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    Home > Side Dishes > Sheet Pan Oven Roasted Broccoli

    Sheet Pan Oven Roasted Broccoli

    Published: May 20, 2013 · Modified: Sep 13, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Sheet Pan Oven Roasted Broccoli

    Mediterranean Sheet Pan Oven Roasted Broccoli with tomatoes, chickpeas and capers. This is an easy recipe for a roasted broccoli side dish that you’ll find your self making over and over again.  So delicious you won’t believe it’s so healthy for you.

    A side dish recipe for Mediterranean oven roasted broccoli with tomatoes, chickpeas, olives and capers.

    This is one of those side dishes that I can see myself making once a week…forever. I found the recipe on Pinterest and it was one of those perfect storms where I had every single item on hand. 

    That is except for black olives and I just substituted green ones (pimento stuffed). I also added a can of chickpeas that I had in the pantry. We served this with salmon fillets and were feeling pretty healthy by the time it was all over.

    Broccoli Tomato Side Dish

    Easy, fresh and delicious. The broccoli, chickpeas and tomatoes are simply coated with olive oil, garlic and salt and roasted until just starting to brown and then simply tossed with lemon juice, oregano and the olive and caper mixture.

    The whole things warms into a bright and sassy side dish. Thank you What To Cook for this Mediterranean roasted broccoli and tomato side dish.

    Recipe for Mediterranean Oven Roasted Broccoli

    I hope you give this roasted broccoli side dish recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite roasted broccoli recipe, let me know, I’d love to give it a try.

    And if you’re looking for more broccoli side dish recipes, don’t miss this every popular Make Ahead Broccoli Bacon Cashew Salad.

    Mediterranean Side Dish

    Mediterranean Oven Roasted Broccoli

    Mediterranean Oven Roasted Broccoli with tomatoes, chickpeas and capers. This is an easy recipe for a roasted broccoli side dish that you’ll find your self making over and over again.  So delicious you won’t believe it’s so healthy for you.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mediterranean Greek
    Prep Time: 15 minutes
    Cook Time: 13 minutes
    Total Time: 28 minutes
    Servings: 4
    Calories: 86kcal
    Author: Lea Ann Brown

    Ingredients

    • 12 ounces broccoli crowns about 4 cups, trimmed and cut into bite-size florets
    • 1 cup grape tomatoes
    • 1 can chickpeas drained
    • 1 tablespoon extra-virgin olive oil
    • 2 cloves garlic minced
    • 1/4 teaspoon salt
    • 1/2 teaspoon freshly grated lemon zest
    • 1 tablespoon lemon juice
    • 10 pitted black olives I used green pimento stuffed, sliced
    • 1 teaspoon dried oregano
    • 2 teaspoons capers optional, rinsed
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 450°F.
    • Toss broccoli, tomatoes, chickpeas, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
    • Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.

    Nutrition

    Calories: 86kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 360mg | Potassium: 357mg | Fiber: 3g | Sugar: 3g | Vitamin A: 879IU | Vitamin C: 83mg | Calcium: 60mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Mediterranean Oven Roasted Broccoli and Tomatoes …It’s What’s for a Side Dish.

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    Reader Interactions

    Comments

    1. Linda says

      August 05, 2013 at 9:03 pm

      Thanks for coming by Saturday Dishes.

      Wishes for tasty dishes,
      Linda

      Reply
      • Lea Ann says

        August 06, 2013 at 7:42 am

        Thanks Linda. And again, thanks for the shoutout.

        Reply
    2. Susan says

      May 23, 2013 at 4:21 pm

      This would be a wonderful side to salmon! I love the blend of tangy ingredients with the broccoli.

      Reply
    3. Larry says

      May 23, 2013 at 10:44 am

      I have to admit to not being a big fan of roasted broccoli – mom always cooked it to near mush and I still like it that way. However, yours looks very good and with the dressing you used, I’m sure I’d like it.

      Reply
    4. Jenn says

      May 23, 2013 at 6:20 am

      Great way to jazz up roasted veggies!

      Reply
      • Lea Ann says

        May 23, 2013 at 6:50 am

        Thanks Jenn. Good to hear from you.

        Reply
    5. Cathy at Wives with Knives says

      May 22, 2013 at 8:42 am

      We love roasted veggies and your version sounds so much better than mine. The extra ingredients like lemon and capers sound delicious. I’m like you, Lea Ann, I could eat this once a week.

      Reply
      • Lea Ann says

        May 23, 2013 at 5:25 am

        I really thought this was good Cathy. Let me know how you like it.

        Reply
    6. Chris says

      May 21, 2013 at 4:11 pm

      That is a great side dish to keep in your repertoire, isn’t it?

      Reply
      • Lea Ann says

        May 23, 2013 at 5:28 am

        Well I most certainly think so. Loved it.

        Reply
    7. Linda@There and Back Again says

      May 21, 2013 at 3:53 pm

      This sounds like a lovely dish…perfect as a side to summer’s grilled meats. Can’t wait to try it!

      Reply
      • Lea Ann says

        January 26, 2014 at 2:15 pm

        Thanks Linda.

        Reply
    8. Angie@Angie's Recipes says

      May 21, 2013 at 12:19 pm

      I could eat this as the main together with some chickpeas. Roasted veggies taste so much better!

      Reply
    9. Rhonda says

      May 21, 2013 at 8:16 am

      5 stars
      Thanks for a great recipe. Perfect for my Memorial Day Menu.

      Reply
      • Lea Ann says

        January 26, 2014 at 2:16 pm

        Thanks Rhonda.

        Reply
    10. Karen Harris says

      May 21, 2013 at 5:56 am

      I bet this was a very nice compliment to your salmon. Gorgeous colors.

      Reply
    11. Sam @ My Carolina Kitchen says

      May 21, 2013 at 5:38 am

      Very nice healthy side. Olives and capers always make me happy.
      Sam

      Reply
      • Lea Ann says

        May 21, 2013 at 5:39 am

        Olives and capers always make me happy. Thanks Sam.

        Reply
    12. lisaiscooking says

      May 20, 2013 at 12:17 pm

      Broccoli is probably my favorite vegetable. This sounds so good with the olives and capers on top!

      Reply
      • Lea Ann says

        May 21, 2013 at 5:39 am

        Well then you’re going to love this side dish Lisa. Hope you give it a try.

        Reply
    13. Kirsten@ My Kitchen in the Rockies says

      May 20, 2013 at 10:50 am

      Hi Lea Ann, I really like the addition of the capers. Nice side!

      Reply
      • Lea Ann says

        May 21, 2013 at 5:39 am

        Thanks Kirsten.

        Reply
    14. Vickie says

      May 20, 2013 at 10:00 am

      I love the tangy toss at the end – sounds right up my alley!

      Reply
      • Lea Ann says

        May 21, 2013 at 5:43 am

        This is a great side dish Vickie. Hope you give it a try.

        Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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