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Home » Side Dish » Super Tasty Garlic Roasted Broccoli.

Super Tasty Garlic Roasted Broccoli.

Jan 26, 2019 · Modified: Jul 16, 2021 by Kelly Roenicke · 14 Comments

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garlic broccoli

This recipe for the garlic roasted broccoli is simply the best! This is the perfect easy side dish for any meal. Kids and adults love this garlicky, crispy broccoli.

garlic roasted broccoli on a white platter

What’s your favorite way to eat broccoli?

We love broccoli soup, and crunchy broccoli salad, but I think the easiest and tastiest way is to make this garlic roasted broccoli.

Roasted broccoli takes very little prep time, and it’s nice and crispy and full of flavor. It’s a great side dish to serve with chicken, fish, or just about anything.

This is the perfect way to get your kids to enjoy broccoli. It’s salty, crispy, and just all around delicious.

What temperature is best for roasting broccoli?

I like roast broccoli at 425 degrees for about 20 minutes. The edges of the broccoli florets should be brown and crispy.

easy roasted broccoli recipe

Can you roast frozen broccoli?

Yes, you can roast frozen broccoli florets. It may take a few extra minutes for them to get brown and crisp, but it should still work!

How long can you keep leftover cooked broccoli?

You can store leftovers in the refrigerator for three days. It’s best when it’s fresh, though! And if your family loves this as much as mine does, you won’t have any leftovers!

How do you make garlic roasted broccoli?

  1. Toss broccoli florets with olive oil, salt, pepper, and minced garlic.
  2. Bake at 425 degrees for about 20 minutes, until brown and crisp on the edges.

how to roast broccoli

If you love broccoli, try the creamy and comforting casserole in the video below:

Disclosure: This post contains affiliate links.

garlic roasted broccoli on a white platter
5 from 1 vote
Print

Garlic Roasted Broccoli.

This is the best garlic roasted broccoli recipe. It's easy, flavorful, and kids and adults love it!

Course Side Dish
Cuisine Dairy Free, gluten free, Paleo, vegan., whole 30
Keyword easy side dish recipes, how to roast broccoli
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 303 kcal
Author Kelly Roenicke

Ingredients

  • 4 broccoli crowns
  • 3 cloves garlic minced
  • 3 Tablespoons olive oil
  • ⅓ teaspoon salt
  • ¼ teaspoon pepper
US Customary - Metric

Instructions

  1. Preheat the oven to 425 degrees.

  2. Trim the florets off of the broccoli crowns. Place them on a cookie sheet.

  3. Drizzle with the olive oil, and add the minced garlic. Toss to coat. Season with salt and pepper

  4. Bake at 425 degrees for about 20 minutes, stirring occasionally. The edges should get brown and crispy.

  5. Season with more salt and pepper if desired.

Recipe Notes

You can store leftover roasted broccoli in the refrigerator for up to 3 days.

You can use frozen broccoli florets if you wish, but the cooking time may be longer.

Nutrition Facts
Garlic Roasted Broccoli.
Amount Per Serving
Calories 303 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 395mg17%
Potassium 1930mg55%
Carbohydrates 41g14%
Fiber 15g63%
Sugar 10g11%
Protein 17g34%
Vitamin A 3790IU76%
Vitamin C 543mg658%
Calcium 290mg29%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

If you love roasted veggies, try my recipe for lemon garlic roasted romanesco and perfect seasoned roasted cauliflower.

roasted broccoli recipe

This post was originally published in June 2011. It has been updated with new photos and more information.

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Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Nut Free, Recipes, Side Dish, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Grain Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, paleo, Peanut Free, refined sugar free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Louise

    March 1, 2019 at 2:24 pm

    That looks yummy! The nutritional facts ,is it per portion or the hole recope?The amount of proteins is very interesting!

    Reply
    • Kelly Roenicke

      March 9, 2019 at 10:27 am

      Per portion, and I don’t know why the protein came out that way. Nutritional facts are based on an app and are not necessarily exact!

      Reply
  2. Katie

    January 28, 2019 at 8:36 pm

    5 stars
    Delicious recipe!

    Reply
  3. Ann Marie

    June 16, 2011 at 6:05 pm

    i’ve never roasted broccoli…but it sounds/looks delish! thanks for the idea.

    Reply
  4. Jen

    June 15, 2011 at 12:21 pm

    I do this with kale!! It’s sooo good!!

    Reply
  5. Lori @ Studio Waterstone

    June 14, 2011 at 8:40 pm

    Oh I LOVE roasting things – thanks to the Barefoot Contessa. :)

    Let’s see, I roast carrots, potatoes, asparagus, tonight I roasted sliced squash. I’ve learned that everything is better roasted with nothing but olive oil, s&p.

    Reply
  6. kimmie

    June 14, 2011 at 6:51 pm

    Yum!

    I love roasted broccoli, cauliflower, and brussel sprouts. :) so good!

    Reply
  7. megan lane

    June 14, 2011 at 3:20 pm

    my favorite!! this is one of the only ways i can get joel to eat veggies. i usually squeeze some lemon juice on them when they’re done & sometimes a little parm :)

    Reply
  8. Crystle

    June 14, 2011 at 1:47 pm

    I am a broccoli junkie, usually steamed. I’ll give this a try!

    Reply
  9. Kel

    June 14, 2011 at 12:52 pm

    yummy! I love roasted veggies!

    Reply
  10. Kathryn

    June 14, 2011 at 11:16 am

    I’ve never tried the broccoli, but I love the asparagus that way! :)

    Reply
  11. Meeling

    June 14, 2011 at 10:22 am

    Looks good! We do asparagus all the time…I especially like it done on the grill…asparagus, grape tomatoes, olive oil and salt and pepper. Into the grill basket and onto the grill until the tomatoes are just about to burst…Yum!

    Reply
  12. Lois Moon

    June 14, 2011 at 9:15 am

    Asparagus! I make it the same way – sea salt, pepper, and olive oil. When it is done sometimes I toss with some lemon zest and crushed pistachios. I also roast brussels sprouts.

    Reply
  13. Kristi Bowman

    June 14, 2011 at 8:05 am

    I LOVE roasted Broccoli, and I usually throw carrots and onions in there too. The tips of the broccoli get so crispy and yummy and full of flavor. I ALWAYS add garlic too (to just about everything) and sometimes lemon pepper. I roast up a batch a couple of times a week so I always have some on hand!

    Reply

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