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This crispy & delicious Garlic Roasted Broccoli will be your new favorite side! It's healthy and vegan and comes together with just a little bit of prep.
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Why you will love this recipe
- Its so easy to make - limited prep and then it bakes itself
- It's so good for you! Broccoli is packed with loads of essential vitamins, fibers and antioxidants.
- So tasty! Ever had kale chips? Well, this is like the dinner version of that.
- You use the whole broccoli. Yes, that's true. Don't waste that stem - just peel it and chop it and it's gonna be your favorite part.
What you need to make it
Ingredient notes & substitutions
- Garlic can be skipped for a subtler but equally crispy roasted broccoli
- Olive oil can be swapped for another type of vegetable oil
How to make it
Start by preheating your oven to 400°F (200°C) and line a baking tray with parchment paper.
- Separate the broccoli florets into bite-size pieces, and peel the stem and slice it into pieces ⅕ of an inch thick (50 mm). Place in a bowl.
- Slice the garlic as thin as possible, and add to the broccoli
- Add olive oil
- Add salt
- Add ground black pepper
- Mix together using your hands, and massage the broccoli while mixing to really get the seasoning in there
- Spread out on a baking tray
- Cook in the middle of the oven for 20 minutes, until browned at the edges
Tips & tricks
- Mix it up and try lemon pepper instead of black pepper - or something else you have at home - and find your own favorite!
- A squeeze of lemon (Just a squeeze! We still want the broccoli to come out crispy.) adds a fresh touch. Especially great if serving with fish or seafood!
- Don't make the broccoli florets too small or they will be overcooked before they're crisp - you want a good size for a forkful, but not smaller than that
- Cook time will vary with your oven and the size of the broccoli pieces. Keep an eye on them and remove them when they have nice, brown edges!
- Store leftovers in the fridge in an airtight container for up to 4 days - the crispiness will go, but the taste will stay
- Eat leftover broccoli cold, either as a side or added to salads
- Heat leftover broccoli in the microwave in 30 second increments or for 5 minutes in a frying pan over medium heat
- Freeze leftovers for up to 3 months. Same here, the texture will change but they will still be delicious.
Recipe FAQ
Yes, you can - the color and texture will be a little bit different, but it's still delicious.
Broccoli is one of the healthiest veggies, and since you're roasting it with just a little bit of olive oil you get all the health benefits without adding any bad stuff.
Yes, absolutely! Broccoli turning yellow is a sign that it's wilting, but it doesn't mean it's gone bad. Smell it and see - if it smells like broccoli, it's fine.
If a big part of the broccoli has turned yellow it might be a bit bitter. I then recommend removing any parts with a lot of yellow and using the rest.
Serving suggestions
Not sure what to serve this Garlic Roasted Broccoli with? Here are some of my favorite ways of eating it!
- Next to a rib eye steak
- With lemon pepper salmon
- As a side for feta stuffed chicken
- Dipped in whipped feta cheese
- As a side for duck with orange sauce
- With lemon & basil grilled chicken
- For Thanksgiving dinner
- As a healthy component of your Christmas spread
More quick & easy side dishes
Love quick & easy side dishes, like this one? Then I think you will love these!
- Garlicky Smashed Potatoes with Parmesan cheese
- Creamy Rice [with Vegan Option]
- Arugula Salad with Sun-dried Tomatoes & Honey Lemon Vinaigrette
- Creamy French Potato Salad with Dijon Mustard Vinaigrette [Vegan]
- Caulislaw - Raw Cauliflower Salad [Coleslaw Style]
- Air Fryer Sweet Potatoes with Cinnamon
- Air Fryer Potato Wedges
- Air Fryer French Fries from Frozen
Did you love this recipe? Give it a 5 star rating!
...and let me know what you loved about it in the comments.
Recipe
Garlic Roasted Broccoli
Print Pin Rate
Ingredients
- 2 heads broccoli 1 head weighs about ½ lb (225 g)
- 3 garlic cloves sliced thin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Divide the broccoli florets into bite-size pieces. Cut off the final, ugly, part of the stem, then peel the stem and slice it ⅕ of an inch (50 mm) thick.
- Place the broccoli florets and sliced stem in a large mixing bowl together with the sliced garlic. Add olive oil, salt and black pepper and mix well. Use your hands and massage the broccoli pieces.
- Spread the broccoli and garlic out on top of the baking sheet and bake in the middle of the oven for 20 minutes. Serve!
Equipment needed for this recipe
- Baking tray
- Mixing bowl*
Video
Notes
Ingredient notes & substitutions
- Garlic can be skipped for a subtler but equally crispy roasted broccoli
- Olive oil can be swapped for another type of vegetable oil
- Broccoli - you can use frozen broccoli, but the color & texture will be a bit different
Tips & tricks
- Mix it up and try lemon pepper instead of black pepper - or something else you have at home - and find your own favorite!
- A squeeze of lemon (Just a squeeze! We still want the broccoli to come out crispy.) adds a fresh touch. Especially great if serving with fish or seafood!
- Don't make the broccoli florets too small or they will be overcooked before they're crisp - you want a good size for a forkful, but not smaller than that
- Cook time will vary with your oven and the size of the broccoli pieces. Keep an eye on them and remove them when they have nice, brown edges!
- Store leftovers in the fridge in an airtight container for up to 4 days - the crispiness will go, but the taste will stay
- Eat leftover broccoli cold, either as a side or added to salads
- Heat leftover broccoli in the microwave in 30 second increments or for 5 minutes in a frying pan over medium heat
- Freeze leftovers for up to 3 months. Same here, the texture will change but they will still be delicious.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Byron Thomas
I was looking for something new to do with roasted broccoli, and guess what!? - I found this recipe on Pinterest and it's exactly the same as the roasted broccoli I already make. Hahaha! I guess there's no way to improve on an already perfect recipe.
Emmeline Kemperyd
Haha great minds think alike! If you find an even better version please let me know I will be very interested!
Cheese Curd In Paradise
My family loves this recipe! We are garlic lovers, and the flavor with the broccoli is so so so delicious. I love this for an easy weekday side.
Emmeline Kemperyd
So happy to hear that! Thank you for commenting!
Jessica Formicola
This is the absolute BEST way to make broccoli! Thanks so much for sharing the recipe!
Emmeline Kemperyd
It sure is! Thank you for commenting & rating!
Courtney | Love & Good Stuff
This is my families favourite way to eat broccoli - and I agree, a little bit of lemon juice really adds to the flavour!
Emmeline Kemperyd
Same here! I put lemon on everything so yes of course on my broccoli as well 😉
Denay DeGuzman
When it comes to delicious healthy veggies, I'm a big fan of broccoli. Your special recipe with roasted garlic looks amazing. I'll be trying this tonight!
Emmeline Kemperyd
Same here!! Let me know how it turns out! 😀
Traci
Why do I not make this more often?! Such an easy, healthy recipe that goes with EVERYTHING! Thanks for another winner!
Emmeline Kemperyd
Haha right?! Such a great side for the colder months when you don't want a cold salad. And thank you for the kind words!! <3
Beth
This looks fabulous! I think I could even get my non veggie loving kiddos to gobble these up!
Emmeline Kemperyd
That's the ultimate test, right?! Thank you for commenting & rating, Beth!
Carina
Love roasted veg, love broccoli, adore garlic (in just about anything!), looks delicious and so healthy too!
Emmeline Kemperyd
Thank you Carina, same here!!