If you need a healthy side dish that will add some green to your plate, then you have come to the right place! Forget about soggy, flavorless steamed broccoli, because this Garlic Roasted Broccoli Recipe will quickly become your family’s favorite veggie!
Hey, friends! I hope that you’re enjoying the weekend!
I’m quickly popping in to share this super-simple broccoli recipe that will make you fall in love with the cruciferous veggie again!
Broccoli has always been a favorite vegetable in our house, and it’s one of the few green options that all 4 of the boys will actually eat.
I often default to frozen bags of broccoli because they’re so easy, but let’s be honest: they’re not very interesting!
With spring upon us and farmer’s markets popping up again, I thought that it would be appropriate to offer a new quick-prep option for that head of fresh broccoli in your refrigerator.
With a touch of garlic, a crispy exterior, and the natural sweetness that’s brought out as a result of the roasting process, this broccoli recipe is a winner that you will turn to again and again.
If I’m going to serve a vegetable side dish more than once or twice, it better be REALLY easy. I’m too worried about getting an entree on the table each night — I can’t bother with fussing over the extras!
Fortunately, this broccoli recipe only requires a few minutes of hands-on time and a few ingredients that you probably already have in your kitchen. It’s healthy, it’s kid-approved, and it’s a great way to get you out of the frozen vegetable rut.
GARLIC ROASTED BROCCOLI RECIPE
Garlic Roasted Broccoli Recipe
Prep
Cook
Total
Yield 4 servings
This Garlic Roasted Broccoli recipe will quickly become your family's favorite side dish!
Ingredients
1 large bunch broccoli (about 3 ½ - 4 cups of florets)
2 tablespoons olive oil
3 teaspoons minced garlic (I often use a squeeze bottle of fresh pre-minced garlic from the produce section as a shortcut)
Salt and pepper, to taste
Instructions
Preheat oven to 450 degrees F. Line a large baking sheet with foil and spray with cooking spray.
Cut broccoli into small florets. Place broccoli in a large bowl and toss with olive oil, garlic, salt and pepper, until evenly coated.
Spread broccoli in a single layer on the prepared baking sheet.
Roast broccoli until the edges are crispy and the stems are crisp-tender (about 15-20 minutes).
Notes
Adjust the cooking time to suit your preference. I love a crispy, charred roasted broccoli, so I tend to leave the broccoli in the oven longer. If your kids don't want much char on the outside of the broccoli, pull it out as soon as it's tender (after about 15-18 minutes).
Courses Side
Cuisine American
Nutrition Facts
Serving Size 1/4 of the recipe
Amount Per Serving | ||
|---|---|---|
Calories 105.7 | ||
% Daily Value | ||
Total Fat 7.5 g | 12% | |
Saturated Fat 1.1 g | 6% | |
Sodium 41.4 mg | 2% | |
Total Carbohydrates 8.7 g | 3% | |
Dietary Fiber 4.6 g | 18% | |
Sugars 2.6 g | ||
Protein 4.7 g | 9% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I gave the florets several liberal shakes of lemon pepper. Killer stuff!!! For a couple of years now I’ve done this same thing with a crimini mushroom/asparagus dish. It’s a meal in itself and I have to make it at least once a week, sometimes twice and as a certified die-hard carnivore that’s saying a lot.
Sounds delicious! 🙂
Blair, the casserole dish is beautiful! Is it metal or ceramic?
Hi, Lynn! It’s metal! It’s kind of like vintage enamelware, and I found it at an antique store near my home here in Virginia. Sorry that I don’t have a specific link to share it with you online.
What brand of lemon pepper. The one I bought is very artificial tasting.