Toaster Oven Roasted Broccoli

Toaster Oven Roasted Broccoli is the perfect quick and easy side dish. From kids to adults, everyone loves it! Throw together this healthy side dish tonight, it’ll take you less than 30 minutes.

You can cook A LOT of delicious food in your toaster oven. From savory toaster oven calzones to tempting small batches of cookies and restaurant-level baked potatoes.

Even with all of those tasty options, roasted vegetables are still my favorite food to cook in our toaster oven. That’s because most vegetables TASTE BETTER when roasted, especially broccoli.

Roasted broccoli florets on a baking pan with lemon wedges and two forks.

Why You’ll Love This Roasted Broccoli

Raw broccoli is dry, flavorless and for some reason determined to get stuck in your teeth. But broccoli is loaded with vitamins and minerals, so we should probably be eating more of it.

Lucky for you (and me too), this toaster oven roasted broccoli recipe has all those nutritional goodies, is simple to make, and tastes fantastic. The broccoli is drizzled with savory olive oil and roasted until browned and nutty. Delish!

Toaster oven roasted broccoli on a baking sheet.

Step by Step Photos and Tips

Tip #1: Try to cut your florets into equally-sized pieces. If everything’s close to the same size it will cook at the same rate. 

Raw broccoli florets on a cutting board with a blue knife.

Tip #2: Don’t throw away the stalks, they turn buttery and creamy when roasted.

Tip #3: Use a vegetable peeler or knife to trim away the hard outer peel and then slice the stalks into 1/4-inch rounds.

Broccoli stem peeled and sliced into coins on a cutting board.

Tip #4: Have some fun with the seasonings. Spicy red pepper flakes and thinly sliced garlic are my favorites for adults-only batches.

Tip #5: Keep your broccoli from steaming (instead of roasting) by spreading the florets into a single even layer before cooking.

Raw broccoli on a quarter sheet pan with garlic slices.

Tip #6:  Use a shorter cooking time for the kiddos. My nephew, a cute little cookie with quite the discerning palate, even likes these little “trees” as he calls them. Though he’s not a fan of the almost-burnt browned bits adults LOVE.

So I always scoop off a small serving for him early (after about 10 minutes). Then I put the pan back in the toaster oven until the broccoli is well-roasted for the grownups.

Toaster oven roasted broccoli on a baking pan with red pepper flakes and garlic slices.

Tip #7: Bring on the citrus. Roasted broccoli tastes great with a big squeeze of bright and fresh lemon juice. But if grated Parmesan cheese is more your jam, sprinkle away!

More Delicious Toaster Oven Vegetable Recipes You’ll Love:

Toaster oven roasted broccoli on a baking pan with red pepper flakes and garlic slices.

Toaster Oven Roasted Broccoli

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A squeeze of fresh lemon brightens up this easy roasted vegetable side dish.


  • 10 ounces Broccoli Crowns
  • 2 cloves Garlic, peeled and thinly sliced
  • 1 tablespoon Olive Oil, (or another neutral oil like Avocado Oil or Grapeseed Oil)
  • 1/4 teaspoon Fine Sea Salt
  • 1/8 teaspoon Black Pepper
  • pinch of Crushed Red Pepper Flakes, optional
  • 1/2 Lemon, sliced into wedges, optional


  1. Adjust your toaster oven cooking rack to the lowest position and heat to 425°F on the “Bake” setting. Lightly oil a rimmed baking pan.
  2. Cut the broccoli florets from the stalks and slice large florets in half or quarter. Peel the stalks and slice into 1/4-inch rounds.
  3. Add all of the broccoli, garlic, oil, salt, pepper, and red pepper flakes to the pan. Toss well to combine and then spread in an even layer.
  4. Roast broccoli until the florets are lightly browned and fork-tender, about 10 to 16 minutes depending on the size of your florets and personal preference.
  5. Squeeze lemon wedges over the pan, add more salt and pepper to taste and toss broccoli before serving.


3 cups of small florets can be substituted for the broccoli crowns.

