Roasted Broccoli and Garlic a low-carb savory dish that is healthy, nutrient-dense, and can be enjoyed on its own or alongside your favorite fish and meat dishes. Treat yourself today!
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. Because they're not farm fresh, 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 preferred.
Check the cut end of the stalk. It should be moist and not show signs of decay.
What Do I Do with the Broccoli Stalks?
Broccoli has long stalks. The tip 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
Chop up the broccoli, toss it in a big bowl with chopped fresh garlic, a little olive oil, seasonings, and pop it in the oven. Within 5 minutes, your kitchen will have the sweet smell of garlic, and 10 minutes later, you will have a delicious meal or side dish.
This Dish is Delicious and Nutritious Too!
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 has been used for centuries as a natural antibiotic and is rich in vitamins C and B6 and manganese.
Loving the Leftovers!
Roasted Broccoli and Garlic leftovers should be stored in an airtight container for up to 3 days. They can be reheated in a skillet with a little oil or unsalted butter. Freezing is not recommended.
Try These Roasted Vegetable Recipes:
Roasted Broccoli and Garlic
- 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
- 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.
- Toss with tongs after 10 minutes and rotate pan 90 degrees. Roast another 10 minutes or until broccoli is tender and garlic is golden brown.
- When cool enough to handle, season to taste with salt and pepper.
The nutrition information is provided as a courtesy and it comes from online calculators. Although we try to attempt to provide accurate information, these figures are estimates only.