In this marinated broccoli recipe fresh broccoli is marinated and then roasted until toasty and caramelized. Truth: Broccoli has never tasted so good!

I know, broccoli on a Monday?! {Wah-wah-wahhhhhh}

Yeah… but after the grilled brats topped with caramelized onions and peppers {in bacon fat, wha-what!?} annnnd the beer I consumed yesterday, I thought you may be in the same boat as me… the detox boat.

Roasted Marinated Broccoli l

So broccoli. Let’s just lay it all out there… its got a bad rap. I’ve always wondered why that is… and how that rumor actually got started. I bet it was a 6 year old… and I bet it’s because it’s green. Or maybe because it’s so good for you? Very, very curious. Because I’m pretty sure I’ve always liked it. Steamed, in soup or on a veggie platter and dunked it ranch, I’ve never been scurred of broccoli…never.

broccoli stuff

So hopefully this recipe blows any bad ideas of broccoli out of the water. And it should because this particular roasted broccoli takes a nice soak in an Italian-dressing-like-marinade and then it’s roasted until it gets toasty and caramelized.

Let’s do it.


Start by trimming of those thick stems.

choppin broccoli

Cut those into smaller florets, I like to leave a little extra stem on my broccoli… but you do what you like.

olive oil, vinegar and garlic

In a large bowl, combine 4 tablespoons olive oil, 2 tablespoons red wine vinegar and 2 cloves of grated garlic.


Add in a tablespoon of grainy Dijon mustard.

dijon and pepper

Season with some freshly ground black pepper and kosher salt…


And whisk away.

toss in the broccoli

Throw in the broccoli florets…


Toss with your bare hands, because who doesn’t like to get their hands dirty… and let those marinate for a few.


Spread those broccoli florets on a rimmed baking sheet and pop them into a scorching 425 degree preheated oven for 10 to 15 minutes.

Roasted Marinated Broccoli l

That’s it. Season with more kosher salt if you like but otherwise these babies are good to go. I made these to go along this steak and these potatoes. The flavor is crazy good and it only takes 25 minutes to whip up!

Enjoy! And if you give this Marinated Broccoli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Marinated Broccoli l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 6 servings

Roasted Marinated Broccoli

Broccoli is marinated and then roasted until toasty and caramelized. Truth: Broccoli has never tasted so good!


  • 2 bunches broccoli
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard, I like "country style"
  • 2 cloves garlic, pressed through a garlic press
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black Pepper


  • Preheat your oven to 425°.
  • Trim the tough stems off of two bunches of fresh broccoli and cut the larger pieces into smaller florets.
  • In a large bowl combine the olive oil, red wine vinegar, garlic, mustard, kosher salt and black pepper.
  • Toss the florets into the marinade and let them soak for 10 or so minutes.
  • Spread the marinated florets on a rimmed, aluminum sheet pan. Pop them into the scorching 425 degree oven and roast for 10-15 minutes.
  • Toss and sprinkle with more kosher salt if desired and enjoy!
Serving: 1g, Calories: 156kcal, Carbohydrates: 14g, Protein: 6g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 193mg, Potassium: 651mg, Fiber: 5g, Sugar: 3g, Vitamin A: 1265IU, Vitamin C: 181mg, Calcium: 99mg, Iron: 2mg

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