Roasted broccoli (especially with garlic) is probably my all-time favorite way to make broccoli. However, this Baked Broccoli Casserole, this Garlic Roasted Broccoli Rice and these Roasted Broccoli Tots are also to-die-for!
I’m a big fan of roasting veggies, especially in the fall. The combination of heat and proper surface area on the pan can turn any vegetable into a savory side dish in no time. At a high heat, the sugars in the vegetable caramelize. When spread out over the pan in an even layer, the broccoli is able to brown properly.
This combination makes for a warm, tasty crowd-pleaser. I mean, garlic always helps too.
Related: Roasted Broccoli and Zucchini
The measurements for this recipe are really more of a guideline. You can add more or less olive oil, garlic, lemon juice, salt or pepper. Occasionally I also like to add some red pepper flakes about halfway through the roasting process for more heat.
Now, this recipe is very easy to put together. While preheating the oven to 400 degrees, I cut the broccoli into bite-size florets and rinse them off. Make sure to dry the florets thoroughly so that they roast better in the oven. Then, in a large bowl, toss together the broccoli, garlic, olive oil, salt, and pepper. Spread out evenly in a single layer on a rimmed baking sheet.
Roast for about 15 minutes until crispy and tender, until the edges begin to brown. About halfway through, flip the broccoli and add the red pepper flakes, if using. After it is done roasting, drizzle the lemon juice over the broccoli and serve.
Besides tasting delicious paired with garlic in this recipe, broccoli – you may have heard – is super. A super food. It’s got Vitamin C, it helps your body fight cancer, it helps with bone health, and it boosts your immune system. All from one vegetable. There isn’t much it doesn’t do.
Oh yes, I was one of those kids who would rather sit for an hour at the dinner table rather than finish my broccoli. But no more. I’m not sure I will be making broccoli any other way for awhile. Be forewarned that this broccoli makes an addictive, delectable side dish.
P.S. If you’re looking for a recipe that’s more hearty and perfect when cold weather hits, also try this sheet pan roasted broccoli and sweet potato: https://paleogrubs.com/roasted-broccoli-and-sweet-potatoes
- 2 heads of broccoli, cut into florets
- 3 tbsp melted coconut oil
- 5 cloves of garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp lemon juice
- Pinch of red pepper flakes (optional)
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the broccoli with melted coconut oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet.
- Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.
More Garlic Roasted Broccoli Recipes
Mediterranean Roasted Broccoli
Roasted broccoli is mixed with Mediterranean-inspired ingredients to form this flavor-packed side dish to bring to the table. Black olives, pine nuts, tomatoes, and lemon add a variety of tasty elements to this otherwise simple dish. Healthy and simple to prepare, this roasted broccoli dish should be on your table in no time.
1 large head broccoli, cut into florets
1 tbsp extra virgin olive oil
2 garlic cloves, minced
1 small tomato, chopped
1/4 tsp crushed red pepper
1 tbsp fresh basil, finely chopped
1/4 cup black olives, pitted and diced
2 tbsp toasted pine nuts
3 slices bacon, crumbled and cooked
Juice of 1/2 lemon
Salt and pepper, to taste
1. Preheat the oven to 400 degrees F. In a large bowl, toss the broccoli with olive oil, salt, pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet. Add the tomatoes to the pan. Bake until the broccoli florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using.
2. Combine the basil, black olives, pine nuts, and crumbled bacon in a small bowl and toss. To serve, place the roasted broccoli and tomatoes on a platter and top with olive mixture. Drizzle with lemon juice.