Garlic Roasted Broccoli
crispy & delicious
Garlic Roasted Broccoli will be
your new favorite side
healthy and vegan
and comes together with
just a little bit of prep.
Gluten Free, Low Lactose, Vegan, Vegetarian
Potato peeler or pairing knife*
1 head weighs about ½ lb (225 g)
ground black pepper
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.
2 heads broccoli
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.
3 garlic cloves,
1 teaspoon salt,
½ teaspoon ground black pepper,
2 tablespoon olive oil
Spread the broccoli and garlic out on top of the baking sheet and bake in the middle of the oven for 20 minutes. Serve!
Ingredient notes & substitutions
can be skipped for a subtler but equally crispy roasted broccoli
can be swapped for another type of
- 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
for up to 3 months. Same here, the texture will change but they will still be delicious.
A recipe from alwaysusebutter.com