Garlic Broccoli

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

Garlic 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 broccoli

How to make garlic broccoli

The primary method for this garlic broccoli is roasting it! If you have 30 minutes to spare, this makes the very best flavor! It comes out tender and charred, perfect with the a zing of lemon and savory garlic. (If you have less time, scroll down to other other methods). Here are a few things to remember for this recipe:

  • Cut the broccoli into even medium-sized pieces, leaving the stems long. To make the best oven roasted garlic 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.
  • Use olive oil before roasting and after. Another tip we’ve found is using olive oil on the broccoli before roasting, and then adding just a drizzle after! The broccoli is a little dry after roasting, and adding a little afterwards brings nice flavor and moistness.
  • Roast at 425 degrees Fahrenheit. 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.

Faster methods: steam it or saute it!

You also can make garlic broccoli with a few faster methods: steamed, Instant Pot, or sauteed. If you’re in a hurry, steaming broccoli is the quickest way to make it, followed by steaming. It takes only 5 minutes to steam and 7 minutes to saute. Steaming and sauteing broccoli makes it come out bright green and crisp tender.

If you want to make garlic broccoli in a hurry: steam or saute it! Then stir in the grated garlic, olive oil, and lemon juice after you remove it from the heat. It will taste just as good and be much quicker to make. You can also steam broccoli in a pressure cooker / Instant Pot if you have one, and it’s quick and easy as well! Here are our best methods:

Sauteed broccoli

How to serve it

Once cooked, garlic broccoli goes slightly sweet and nutty in flavor. This broccoli recipe 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.

This garlic broccoli tastes best straight out of the oven, since it loses its crispness in the fridge. However, you can enjoy the leftovers cold or re-warmed in the oven.

Love garlic? Try more Great Garlic Recipes!

Garlic broccoli

This garlic broccoli recipe is…

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

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Oven roasted broccoli

BEST Garlic Broccoli

1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 4.92 out of 5)

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


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


  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper
  • 1 medium garlic clove
  • 2 tablespoon fresh lemon juice


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. (Alternate method: For a shortcut instead of roasting, steam the broccoli instead! Use Best Steamed Broccoli or Instant Pot Broccoli, then go to Step 3.)
  2. Chop the broccoli into medium-sized florets, leaving a good amount of the stem for a nice shape (see the photo). Mix the broccoli florets with 2 tablespoons olive oil and the kosher salt. Roast for 20 to 25 minutes, until tender and slightly browned (no need to stir!).
  3. When the broccoli is done, remove the pan from the oven. Grate the garlic onto the pan, and add the remaining 1 tablespoon olive oil and the lemon juice. Use a spoon to gently toss it all together (separating any grated garlic that clumps together). Serve immediately.
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

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

Looking for more vegetarian side dishes?

We’ve got lots of side dish ideas for you! Here are a few of our favorites:

Last updated: March 2020

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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.


  • Reply
    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
    October 14, 2010 at 12:07 pm

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

  • Reply
    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
    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.

  • 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
    October 17, 2010 at 12:24 am

    delicious broccoli recipe.

  • Reply
    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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