Garlic Roasted Broccoli

Ingredients

• 340 g (12 oz; about 5 cups)broccoli florets
• 2 clovesgarlic, diced
• 30 ml (2 tablespoons)extra virgin olive oil
• to tastekosher salt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Season the broccoli

   Line a sheet pan with non-stick foil if you like. Add the broccoli florets, drizzle with the oil and scatter over the minced garlic. Toss everything together on the pan with your hands, then sprinkle with salt.

3. 3

   Roast until browned

   Bake for 20 minutes, stirring halfway through so the broccoli cooks evenly. It is ready when slightly browned. Taste and add more salt if needed.

What is garlic roasted broccoli?

This is a simple American-style vegetable side: broccoli florets are coated in olive oil, seasoned with garlic and salt, then roasted until tender and lightly browned. Roasting gives the edges more colour and flavour than steaming, while keeping the ingredient list short.

The method works because the florets cook directly on a hot pan, and a stir halfway through helps them brown more evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 93 calories, 2g protein, 6g carbs, 7g fat.

The broccoli supplies most of the carbohydrates, while the olive oil provides most of the fat; the dish contains only a small amount of protein. Pair it with a protein-rich main and a source of grains or other carbohydrates for a more complete plate.

Choosing and preparing the broccoli

Even florets: Aim for pieces of a similar size so they finish cooking at roughly the same time. If some are much larger than others, cut them down before roasting.

Dry florets: If you have washed the broccoli, dry it well before adding the oil. Excess water can make it steam rather than brown.

Garlic and olive oil

Olive oil: Toss the florets until they are lightly coated; the oil helps the surfaces roast and take on colour.

Diced garlic: Spread it among the florets so its flavour reaches the whole tray. Keep an eye on the pan during roasting, as small pieces of garlic can brown faster than the broccoli.

Getting the texture right

Pan space: Arrange the florets in a single layer where possible. Crowding traps moisture and makes browning less likely.

Doneness: Look for slightly browned spots and florets that are tender when pierced. Stir once during the 20-minute bake to expose more sides to the pan.

Timing and serving

The stated roasting time is 20 minutes at 190°C (375°F), with a stir halfway through. Oven performance and floret size can affect how quickly the broccoli browns, so use the visual cues as well as the timer.

Serve it straight from the pan as a side, or add it to grain bowls, pasta or other savoury dishes. A squeeze of lemon at the table can brighten the flavour.

Seasoning to taste

Kosher salt: The recipe leaves the amount to personal taste, so begin with a modest sprinkle before roasting and adjust after tasting.

Final check: Taste a floret while it is warm, when the garlic and salt are easy to assess. Add any extra salt gradually.

Recipe notes & tips

• Cut the florets to a similar size for more even cooking.
• Dry washed broccoli thoroughly before tossing it with oil.
• Spread the florets out rather than piling them up on the pan.
• Stir the broccoli once halfway through the roasting time.
• Taste before adding extra salt at the end.

Variations

• Add lemon: Squeeze fresh lemon juice over the broccoli just before serving.
• Add chilli: Scatter chilli flakes over the florets before roasting for gentle heat.
• Add Parmesan: Finish with finely grated Parmesan after baking.
• Use black pepper: Add freshly ground black pepper with the salt.
• Make it herby: Toss with chopped parsley after roasting.

Common mistakes to avoid

• Wet broccoli: It can steam instead of brown; dry the florets well before seasoning.
• Uneven pieces: They finish at different times; cut larger florets down to match smaller ones.
• Crowded pan: The broccoli may steam; use a larger pan or roast in batches.
• Skipping the stir: One side can colour more than the rest; turn the florets halfway through.
• Too much salt at once: The final seasoning may be excessive; add it gradually and taste.

How to store

Keep cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat on a baking tray in a hot oven until warmed through; the florets may be softer than when freshly roasted.

Frequently asked questions