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
If you have never roasted broccoli before, you are truly missing out.
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. 😉
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.
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.
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.
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.
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.
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)
Roasted Broccoli with Garlic
- 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
- 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)
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