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Oven roasted broccoli with smashed garlic takes broccoli from basic to delicious in under 30 minutes. A simple side dish with 5 ingredients.
Roasted Broccoli with Smashed Garlic
This easy broccoli recipe is perfect if you’re tired of making this green vegetable the same old way. Roasting broccoli with garlic creates a sweet, nutty flavor, and the aroma that wafts through your kitchen will have everyone asking when dinner is ready. I like it topped with shaved Parmesan, but you can also add red pepper flakes or fresh lemon juice. More of my favorite roasted vegetable recipes are this Oven-Roasted Cauliflower, Roasted Asparagus, and Roasted Parmesan Green Beans.
Roasted Broccoli Ingredients
- Broccoli Florets: Cut 1 ½ pounds of fresh broccoli into bite-sized pieces with part of the stems still intact.
- Garlic: Smash six cloves of garlic with the back of a knife. Don’t mince or chop it because it might burn.
- Olive Oil: Drizzle two tablespoons of extra virgin olive oil over the veggies.
- Salt and Black Pepper to season to taste.
- Parmesan: The cheese is optional, but I like topping my roasted broccoli with shaved parmesan. Grated or shredded parmesan would also work.
How to Roast Broccoli
- Prep: Preheat the oven to 425°F, and line a rimmed baking sheet with parchment paper.
- Season: On the prepared pan, toss the broccoli with garlic, olive oil, salt, and pepper. Spread it in a single layer so it’s not touching other pieces.
- Bake: Place the sheet pan in the center of the oven and roast for 15 to 20 minutes until the broccoli is golden brown and the stems are crisp-tender. Top with Parmesan cheese if desired.
Variations
- Vegetables: Swap broccoli with cauliflower or broccolini.
- Lemon: Squeeze a little lemon juice over the roasted broccoli.
- Heat: Sprinkle red pepper flakes over the florets for a spicy kick.
- Seasoning: Add other spices, like onion powder, bagel seasoning, dried parsley, thyme, or Italian seasoning.
- Frozen Broccoli: Many people asked in the comments about using frozen broccoli. I prefer fresh since it’s simple to prep, but if you really want to use frozen, try roasting it for 10 minutes, pull it out of the oven and season it, and then bake for another five to 10 minutes.
- Feeding more or less people? Depending on how many people you’re feeding, you can double or halve this roasted broccoli recipe. If you double it, put the florets on two baking sheets so they don’t get overcrowded.
What to Serve with Roasted Broccoli
Roasted broccoli is very versatile and goes with so many dishes. Serve it with chicken, baked salmon, or air fryer pork chops with mashed potatoes. It would also be good with meatloaf, turkey cutlets with parmesan crust, air fryer steak or salisbury steak. Use leftovers to make a grain bowl with quinoa, farro or rice and your favorite protein.
How to Store Roasted Broccoli
Roasted broccoli is best eaten fresh from the oven, but it will last up to 4 days refrigerated in an airtight container. Leftovers are great eaten in grain bowls. Reheat the broccoli in the microwave, air fryer, or oven until warm.
FAQs
Steamed versus roasted broccoli is a personal choice, but I love it best roasted. It’s my favorite way to eat broccoli because I think roasting gives it the most flavor. Plus, it’s easy to throw in the oven while I finish other dishes for dinner.
If your broccoli is soggy, it may be that the pan was overcrowded. The florets need space between them so they don’t steam.
Roasted broccoli is a nutritious choice, packed with dietary fiber, vitamins such as C, K, and A, and powerful antioxidants like sulforaphane. Compared to boiling, roasting can retain more of its nutrients, and when combined with olive oil, it introduces beneficial monounsaturated fats.
More Broccoli Recipes You’ll Love
Yield: 4 servings
Serving Size: 1 /4th of broccoli
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Preheat the oven to 425°F and line a baking sheet with parchment paper.
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On the prepared baking sheet, toss the broccoli florets with the garlic, olive oil, salt, and pepper.
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Spread the broccoli in a single layer and roast in the center of the oven about 15-20 minutes, until broccoli is golden brown and the stems are crisp-tender.
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Top with Parmesan cheese, if desired.
Last Step:
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- Vegetables: Swap broccoli with cauliflower or broccolini.
- Lemon: Squeeze a little lemon juice over the roasted broccoli.
- Heat: Sprinkle red pepper flakes over the florets for a spicy kick.
- Spices: Add other spices, like onion powder, bagel seasoning, dried parsley, thyme, or Italian seasoning
- Frozen Broccoli: Many people asked in the comments about using frozen broccoli. I prefer fresh since it’s simple to prep, but if you really want to use frozen, try roasting it for 10 minutes, pull it out of the oven and season it, and then bake for another five to 10 minutes.
- Feeding more or less people? Depending on how many people you’re feeding, you can double or halve this roasted broccoli recipe. If you double it, put the florets on 2 baking sheets so they don’t get overcrowded.
Serving: 1 /4th of broccoli, Calories: 124 kcal, Carbohydrates: 13 g, Protein: 5 g, Fat: 7.5 g, Saturated Fat: 1 g, Sodium: 57 mg, Fiber: 4.5 g, Sugar: 3 g
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