Convection Toaster Oven Adjustments

Keep the temperature at 425°F and begin checking for doneness 2 to 3 minutes earlier.

Nutrition Information:
Yield: 2 Serving Size: About 1 1/4 cups
Amount Per Serving: Calories: 117Total Fat: 7.5gSaturated Fat: 1gCholesterol: 0mgSodium: 282mgCarbohydrates: 11.8gFiber: 4.2gSugar: 2.8gProtein: 4.3g

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  1. I used your recipe last night as a time and temp guide. Ten minutes in my Breville Oven Air with Super Convection at 375F (oven auto-adjusted to 350F). It was perfectly cooked with a slight chew of the thicker parts of stem and a tiny bit of browning. It was terrific with my Japanese curry and rice.

    Thanks for being my most visited go-to site for toaster oven cooking guidance! And thanks for sharing my tuck-garlic cloves-under-acorn squash tip in last fall’s email newsletter! That was quite a nice surprise!

    1. Megan, you are too sweet, I’m so glad you’re finding the site helpful.

      I love your roasted garlic hack and will always be tossing garlic cloves under my squash halves from now on. 🙂 We have quite a few garlic fans who appreciated that tip too – thanks so much for sharing!

      1. I came back today to find time and temp guidance for cauliflower steaks, but you don’t have a recipe! I want to make them now for a dinner sandwich tonight.

        1. I love cauliflower steaks and have had that recipe on my to-do list for forever! I’m adding it to this month’s list right now 🙂 but until then below is how we make them.

          For cauliflower steaks, we usually slice the pieces about 1-inch to 1 1/2-inch thick, rub each side with oil, and season. Then we roast them at 450F (non-convection) until fork-tender, about 25 to 30 minutes. 15 minutes into roasting I check on the pan side to see how it’s browning and if they’re browned nicely I flip them or let them go another 5 minutes before flipping.

          Hope that helps!

          1. I missed your recipe and did 1/2″ slices at 375 for 20 mins and flipped for another 10 mins. I definitely should have done thicker slices, which would be most ideal with a large head, because of shrinkage. Mine was small to medium in size. I’ll definitely give your formula a try next time… and look forward to seeing the recipe post! Thank you!

  2. I found your site when I was looking for baked potato instructions. I really like your site and have visited several times.
    Currently, there is some broccoli roasting in the toaster oven! 😊
    Thanks for your help!

    1. Yay, I’m so happy you’re enjoying the site, Dawn! Thanks for taking the time to comment, it really made my day 🙂

      Happy Cooking!

  3. This was great! Do you think I would get the same result on a Silpat mat instead of directly on the pan? Haven’t bought one yet.

    1. Hi Gayle!

      I’m so glad to hear you enjoyed the broccoli and please accept my apologies for the late reply, we were out of town.

      I’ve never used a silpat to roast broccoli before but have used it to make a batch of Brussels sprouts. The sprouts were cooked through and tender but didn’t really get those deeply roasted crispy bits we’re big fans of.

      It really comes down to how you like your broccoli cooked – if you’re like my nephew and prefer your roasted broccoli tender, with a little browning, but none of those almost burnt crispy bits then I think you’d like using a silpat. Also, if you use a silpat you can skip oiling the pan which is a nice bonus.

      If you’re a fan of the crispy bits – you can’t go wrong cooking it directly on the pan 🙂

    1. I’m new to the toaster oven game and I’m about to roast some broccoli but I’m a bit nervous. The manual says any oily things should be covered with foil so the oil doesn’t splash up to the heating element and cause damage or smoking. 😬 But I’m afraid foil would cause it to steam instead of roast. Oh what to do! Maybe if I lay the foil on top and don’t seal it to the pan. I might google just a little more before I try this…

      1. Hi Jo,

        Welcome to team toaster oven! Do you mind sharing what type of toaster oven (manufacturer/model) you are using? I’ve never seen a direction like that before so I’m assuming it’s a newer one.

        If you’re concerned, I’d follow the manufacturer’s directions. Worst case you end up with steamed broccoli. You can always broil it for a few minutes to brown/crisp it up!