This recipe for crispy Oven Roasted Broccoli and Garlic is healthy, low-carb, nutrient-dense, and can be enjoyed on its own or alongside your favorite fish and meat dishes. Treat yourself today!
Table of contents
How to Select and Store Broccoli
Choose firm stalks with tight dark green florets. Flowering and yellowing broccoli is not fresh. At the grocery store, turn the broccoli over and take a look at the underside of the florets.
Broccoli from the grocery store is not farm fresh and most of them are starting to yellow. We have to make do sometimes, so choose the one that has the least yellow on it. Organic is always best.
Always check the cut end of the stalk. It should be moist and not show signs of decay.
What Can I Do with the Broccoli Stems?
Broccoli has long stalks. The rough end of each stem should be trimmed and discarded. The long stalks can be peeled with a vegetable peeler to make them more tender.
You can chop them up and use them in the dish; they taste good. You can also freeze them, and use them in your next pot of vegetable soup.
How to Roast Broccoli and Garlic
- Adjust oven rack to middle position and heat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss broccoli and garlic with oil, salt, and pepper.
- Spread broccoli in a single layer on the baking sheet.
- Roast 20 minutes, or until broccoli is tender, and garlic is golden brown.
- When cool enough to handle, season to taste with salt and pepper.
TOP TIP: Leave room between every piece of broccoli. If the pieces are touching, the broccoli will steam and the pieces will not get crispy.
Is Roasted Broccoli Nutritious?
Roasted Broccoli with Garlic is a great recipe to support your immune system, a tremendous source of fiber, and has a low caloric content.
Broccoli is a cruciferous vegetable and an excellent source of fiber, vitamins A, C, K, and folate.
In the Allium (onion) family, garlic is a natural antibiotic and is rich in vitamins C and B6 and manganese.
How To Store The Leftovers
Roasted Broccoli and Garlic leftovers should will hold in an airtight container for up to 3 days. Reheat it in a skillet with a little oil or unsalted butter. Although you can freeze your leftovers, we always eat them so quickly there is nothing left the next day.
We roast broccoli at 400 degrees Fahrenheit or 204 degrees Celsius.
Roasted Broccoli makes a great side dish for chicken, beef, or fish. You can toss roasted broccoli and garlic with cooked pasta with a little extra-virgin olive oil and red pepper flakes for a quick weeknight meal. It is also a great salad topper!
Yes, roasted broccoli is very crispy.
At 400 degrees Fahrenheit, broccoli is tender in about 20 minutes, depending on how big each piece is. The most important thing is to cut each piece roughly the same size so they brown evenly.
You can enjoy roasted broccoli with steak, burgers, chicken, turkey, fish (any style) and salad.
How often do we call our vegetables a treat? Crispy oven roasted broccoli is one of our favorite side dishes. The garlic lends a sweetness to the dish. It is nutritious and one of the easiest ways to cook broccoli. You can serve the dish with salad, pasta, or a big steak.
Try the recipe today and let us know what you think!
Try Some More Roasted Vegetable Recipes
- How to Roast Brussels Sprouts
- The Best Roasted Garlic Cauliflower
- Roasted Sweet Potatoes
- How to Roast Broccoli with Carrots
- Oven Roasted Carrots and Cauliflower
Roasted Broccoli and Garlic
Ingredients
- 1 bunch fresh broccoli (about 1 ½ pounds), rinsed and trimmed
- 1 head of garlic peeled and roughly choopped
- 3 tablespoons olive oil or melted coconut oil
- ½ teaspoon pink Himalayan salt or Redmond's Real Salt
- ½ teaspoon black pepper
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss broccoli and garlic with oil, salt, and pepper.
- Spread broccoli in a single layer on the baking sheet.
- Roast 20 minutes, or until broccoli is tender, and garlic is golden brown.
- When cool enough to handle, season to taste with salt and pepper.
