Try this Garlic Roasted Broccoli recipe if you want to jazz up your greens tonight. It’s easy to make with just a handful of ingredients, and the broccoli tastes oh-so delicious!
Broccoli is one of those vegetables that tastes just so much better when it’s prepared the right way. There’s a time and place for steaming it, but when I want a lot of flavor and very little work, I will definitely roast I with a nice dose of garlic.
If cooked broccoli has been your weeknight staple, say goodbye to mushy overcooked vegetables and hello to a side dish everyone will love!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Make sure to check the recipe card at the end of this post for exact quantities and cooking instructions!
Ingredient notes
- Broccoli: I would highly recommend using fresh broccoli here for the best texture. Pre-cut bagged is fine. Frozen can work if you defrost it first, but the texture will be a little different from fresh.
- Oil: Olive oil is my personal preference in this recipe, but vegetable oil works just fine.
- Minced garlic: If you’re out of garlic or just don’t want to bother with mincing, double or triple the garlic powder and skip the fresh.
How to make Garlic Roasted Broccoli
Before you begin: Preheat your oven to 420°F. If you want to line your sheet pan, I recommend using foil instead of parchment for better crispness.
1. Combine the garlic and seasoning with the olive oil.
2. Place the broccoli in a large bowl and toss with the seasoned oil.
3. Spread the broccoli on your prepared sheet pan and roast in the oven for 15-20 minutes, or until cooked through and golden-crispy on top.
For the best taste and crispiness, you’ll want to serve your broccoli immediately. I will say that it’s delicious even once cooled, but still… Fresh from the oven is best!
Recipe tips
- Broccoli: If you’re using a head of broccoli, make sure to cut the florets into even sizes. I usually cut large florets in half lengthwise, this way they cook more evenly and you won’t end up with a pan of differently cooked vegetables.
- Seasoning variations: Feel free to change up the seasoning to your taste. Some lemon juice or lemon zest is really nice with the garlic. So is grated parmesan sprinkled on after roasting!
- Roasting time: The roasting time will depend on the size of your florets and your exact oven. Make sure to watch your broccoli once it’s been in the oven for about 10 minutes, to make sure it comes out perfectly.
Recipe FAQs
How do you stop broccoli from burning when roasting?
The main key to keep your broccoli from burning is to make sure you cut it into evenly sized florets. Cut large ones in half lengthwise if needed!
The other key point is to watch it closely once it has been in the oven for 10 minutes. Don’t be afraid to get some color on the broccoli, but remove it from the oven once it’s browned and crispy.
Why is my roasted broccoli soggy?
The other side of the coin: Soggy roasted broccoli! If you crowd your pan, your broccoli will steam in the oven instead of roast, and it will turn out soggy.
To avoid this, use a regular-sized sheet pan (not a smaller pan, and especially not a casserole dish!). If you want to line it, use foil and not parchment paper.
If you feel your pan is too crowded, it’s better to spread the broccoli across two pans. The same goes for doubling the recipe: If you want to make a large batch, you must use two or more pans to roast the broccoli.
How to store leftovers
Store leftovers in a covered dish in the fridge for up to 3 days. Reheat in the oven at 425°F for 5-8 minutes, until fully heated and crisped up again.
Serving ideas
This is a versatile vegetable side dish that works with so many mains!
Here are some of our favorite meals to go with roasted broccoli:
- Chicken and rice
- Steak and mashed potatoes or roasted potatoes
- Italian meatballs and spaghetti
More side dishes to try
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Garlic Roasted Broccoli
Recipe details
Ingredients
- 1 head broccoli 1-1.5 pounds, cut into florets
- 3 tablespoons olive oil
- 3 cloves garlic peeled and minced
- ¼ teaspoon dried garlic powder or more to taste
- ½ teaspoon salt
- ground black pepper to taste
Instructions
- Prep: Heat oven to 425°F and line a sheet pan with aluminum foil (or spray with cooking spray, broccoli roasts better but it will be harder to clean).
- Season broccoli: Place 1 head broccoli in florets in a large mixing bowl. Combine 3 tablespoons olive oil, 3 cloves garlic, ¼ teaspoon dried garlic powder, ½ teaspoon salt and ground black pepper in a small bowl. Pour over broccoli and toss to coat evenly.
- Roast: Spread broccoli on prepared sheet pan (do not overcrowd pan, or broccoli will turn out soggy). Roast at 425°F for 15-20 minutes, or until broccoli is tender and slightly charred. Serve immedietaly.
Notes
Ingredient notes
- Broccoli: I would highly recommend using fresh broccoli here for the best texture. Pre-cut bagged is fine. Frozen can work if you defrost it first, but the texture will be a little different from fresh.
- Oil: Olive oil is my personal preference in this recipe, but vegetable oil works just fine.
- Minced garlic: If you’re out of garlic or just don’t want to bother with mincing, double or triple the garlic powder and skip the fresh.
Recipe tips
- Broccoli: Cut the florets into even sizes. I usually cut large florets in half lengthwise, this way they cook more evenly and you won’t end up with a pan of differently cooked vegetables.
- Seasoning variations: Feel free to change up the seasoning to your taste. Some lemon juice or lemon zest is really nice with the garlic. So is grated parmesan sprinkled on after roasting!
- Roasting time: The roasting time will depend on the size of your florets and your exact oven. Make sure to watch your broccoli once it’s been in the oven for about 10 minutes, to make sure it comes out perfectly.
- Store leftovers in a covered dish in the fridge for up to 3 days. Reheat in the oven at 425°F for 5-8 minutes, until fully heated and crisped up again.
Nutrition
More recipe information
Recipe first published on 01/14/2020. Updated with new photos and text on 06/14/2024.
Lolly says
Recently made this; easy to make and everyone loved it!
Nora says
I’m so glad, Lolly!
Natalie says
We all loved it!! Thank you!
Nora says
I’m so glad, Natalie!