This oven Roasted Broccoli recipe with garlic is sure to be your new favorite—golden crisp-tender broccoli tossed with olive oil, minced garlic, kosher salt, and black pepper.
Why You’ll Love This
- This easy roasted broccoli recipe is so easy to prepare you’ll be making broccoli this way all the time!
- Roasting broccoli gives it a much better flavor and texture. Roasting enhances its natural sweetness and adds a slight nutty carmalized taste.
- This broccoli side dish recipe pairs well with almost any meal, such as chicken, beef, pork, or fish.
- It’s very versatile. Top it with parmesan cheese or a squeeze of fresh lemon juice. Switch up the seasonings and toppings to your liking. See the tips section for suggestions.
- It’s a kid-friendly, simple side dish! Most kids love roasted vegetables way more than plain steamed or boiled broccoli.
How to Make Oven Roasted Broccoli
- Cut the broccoli into equal bite-sized pieces so they roast evenly.
- You can mix the florets with the seasonings in a large bowl first, then arrange on the baking pan. I do it right on the baking sheet to avoid extra cleanup.
- You can roast the stem, but be sure to peel the tough outer layer and cut it into equal size pieces.
- DO NOT overcrowd the pan. Broccoli needs room to roast; otherwise, the florets will produce steam and not achieve the crispy browned edges.
- For more even browning, I suggest not using parchment paper. Roasting directly on the baking sheet is the better way. With that said, I understand the ease of cleanup by using parchment paper.
- Use any leftovers in pasta or salads.
Omit the garlic for plain roasted broccoli. Or you can use garlic powder.
Try switching up the seasonings such as Cajun seasoning, lemon pepper, fresh thyme, Italian seasoning, seasoning salt (Lawry’s), or even Everything Bagel Seasoning. Like it spicy? Sprinkle some red pepper flakes over the top.
Use your favorite toppings. We like grated Pecorino Romano cheese, grated parmesan cheese, and a squeeze of fresh lemon. Try some shredded sharp cheddar cheese. A drizzle of sesame oil is delicious topped with some sesame seeds!
I don’t recommend roasting broccoli ahead of time. It is best served immediately. You can cut the florets, place them in an airtight container, and refrigerate until ready to roast them.
I don’t recommend using frozen broccoli. It tends to become soft and mushy after cooking.
Store the roasted broccoli once it is completely cooled in an airtight container in the refrigerator for up to 4 days. Reheat in a 350 degree oven until warmed through 5-7 minutes. The microwave tends to make broccoli mushy. I don’t recommend freezing cooked broccoli, it changes the texture once thawed.
More Side Dish Recipes
Roasted Broccoli Recipe
- 1 1/2 lbs Fresh broccoli florets
- 3 tbsp Olive oil
- 2 cloves Garlic minced
- 1/2 tsp Kosher salt or more to taste
- 1/4 tsp Black pepper or more to taste
- Fresh lemon juice
- Cut the broccoli into equal-sized florets.1 1/2 lbs Fresh broccoli florets
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or brush the pan with olive oil.
- Place the broccoli florets in the middle of the sheet pan. Drizzle the olive oil, minced garlic, kosher salt, and black pepper over the broccoli. Toss to coat them evenly. Arrange them in a single layer.3 tbsp Olive oil, 2 cloves Garlic, 1/2 tsp Kosher salt, 1/4 tsp Black pepper
- Roast for 15-20 minutes, until they are slightly browned and crisp tender. Serve immediately with a squeeze of lemon juice if desired.Fresh lemon juice