Ranch Broccoli

From Lynne ON December 22, 2024 » Leave a review

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 could convert even the pickiest eaters into broccoli lovers, so try some with your next meal!

I’m on a mission to get more veggies into my diet. The only problem is that I grew up avoiding most vegetables. As I grew up and had more experience in the kitchen, I understood that the difference between a vegetable with an excellent flavor and one that is insignificant is all in the preparation!

Why you should roast vegetables

Many of us probably grew up eating canned or steamed vegetables 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 also gives a nice texture. Sweet, crunchy vegetables are much more appetizing than soft, steamed ones. 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 simple recipe:

• Fresh broccoli, cut into florets
• Grated parmesan
• 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 list of ingredients and instructions in the recipe card at the end of the post!

How to make Broccoli Ranch

1. First, preheat the oven to 425 degrees F. While it heats, cut the broccoli florets to about the same size and place them in a large bowl.
2. In a small bowl, mix together ranch dressing, parmesan, garlic powder, salt, and pepper until well combined. Sprinkle this mixture over the broccoli.
3. Drizzle olive oil all over the top of the broccoli, then toss gently to make sure everything is evenly coated.
4. Transfer broccoli to a rimmed baking sheet and spread into an even layer. Bake for 20-25 minutes or until edges are golden and crispy. I like mine roasted a little more on the burnt side (as you can see from the photos), but feel free to roast it to your taste, of course.

Recipe tips

• Be sure to wash and dry your broccoli! If it’s too wet when it goes into the oven, it won’t get brown and crispy.
• To make the broccoli even crispier, cut the florets in half again and place them on the baking tray with the flat side facing down. If desired, stir about halfway through the roasting time.
• Make sure to space the broccoli out on the baking sheet. If the florets are too thick, you will get a more steamy effect when cooking and they won’t be as crunchy or flavorful.
• Use olive oil or avocado oil, as they have a higher smoke point than vegetable oil.

Frequently asked questions

Can I use frozen broccoli for this Broccoli Ranch recipe?

You can roast frozen broccoli, but it won’t be as crispy. I would thaw it and squeeze out any excess liquid before preparing as directed. Or try it and extend the cooking 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 broccoli stem?

Safe! Chop it and roast it together with the florets.

How do I store leftover roasted broccoli?

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

More roasted vegetables

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