This garlic roasted broccoli recipe is so easy to make you will never settle for boiled or steamed broccoli again. This recipe couldn’t be simpler making this recipe a quick and easy side dish for any weeknight meal!
As a kid I despised broccoli but just like many things how food is made makes all the difference. My dad like many parents used to try and encourage me to eat it by telling me to pretend I was a giant who could eat trees. But if you think about it… why would I want to eat trees or broccoli?
Fast forward many many years and now broccoli go figure is on my table at least once a week. It is one of my favourite vegetables and it is best when roasted with garlic. Roasting dries the flowers out a bit and gives them a great crispy texture and amazing toasted flavour. And this recipe couldn’t be simpler!
Ingredients You’ll need
- Broccoli – one head for a family of 4 will do but double up if you want some leftovers
- Garlic powder – adds some flavour. Minced fresh garlic can be used too… About 1 clove is all you need.
- Olive oil – helps to crispy up the broccoli and adds flavour.
- Salt and Pepper – Just sprinkle some on to taste. Always add less at first and more as you need so you don’t risk over seasoning.
If you like you can also add some cauliflower to the mix and do a half and half veggie mix. Roasted cauliflower is amazing too!
HOw to make garlic roasted broccoli
Remove the large thick stem and cut the head of the broccoli into bite-sized pieces. You can include the smaller stems of each floret it is just the really large thick one that is really tough and not so great to eat.
Place the cut broccoli in a large bowl and add the olive oil, garlic, salt and pepper. Mix or even better use your hands to massage the garlic and salt and pepper to the tops of the broccoli. This will season them well and ensure the tops of the broccoli have some olive oil on them to help them get a little crispy.
Preheat the oven to 375ºF. Place the seasoned broccoli on a non-stick cookie sheet lined with foil or a clay baking sheet like the one I have that never sticks and doesn’t require foil or parchment ever. It is a Pampered Chef baking sheet and while I am not affiliated with them in any way I tell you this is the best baking sheet in the universe!
Bake for 15-20 minutes or until the broccoli is fork-tender and the tops of the broccoli and stems have started to brown. Told you it was easy… boiled broccoli you have been exiled for good! Oven-baked broccoli reigns supreme!
Can roasted broccoli be made in advance?
Yes, but it won’t be as good. When stored in the fridge the broccoli retains moisture and gets limp and loses any crispy goodness you achieved through roasting. This recipe is best served fresh.
Can This Broccoli recipe be made in an air-Fryer?
Sure can! Prepare it exactly the same way but reduce the cooking time by 3-5 minutes because with the air-fryer circulating the air top and bottom the broccoli will cook much faster.
other quick & Healthy side dishes
- Butter Smothered Green Beans
- Air-Fryer Turnip Fries
- Kale & Nappa Cabbage
- Sauteed Rapini or Broccoli Rabe
- Glazed Carrots with Honey & Balsamic
- Cilantro Lime Fire Roasted Vegetables
Garlic Roasted Broccoli
- Measuring Spoons
- Large Bowl
- Baking Sheet
- 1 head broccoli
- 1 1/2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper or to taste
- Preheat oven to 375 F.
- Trim broccoli, discard large stem and trim top into bite-sized pieces.
- Place chopped broccoli into a large bowl and add the olive oil, garlic, salt and pepper. Mix well.
- Place on a non-stick or lined baking sheet and back for 15-20 minutes or until stems are fork-tender and florets are beginning to crispy up and brown. Remove from oven and serve.