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.
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.
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?
- Toss broccoli florets with olive oil, salt, pepper, and minced garlic.
- Bake at 425 degrees for about 20 minutes, until brown and crisp on the edges.
If you love broccoli, try the creamy and comforting casserole in the video below:
Disclosure: This post contains affiliate links.
Garlic Roasted Broccoli.
This is the best garlic roasted broccoli recipe. It's easy, flavorful, and kids and adults love it!
Ingredients
Instructions
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Preheat the oven to 425 degrees.
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Trim the florets off of the broccoli crowns. Place them on a cookie sheet.
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Drizzle with the olive oil, and add the minced garlic. Toss to coat. Season with salt and pepper
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Bake at 425 degrees for about 20 minutes, stirring occasionally. The edges should get brown and crispy.
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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.
If you love roasted veggies, try my recipe for lemon garlic roasted romanesco and perfect seasoned roasted cauliflower.
This post was originally published in June 2011. It has been updated with new photos and more information.
Louise
That looks yummy! The nutritional facts ,is it per portion or the hole recope?The amount of proteins is very interesting!
Kelly Roenicke
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!
Katie
Delicious recipe!
Ann Marie
i’ve never roasted broccoli…but it sounds/looks delish! thanks for the idea.
Jen
I do this with kale!! It’s sooo good!!
Lori @ Studio Waterstone
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.
kimmie
Yum!
I love roasted broccoli, cauliflower, and brussel sprouts. :) so good!
megan lane
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 :)
Crystle
I am a broccoli junkie, usually steamed. I’ll give this a try!
Kel
yummy! I love roasted veggies!
Kathryn
I’ve never tried the broccoli, but I love the asparagus that way! :)
Meeling
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!
Lois Moon
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.
Kristi Bowman
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!