Vegetables
How Long to Cook Broccoli
Broccoli takes 18–22 min at 425°F to roast into crispy-edged perfection, 6–8 min in the air fryer, or 3–4 min boiling/blanching.
Cooking Times by Method
| Method | Temperature | Time |
|---|---|---|
| Oven | 425°F / 220°C | 18–22 minutes |
| Air Fryer | 400°F / 200°C | 6–8 minutes |
| Stovetop | Boiling water | 3–4 minutes blanch | or stir-fry 4–5 min |
| Microwave | — | 3–4 minutes with 2 tbsp water |
Oven: Don't crowd. The magic of broccoli is the crispy, slightly charred edges — this only works with space between florets and a very hot oven.
Air Fryer: Shake halfway. Perfect tiny crispy bits everywhere.
Stovetop: Blanching: boil then ice bath immediately for bright colour. Stir-fry: very hot wok with oil.
Microwave: Cover with damp paper towel. Quick and preserves nutrients surprisingly well.
Chef Tips
- 1Cut into similar sized florets for even cooking.
- 2For the crispiest roasted broccoli: completely dry before roasting, hot oven (425°F+), space between florets, don't stir until halfway through.
- 3The stems are edible — peel the outer layer and slice into coins, they roast beautifully.
- 4Chilli flakes, garlic, and parmesan on roasted broccoli converts broccoli-haters.
Frequently Asked Questions
How long to roast broccoli at 425°F?
18–22 minutes at 425°F for florets with crispy edges. Key: completely dry before cooking, generous oil coating, single layer with space, don't stir until 10 minutes in. The exposed edges should char slightly.
How long to steam broccoli?
Steaming broccoli takes 4–5 minutes until crisp-tender (bright green, still has bite) or 6–7 minutes for soft. Blanching in boiling water: 3–4 minutes then immediately into ice water stops cooking and keeps it vibrantly green.
Why is my roasted broccoli soggy?
Two causes: (1) too much moisture — pat completely dry and don't overcrowd the pan; (2) oven not hot enough — 425°F minimum. Overcrowding causes steam rather than roasting, resulting in soft, steamed rather than crispy broccoli.
Can you eat broccoli raw?
Yes — raw broccoli is nutritious and higher in some nutrients (like sulforaphane) than cooked. It's perfectly safe. Good in salads, as crudités with dip, or blended in smoothies. Some people find raw broccoli harder to digest — cooking reduces the sulphur compounds that cause gas.