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Home » Side Dish » The Tastiest Garlic Roasted Broccoli.

The Tastiest Garlic Roasted Broccoli.

Aug 3, 2023 by Kelly Roenicke · 15 Comments

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garlic broccoli

Garlic roasted broccoli is the perfect easy side dish for any meal. Kids and adults love this flavorful, tender broccoli with crispy brown edges. If you’re feeling bored with this veggie, you have to try it roasted with lots of garlic – you won’t be disappointed.

garlic roasted broccoli on a tray

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 enjoy this cruciferous veggie is to cover it with garlic and roast it.

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. We love it alongside roasted chicken legs or even with turkey sloppy joes.

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

Jump to:
  • Oven Temperature
  • Substitutions
  • Step by Step Instructions
  • Tips for Success
  • Variations
  • Storage
  • More Roasted Vegetables
  • Recipe
roasted broccoli recipe

Oven Temperature

I like roast broccoli at 425 degrees F for about 20 – 25 minutes. The edges of the broccoli florets should be brown and crispy.

Substitutions

  • You can roast frozen broccoli florets if you don’t have fresh broccoli. It may take a few extra minutes for them to get brown and crisp, but it should still work!
  • If you don’t have fresh garlic, you can use jarred minced garlic. You could also use a teaspoon of garlic powder in a pinch.

Step by Step Instructions

  1. Toss broccoli florets with olive oil, salt, pepper, and minced garlic.
broccoli florets after roasting
  1. Bake at 425 degrees F for about 20-25 minutes, until brown and crisp on the edges.
roasted broccoli florets

Tips for Success

  • Be sure to pat the broccoli dry after you rinse it off. If you don’t the edges may not get as crispy.
  • Line your cookie sheet with parchment paper for easy cleanup.
  • Cut the broccoli into florets that are about the same size so that they all cook evenly.

Variations

  • Try adding a pinch of red pepper flakes for a spicier version.
  • Add some nutritional yeast to make a cheesy, savory version of this recipe.
  • If you are able to eat dairy, parmesan cheese is delicious sprinkled on top after the broccoli is done cooking.

Storage

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!

🍽 Looking for more comforting dinner recipes? Join my community to get delicious gluten free, dairy free, and top 9 free recipes in your inbox each week!

More Roasted Vegetables

  • Roasted Romanesco
  • Seasoned Roasted Cauliflower
  • Roasted Brussels Sprouts and Mushrooms
  • Roasted Garlic Curried Cauliflower

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

Disclosure: This post contains affiliate links.

Recipe

easy garlic roasted broccoli

The Tastiest Garlic Roasted Broccoli.

Kelly Roenicke
This is the best way to enjoy broccoli – roasting it makes it tender with crispy edges that are delicious. It's easy, flavorful, and kids and adults love it!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 303 kcal

Ingredients
 
 

  • 4 broccoli crowns
  • 3 cloves garlic minced
  • 3 Tablespoons olive oil
  • ⅓ teaspoon salt
  • ¼ teaspoon pepper
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Instructions
 

  • Preheat the oven to 425 degrees F.
  • Wash the broccoli crowns and pat them dry. Trim the florets off of the broccoli crowns. Place them on a cookie sheet.
  • Drizzle with the olive oil, and add the minced garlic. Toss to coat. Season with salt and pepper
  • Bake at 425 degrees F for about 20-25 minutes, stirring occasionally. The edges should get brown and crispy.
  • Season with more salt and pepper if desired.

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

Calories: 303kcalCarbohydrates: 41gProtein: 17gFat: 12gSaturated Fat: 1gSodium: 395mgPotassium: 1930mgFiber: 15gSugar: 10gVitamin A: 3790IUVitamin C: 543mgCalcium: 290mgIron: 4.5mg
Keyword easy
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

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Filed Under: Dairy Free, food, Gluten Free, 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, Peanut 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. D

    August 03, 2023 at 5:38 pm

    5 stars
    This is my favorite way to eat this vegetable! So good.

    Reply
  2. Louise

    March 01, 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 09, 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
  3. Katie

    January 28, 2019 at 8:36 pm

    5 stars
    Delicious recipe!

    Reply
  4. Ann Marie

    June 16, 2011 at 6:05 pm

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

    Reply
  5. Jen

    June 15, 2011 at 12:21 pm

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

    Reply
  6. 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
  7. kimmie

    June 14, 2011 at 6:51 pm

    Yum!

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

    Reply
  8. 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
  9. Crystle

    June 14, 2011 at 1:47 pm

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

    Reply
  10. Kel

    June 14, 2011 at 12:52 pm

    yummy! I love roasted veggies!

    Reply
  11. Kathryn

    June 14, 2011 at 11:16 am

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

    Reply
  12. 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
  13. 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
  14. 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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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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