Garlic Roasted Broccoli

This garlic roasted broccoli pairs well with just about anything. Ready in just 30 minutes, this is the perfect weeknight side dish.

Garlic Roasted Broccoli

I am an unabashed raw vegetable lover. In fact, I might have been the only kid to ever cheerfully pack whole tomatoes and broccoli florets in my grade school lunch bags (with a salt shaker, of course). However, this garlic roasted broccoli is a bit more elegant and doesn’t require much more effort. We first caught onto the idea when some friends offered roasted broccoli with dinner a few weeks ago. Since then, we have been tinkering with the recipe, but it seems pretty hard to screw up.

Garlic Roasted Broccoli

How to roast broccoli

To make the best oven roasted broccoli, it’s important that you cut the broccoli as evenly as possible. There’s bound to be some size variation, but do your best to make the florets roughly the same size. This will ensure that the broccoli pieces cook evenly, meaning you won’t have to stand by the oven checking it every 5 minutes to see when the whole batch is done.

Another tip I’ve found useful for making this recipe is to not add too much olive oil. Broccoli florets soak up more olive oil than you’d think, so they won’t necessarily feel slippery with oil before you pop them into the oven. For this garlic roasted broccoli, you need just enough oil to make the broccoli crisp up and turn it a lovely golden brown. Too much olive oil, and you’ll wind up with broccoli that’s too oily.

Finally, a high oven temperature is key to creating the perfect roasted broccoli. If you cook the broccoli on too low a heat, it’ll turn slightly mushy in the oven. A high temperature will keep the outsides of the broccoli crispy and the insides perfectly soft.

Garlic Roasted Broccoli

Serving this garlic roasted broccoli

Once roasted, broccoli goes slightly sweet and nutty in flavor. This garlic roasted broccoli is a true chameleon side dish, as it pairs well with just about anything. Serve it atop rice with other roasted veggies for a DIY nourish bowl, or enjoy it with your favorite pasta or casserole. Once cooled, it tastes delicious on a salad.

Roasted broccoli tastes best straight out of the oven, as it loses its crispness in the fridge. However, you can enjoy the leftovers cold or warmed up in the microwave.

Looking for more vegetarian side dishes?

This roasted broccoli recipe is…

Vegetarian, gluten-free, vegan, plant-based, and refined sugar free.

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Garlic Roasted Broccoli

Garlic Roasted Broccoli


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

This garlic roasted broccoli pairs well with just about anything. Ready in just under minutes, this is the perfect weeknight side dish.


Scale

Ingredients

  • 6 cups broccoli florets (3 large heads, about 1 1/2 pounds with stems)*
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper
  • 1 medium garlic clove

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Chop the broccoli into small florets and measure 6 cups. Mix the broccoli florets with the olive oil and kosher salt. Roast for 20 to 25 minutes, until tender and slightly browned, stirring once at the 10 minute mark.
  3. Meanwhile, mince the garlic. When the broccoli is done, remove the pan from the oven and use a spoon to stir in the minced garlic to the hot broccoli. Serve immediately. (If desired, garnish with a squeeze of fresh lemon juice, but it’s not required.)

Notes

*Note: This recipe makes enough for 4 small servings: if you’re serving hungry eaters, we recommend doubling this recipe.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Garlic Roasted Broccoli, Broccoli Recipe, Vegetarian, Vegan, Gluten Free, Side Dish

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

9 Comments

  • Reply
    Tanvi
    October 14, 2010 at 11:29 am

    Thanks to Foodie Blogroll, I found your site…what a gorgeous place u have!
    Loved the pictures and the simple, very do-able recipes!

  • Reply
    Tiffany
    October 14, 2010 at 12:07 pm

    I love the idea of roasting veggies, and the Parmesan cheese definitely works!

  • Reply
    Yesim
    October 14, 2010 at 1:23 pm

    tx for nice recipe, i m a kinda diet nowadays:)) and looking for light,healthy, not fatty but also tasty dishes and it s really hard to find:)))

  • Reply
    suchitra
    October 14, 2010 at 3:59 pm

    it’s fantastic! broccoli is my fav and roasting them with garlic is a great idea!

  • Reply
    Couscous & Consciousness
    October 14, 2010 at 11:18 pm

    My partner is a real broccoli lover – he likes to have some every day, so I know he’s going to love this.
    Sue

  • Reply
    Medifast Coupon Codes
    October 15, 2010 at 8:56 am

    Nice broccoli recipe, the flavors of the broccoli won’t be all smothered. Thanks for a great veggie side idea.

  • Reply
    GreenGirl
    October 17, 2010 at 12:24 am

    delicious broccoli recipe.

  • Reply
    cca
    October 19, 2010 at 11:38 am

    this looks DELICIOUS!

    i WILL be making this sometime throughout the week- Yum!

  • Reply
    Kayle (The Cooking Actress)
    November 26, 2011 at 2:30 pm

    I did it! I made these and I ate broccoli! Admittedly, after 4 florets I was like “Ok…that’s enough”. But 4 is more than 0!

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