Roasted Broccoli and Onions

Roasted Broccoli and Onions, an easy vegetable combo that’s great as a side or a topping for salads and bowls. It only takes 5 ingredients and 30 minutes!

oven baked broccoli and onion on a white plate with a gold fork

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Love broccoli? Love onions? Roast them together! This super simple roasted vegetable recipe works perfectly for meal prep. Enjoy these veggies on their own as a side dish, or use them as a topping for salads and bowls!

👉 Ready to learn how to make roasted onions and broccoli together? Let’s do it!

broccoli, onions, and bowls of oil, salt, pepper, and garlic on a white table before roasting
Ingredients: broccoli, onion, garlic, olive oil, salt, pepper

🥦 How to make (step-by-step photos)

1️⃣ Step One: Prep oven and vegetables

First, preheat your oven to 400 degrees F (200 C), then prep the vegetables with a quick wash before cutting them.

  1. To cut onions: Cut stems from the onion and then make a slice around the outside to remove the outer layer. Cut the onion into rounds, or in half and then into slices.
  2. To cut broccoli: Remove the broccoli florets from the stalk, and if desired, slice florets into smaller pieces.

👉 Cutting tip: Cut roasted vegetables like broccoli and onions into similarly sized pieces so they’re easier to eat, have similar cooking times, and get an extra crunch.

cut broccoli and onions on a cutting board before roasting
Cut broccoli and onions into similarly-sized pieces

2️⃣ Step Two: Season and add to baking sheet

Next, place the cut broccoli and onions on a roasting or sheet pan.

Toss the veggies with olive oil until completely coated. Season with sliced garlic, as well as salt and pepper to taste.

👉 Roasting tip: Keep the vegetables separated on the roasting pan. Broccoli can a bit take longer to bake. If needed, you can easily scoop the roasted onions off the pan when they’re done and keep cooking the broccoli.

broccoli florets and onion slices on a baking sheet before roasting
Prep veggies on baking sheet

3️⃣ Step Three: Bake vegetables in the oven

Now you’ll roast the vegetables in the oven until they begin to brown, which takes about 25 minutes depending on your oven.

To make sure the onions and broccoli cook evenly, stir the vegetables halfway throughout cooking. If the onions are cooking faster, remove them to a plate and continue to cook the broccoli until it’s done.

When the veggies are done cooking, take them out of the oven. If using as a side dish, serve them immediately. You can also let them cool and serve on top of salads or bowls.

baked onions and broccoli on a baking sheets
Bake until golden brown, about 25 minutes

💡 Seasoning ideas

We kept it simple with garlic, salt, and pepper in this recipe, but here are some more seasoning ideas:

  • Add citrus: a bit of squeezed lemon or lime over the top of these vegetables will add a fresh, acidic kick
  • Add cheesy flavor: shaved parmesan or nutritional yeast will make this dish more robust
  • Add some heat: paprika, chili powder, and a little cayenne will spice it up
roasted broccoli and onions on a white side dish with a gold fork on a white table

♻️ Sustainable kitchen + cooking tips

Here at Fork in the Road, we always aim to cook sustainably, and we know you do too! Here are some sustainable kitchen tips:

  1. Take advantage of broccoli and onions season! The best time to make both onions and broccoli are when they are both in season! Broccoli availability varies by location, but typically is available for most of the year. Onions are generally available throughout the year. Click here to find out when these veggies are in season in your area.
  2. Save your scraps! Both broccoli stalks and onion peels are actually edible! Add either to your next homemade food scrap vegetable broth. You can also remove the tough outer layer of broccoli stalks and use them in all the same ways you use florets.
a close up photos of a side dish with baked onions and broccoli

👉 More roasted broccoli and onion recipes

Can’t get enough broccoli and onions? Try Roasted Broccoli and Green Beans, Roasted Broccoli and Tomatoes, and Roasted Broccoli and Mushrooms.

a screenshot of Fork in the Road's 4-day plant-based meal plan

Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.

roasted broccoli and onions on a white side dish with a gold fork on a white table

Roasted Broccoli and Onions

Kristina Todini, RDN
Roasted Broccoli and Onions, an easy vegetable combo that’s great as a side or a topping for salads and bowls. It only takes 5 ingredients and 30 minutes!
5 star (1 rating)
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Gluten Free, Vegan
Servings 4 serving
Calories 182 kcal


  • 1 baking sheet


  • 1 large onion yellow, white, or red
  • 2 heads broccoli
  • 2 cloves garlic thinly sliced
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper


  • Preheat oven: Preheat the oven to 400 degrees (200 C).
  • Prepare vegetables: Remove onion stems, then make a slice around the outside of the onion to remove the top layer. Either cut the onion into rounds, or in half and then into slices. Cut the broccoli florets from the stalk, and slice florets in half lengthwise if desired. Slice garlic cloves.
    1 large onion, 2 heads broccoli, 2 cloves garlic
  • Roast vegetables: Arrange the cut broccoli florets and onion slices on a roasting pan. Drizzle with olive oil and toss until completely coated. Sprinkle veggies with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to brown on all sides.
    2 tablespoons olive oil, 1 pinch salt and pepper
  • Serve: Remove pan from oven and arrange vegetables on a plate. Serve as a side dish, or let cool and use as a salad or bowl topping.


Tools Needed: sheet pan, knife set, cutting board
Prep Ahead: Wash and cut vegetables ahead of time to reduce your time on cooking day. You can make this recipe up to three days ahead if serving in salads or bowls.
Leftovers and Storage: Store leftover onions and broccoli in an airtight container in the fridge for up to 3-4 days. For best taste and texture, do not freeze and reheat.
Nutrition Notes: Nutrition information is estimated for ingredients in the recipe only, not the additional spice options given. The veggies in this recipe are a good source of fiber, vitamin A, vitamin C, and potassium.


Serving: 1servingCalories: 182kcalCarbohydrates: 24gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 107mgPotassium: 1021mgFiber: 9gSugar: 7gVitamin A: 1895IUVitamin C: 274mgCalcium: 154mgIron: 2mg
Keyword roasted broccoli and onions
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