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    Home » Recipes » Sides

    Roasted Broccoli with Garlic

    Published: Nov 8, 2020 by Sherri Hall · This post may contain affiliate links.

    pin showing broccoli on a white plate with a fork

    This irresistibly flavorful roasted broccoli with garlic is super easy to make with just 3 ingredients plus salt and pepper and ready in just 20 minutes! It’s the perfect side for your favorite main dishes and is great for mixing into pasta or topping on pizza. Once you try it, you’ll never want to make it any other way!

    Jump to Recipe
    overhead of roasted broccoli with garlic garnished with salt on white plate

    If you have never roasted broccoli before, you are truly missing out.

    Seriously.

    Roasting just takes this cruciferous veggie to a whole new level.

    A level that steaming and sauteeing just can’t accomplish.

    A level of perfect texture where the tender middle meets the slightly crispy golden brown edges.

    But wait. There’s more...

    Because then you throw in some garlic!

    I kid you not...the flavor is magical.

    So magical, you might not want to share it with anybody else.

    No worries. If you want to eat a whole tray of broccoli by yourself, there’s no judgement here. 😉

    broccoli and garlic on baking sheet with wooden spoon after being cooked

    How to make roasted broccoli with garlic

    Preheat your oven to 450° F.

    Now, prepare the broccoli.

    I used a bag of pre-washed, fresh broccoli florets but you can use a fresh bunch of broccoli too.

    bag of broccoli florets

    If using a bunch, be sure to remove the stalk and wash the broccoli.

    Then, cut it into florets.

    Once you have your florets (or if you are using the bagged kind), go ahead and cut any really large pieces into smaller ones.

    Add the broccoli and garlic pieces to the middle of a baking sheet in a pile.

    uncooked broccoli and garlic in pile on baking sheet

    Pour on the olive oil and use your hands to evenly coat the broccoli and garlic with the oil.

    Spread the coated broccoli and garlic out evenly on the baking sheet.

    Season with salt and pepper.

    broccoli and garlic with olive oil, salt and pepper

    Roast in the oven for 20 minutes without stirring, until broccoli is starting to brown but not burn.

    broccoli and garlic on baking sheet after cooking

    Enjoy as is or garnish with coarse sea salt, crushed red pepper flakes or vegan Parmesan.

    It's also great topped with some roasted sunflower seeds.

    broccoli garnished with coarse sea salt on white plate with fork

    Ideas for serving

    This dish is the perfect side for your favorite mains. We love it with our marinated tempeh and baked BBQ tofu.

    It also makes a great pizza topper and is perfect for using in salads.

    You can also toss it with some pasta, olive oil and vegan Parmesan or mix in some vegan Bechamel and freshly squeezed lemon juice.

    It's also tasty served with our easy pasta with vegan ricotta and makes a great mix in for our vegan lemon risotto.

    Storing and reheating

    Store leftover broccoli in an airtight container in the refrigerator for 3-5 days.

    To reheat, spread the broccoli and garlic out on a baking dish and bake at 425° until hot, about 10-15 minutes. Keep an eye on it so that it doesn't burn.

    Alternatively, you can place leftovers in a covered microwave-safe dish and microwave until heated thoroughly. Note that the broccoli will turn stofter in the microwave.

    broccoli and garlic on white plate

    Other broccoli dishes you might enjoy

    • Air Fryer Broccoli
    • Vegan Broccoli Cheese Soup
    • Vegan Broccoli Quiche
    • Lentil Pasta with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce (vegetarian or vegan option)
    overhead of broccoli garnished with coarse sea salt
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    Roasted Broccoli with Garlic

    This irresistibly flavorful roasted broccoli with garlic is super easy to make with just 3 ingredients plus salt and pepper and ready in just 20 minutes! It’s the perfect side for your favorite main dishes and is great for mixing into pasta or topping on pizza. Once you try it, you’ll never want to make it any other way!
    Course Side Dish
    Cuisine Gluten-Free, Vegan
    Keyword broccoli, dairy-free, garlic, gluten free, vegan, vegetarian
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4
    Calories 95kcal
    Author Sherri Hall

    Ingredients

    • 12 oz broccoli florets (I used a bag of pre-washed, fresh florets)
    • 4 cloves garlic, peeled and sliced in half lengthwise
    • 2 tablespoon olive oil
    • fine sea salt or kosher salt to taste
    • freshly ground black pepper to taste

    Instructions

    • Preheat oven to 450° F.
    • Cut any really large pieces of florets into smaller ones.
    • Add the broccoli and garlic to the middle of a baking sheet in a pile. Pour on the olive oil and use your hands to evenly coat the broccoli and garlic with the oil. Spread the coated broccoli and garlic out evenly on the baking sheet. Season with salt and pepper.
    • Roast in the oven for 20 minutes without stirring, until broccoli is starting to brown but not burn.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    Store leftover broccoli in an airtight container in the refrigerator for 3-5 days.
    To reheat, spread the broccoli and garlic out on a baking dish and bake at 425° until hot, about 10-15 minutes. Keep an eye on it so that it doesn't burn.
    Alternatively, you can place leftovers in a covered microwave-safe dish and microwave until heated thoroughly. Note that the broccoli will turn stofter in the microwave.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 95kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Fiber: 2g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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