Garlic Roasted Broccoli Recipe

4.80 from 5 votes

This Garlic Roasted Broccoli recipe will quickly become your family's favorite side dish!

Course Side

Cuisine American

Keyword broccoli side dish, garlic roasted broccoli, oven roasted broccoli

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 96kcal

1 large bunch broccoli or 2 broccoli crowns (about 4 cups of florets)
2 tablespoons olive oil
1 tablespoon minced garlic (about 3 cloves) (or sub with ½ teaspoon garlic powder)
Kosher salt and ground black pepper
Optional, for serving: fresh lemon wedges, grated Parmesan cheese, and/or crushed red pepper flakes

Preheat oven to 425°F. Spray a large rimmed sheet pan with nonstick cooking spray (line with foil for easy cleanup, if desired).
Cut the broccoli into small florets. Place the broccoli on the sheet pan. Toss the broccoli with the olive oil, garlic, ¼ teaspoon kosher salt, and a dash of black pepper until evenly coated. Spread the broccoli in a single layer on the prepared baking sheet.
Roast until the edges of the broccoli are crispy and the stems are crisp-tender, about 15-20 minutes, stirring halfway through.
Taste and season with additional salt and pepper, if desired. Garnish with a squeeze of lemon juice, grated Parmesan, or crushed red pepper flakes. Serve immediately.

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 (10-15 minutes).
Air Fryer Option: toss the florets with the olive oil, garlic, salt, and pepper. Air fry in a single layer at 375 degrees F for 8-10 minutes, or until done. Work in batches if necessary so that you don't overcrowd the air fryer basket.
Make sure your broccoli is fresh for best flavor.
Leftover broccoli can be stored in the fridge for 2-3 days and enjoyed cold in salads or reheated as a side.