How Long to Cook Roasted Broccoli Florets in the sheet pan
Specification: 1.5 lb broccoli cut into 1.5-inch florets with a bit of stem left attached, tossed with 2 tbsp olive oil and salt, in a single spaced layer on a half-sheet pan
3-Step Execution Protocol
Preheat oven to 425°F (218°C). Arrange roasted broccoli florets (1.5 lb broccoli cut into 1.5-inch florets with a bit of stem left attached, tossed with 2 tbsp olive oil and salt, in a single spaced layer on a half-sheet pan) on a parchment-lined sheet pan in a single layer.
Cook for 18–22 mins. Flip at the 12-minute mark for even browning.
Floret tops have gone deep brown with a few nearly-black tips, cut stem faces are caramelized where they touched the pan, and a fork slides into the thickest stem with no crunch. Rest for 0 minutes before serving.
No internal temperature target — broccoli florets are judged by cut-face caramelization and fork-tender stem, so the field is omitted rather than guessed (HR-2). The 425°F/18–22 minute window reflects standard high-heat convection roasting for brassica florets in a single spaced layer; a lower temperature causes them to weep and turn olive-drab before browning.