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Oven roasted broccoli with smashed garlic takes broccoli from basic to delicious in under half-hour. A straightforward side dish with 5 ingredients.
Roasted Broccoli with Smashed Garlic
This easy broccoli recipe is ideal if you happen to’re drained of creating this green vegetable the usual way. Roasting broccoli with garlic creates a sweet, nutty flavor, and the aroma that wafts through your kitchen may have everyone asking when dinner is prepared. I prefer it topped with shaved Parmesan, but you too can add red pepper flakes or fresh lemon juice. More of my favorite roasted vegetable recipes are this Oven-Roasted Cauliflower, Roasted Asparagus, and Roasted Parmesan Green Beans.
Roasted Broccoli Ingredients
- Broccoli Florets: Cut 1 ½ kilos of fresh broccoli into bite-sized pieces with a part of the stems still intact.
- Garlic: Smash six cloves of garlic with the back of a knife. Don’t mince or chop it because it would burn.
- Olive Oil: Drizzle two tablespoons of additional virgin olive oil over the veggies.
- Salt and Black Pepper to season to taste.
- Parmesan: The cheese is optional, but I like topping my roasted broccoli with shaved parmesan. Grated or shredded parmesan would also work.
How you can Roast Broccoli
- Prep: Preheat the oven to 425°F, and line a rimmed baking sheet with parchment paper.
- Season: On the prepared pan, toss the broccoli with garlic, olive oil, salt, and pepper. Spread it in a single layer so it’s not touching other pieces.
- Bake: Place the sheet pan in the middle of the oven and roast for 15 to twenty minutes until the broccoli is golden brown and the stems are crisp-tender. Top with Parmesan cheese if desired.
Variations
- Vegetables: Swap broccoli with cauliflower or broccolini.
- Lemon: Squeeze a bit lemon juice over the roasted broccoli.
- Heat: Sprinkle red pepper flakes over the florets for a spicy kick.
- Seasoning: Add other spices, like onion powder, bagel seasoning, dried parsley, thyme, or Italian seasoning.
- Frozen Broccoli: Many individuals asked within the comments about using frozen broccoli. I prefer fresh because it’s easy to prep, but if you happen to really need to make use of frozen, try roasting it for 10 minutes, pull it out of the oven and season it, after which bake for an additional five to 10 minutes.
- Feeding kind of people? Depending on how many individuals you’re feeding, you’ll be able to double or halve this roasted broccoli recipe. When you double it, put the florets on two baking sheets in order that they don’t get overcrowded.
What to Serve with Roasted Broccoli
Roasted broccoli could be very versatile and goes with so many dishes. Serve it with chicken, baked salmon, or air fryer pork chops with mashed potatoes. It might even be good with meatloaf, turkey cutlets with parmesan crust, air fryer steak or salisbury steak. Use leftovers to make a grain bowl with quinoa, farro or rice and your favorite protein.
How you can Store Roasted Broccoli
Roasted broccoli is best eaten fresh from the oven, but it can last as long as 4 days refrigerated in an airtight container. Leftovers are great eaten in grain bowls. Reheat the broccoli within the microwave, air fryer, or oven until warm.
FAQs
Is broccoli higher steamed or roasted?
Steamed versus roasted broccoli is a private alternative, but I adore it best roasted. It’s my favorite option to eat broccoli because I feel roasting gives it essentially the most flavor. Plus, it’s easy to throw within the oven while I finish other dishes for dinner.
Why is my broccoli soggy within the oven?
In case your broccoli is soggy, it could be that the pan was overcrowded. The florets need space between them in order that they don’t steam.
How healthy is roasted broccoli?
Roasted broccoli is a nutritious alternative, full of dietary fiber, vitamins equivalent to C, K, and A, and powerful antioxidants like sulforaphane. In comparison with boiling, roasting can retain more of its nutrients, and when combined with olive oil, it introduces useful monounsaturated fats.
More Broccoli Recipes You’ll Love
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 4 servings
Serving Size: 1 /4th of broccoli
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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On the prepared baking sheet, toss the broccoli florets with the garlic, olive oil, salt, and pepper.
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Spread the broccoli in a single layer and roast in the middle of the oven about 15-20 minutes, until broccoli is golden brown and the stems are crisp-tender.
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Top with Parmesan cheese, if desired.
Last Step:
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Variations:
- Vegetables: Swap broccoli with cauliflower or broccolini.
- Lemon: Squeeze a bit lemon juice over the roasted broccoli.
- Heat: Sprinkle red pepper flakes over the florets for a spicy kick.
- Spices: Add other spices, like onion powder, bagel seasoning, dried parsley, thyme, or Italian seasoning
- Frozen Broccoli: Many individuals asked within the comments about using frozen broccoli. I prefer fresh because it’s easy to prep, but if you happen to really need to make use of frozen, try roasting it for 10 minutes, pull it out of the oven and season it, after which bake for an additional five to 10 minutes.
- Feeding kind of people? Depending on how many individuals you’re feeding, you’ll be able to double or halve this roasted broccoli recipe. When you double it, put the florets on 2 baking sheets in order that they don’t get overcrowded.
Serving: 1 /4th of broccoli, Calories: 124 kcal, Carbohydrates: 13 g, Protein: 5 g, Fat: 7.5 g, Saturated Fat: 1 g, Sodium: 57 mg, Fiber: 4.5 g, Sugar: 3 g