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Garlic Roasted Broccoli

25 minutes
| 4 Comments |
4.75 from 4 votes
Jump to Recipe | Updated: | by

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white plate filled with roasted broccoli
made it? tap the stars to add your rating!
4.75 from 4 votes
Yield: 4
Ready In: 25 minutes
This is my favorite way to prepare broccoli: Garlicky, roasted and incredibly quick and easy to whip up!
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Recommended Equipment:

  • Baking Sheet

Ingredients

  • 1 large broccoli head (cut into florets)
  • 2 tablespoons olive oil
  • 2 cloves garlic (peeled and crushed)
  • ¼ teaspoon dried garlic powder (or more to taste)
  • salt & pepper
Prep Time: 10 minutes
Cook Time: 15 minutes
Ready In: 25 minutes

Instructions

  • Heat oven to 425°F and line a baking sheet with aluminum foil (you can also just spray it with nonstick cooking spray, but it will be harder to clean).
  • Place broccoli on prepared baking sheet, drizzle with olive oil and toss with garlic, dried garlic, salt and pepper until evenly coated.
  • Roast for 15-20 minutes, or until broccoli is tender and slightly charred.

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    Nutrition

    Calories: 116kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 480mg | Fiber: 4g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 136mg | Calcium: 74mg | Iron: 1mg

    More recipe information

    Cuisine: Healthy
    Course: Side Dish
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    top down view on plate with broccoli side dish
    close up photo of roasted broccoli

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    Nora Rusev from Savory Nothings
    About Nora 
    When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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    Comments

    1. Lolly says

      4 stars
      Recently made this; easy to make and everyone loved it!

      Reply

      • Nora says

        I’m so glad, Lolly!

        Reply

    2. Natalie says

      5 stars
      We all loved it!! Thank you!

      Reply

      • Nora says

        I’m so glad, Natalie!

        Reply