Oven-Roasted Broccoli with Garlic
Roasting broccoli takes a few more minutes than steaming it in the microwave, but I just love it more. Even frozen broccoli gets a complex, caramelized, savory taste in the oven that you just can’t replicate without high, even, dry heat.
This broccoli makes a wonderful accompaniment to nearly any meal, and leftovers are delicious sprinkled over a salad or pasta.
This recipe is adapted from https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-broccoli-with-garlic-recipe-1928248.
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Oven-Roasted Broccoli with Garlic Recipe
Heartier and more flavorful than steam-in-bag, this oven-roasted broccoli takes just a few minutes of active time.
Makes: 4 servings
Prep time:
Cook time:
- 1 1/2 pounds broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced (about a tablespoon of minced garlic)
- Salt to taste
- Pepper to taste
- Optional: fresh squeeze of lemon juice and freshly grated Parmesan for serving
- Preheat the oven to 425 degrees (Fahrenheit).
- Toss the broccoli florets with the olive oil, garlic, salt, and pepper in a large mixing bowl.
- Place the broccoli on a baking sheet or on a large glass baking dish. Spread the florets out and roast them in the oven, without stirring, until the edges are crispy (about 20 minutes).
- If your broccoli florets were frozen, add a few minutes of baking time (three-five) plus two-four minutes under the broiler to crisp them up a bit. Watch carefully as oven heat can vary.
- Serve with a squeeze of lemon juice and/or a pinch of Parmesan if desired.
Notes and Nutrition Information
While roasted broccoli is best fresh, you can keep leftovers in the refrigerator for up to three days.
This broccoli pairs beautifully with almost everything from teriyaki chicken to jalapeno popper meatballs.
Make sure to pat water off your broccoli florets after washing—the drier you can get the broccoli, the crispier it will be.
Frozen broccoli florets work just fine for this recipe, but as you can imagine, they do not crisp up as well due to their water content.
One fourth of the recipe as written (no lemon or Parmesan) contains approximately 121 calories, 8 grams of fat, 12 grams of carbohydrates, 5 grams of protein, 5 grams of fiber, 3 grams of sugar, and 95 milligrams of sodium.
