and roast them for about 15 mins. Keep and eye on the broccoli starting at about 12 minutes to make sure they don’t get burnt. Sometimes, some of the smaller pieces get burnt or they may all roast quickly depending on how big the florets are.
How to make Tandoori Ranch
This is the simplest drizzle sauce in the history of sauces. Just some ranch and tandoori seasoning mixed well together to a drizzle consistency. Most Tandoori seasonings already have some salt in it and we have salted the broccoli as well, so there is no need to add more salt to this.
Once the broccoli is roasted, drizzle the Tandoori Ranch over it and sprinkle with some minced cilantro (totally optional) and your perfect oven roasted broccoli with tandoori ranch is all ready to go!
Cooking Tips
- I line the sheet pan with pre-cut parchment paper or silpat to save on scrubbing the sheet pan later. It is not absolutely necessary, it is just helpful to line it. Lining the pan also makes sure that the broccoli does not stick to the pan.
- While laying out the broccoli on the sheet pan, do not overcrowd them. We want them to roast, not steam.
- Depending on how small or big you cut the florets out, the cooking time will vary slightly. Keep an eye out for the broccoli after about 12 minutes or so, to make sure they don’t burn.
If you love these kind of recipes with an Indian fusion blend of flavors, be sure to check out Masala Turkey Meatballs in Butternut Makhani Sauce, Cucumber Avocado Salad with Chat Masala and Chai Masala Spiced White Chocolate Creme Brulee .
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Perfect Oven Roasted Broccoli with Tandoori Ranch
Ingredients
- 1 lb broccoli about 2-3 medium heads
- 5 tbsp olive oil
- sea salt to taste
- crushed black peppercorns to taste
- 2 tbsp minced cilantro optional
For the Tandoori Ranch
- 4 tbsp ranch dressing
- 2 tsp tandoori seasoning
Instructions
- Pre-heat oven to 425F
- Wash and cut the broccoli into bite sized florets.
- Toss with olive oil, salt and pepper and lay them out on a baking sheet lined with parchment paper.
- Bake for 15 mins or so, check at 12 min mark to make sure the broccoli is not burning.
- Make the Tandoori Ranch by mixing the ranch dressing with the tandoori seasoning and 1 tsp water, to a drizzle consistency.
- Take the broccoli out of the oven. Move to a serving platter.
- Drizzle the tandoori ranch over the roasted broccoli. Sprinkle the cilantro leaves on top.
- Serve right away.
Notes
- I line the sheet pan with pre cut parchment paper or silpat to save on scrubbing the sheet pan later. It is not absolutely necessary, it is just helpful to line it. Lining the pan also makes sure that the broccoli does not stick to the pan.
- While laying out the broccoli on the sheet pan, do not overcrowd them. We want them to roast, not steam.
- Depending on how small or big you cut the florets out, the cooking time will vary slightly. Keep an eye out for the broccoli after about 12 minutes or so, to make sure they don’t burn.
- The nutrition value is shown assuming you use up half of the tandoori ranch dressing for one serving, you can always use less.
Nutrition
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OMG!! i love broccoli and this recipe looks amazing cant wait to try.
Thank you! Do come back and let me know once you make it 🙂