This Roasted Garlic Broccoli recipe is a quick and easy vegetarian side dish. It's ready in 15 minutes, making it the perfect addition for a busy weeknight meal.
Roasted vegetables are a super easy side dish, and clean-up is a breeze when you use parchment paper to protect the pan from mess. Preparation for this Roasted Garlic Broccoli recipe is done right on the baking sheet, so you do not even need a bowl for mixing.
Roasted garlic broccoli is made in much the same way as my my favorite roasted vegetable recipe, Roasted Okra and Onions. Roasted broccoli pairs well with Basil Lime Chicken or Creole Chicken in Green Chili Sauce. Another quick and easy side dish using only one pan is Seasoned Green Beans, or if you are grilling try our easy Grilled Asparagus.
What you need to make Roasted Garlic Broccoli
- Fresh broccoli
- Extra virgin olive oil
- Garlic cloves
- Parmesan cheese
- Lemon, for garnish
See recipe card for quantities.
How to make Roasted Garlic Broccoli
Preheat the oven to 425°F while you chop and rinse the broccoli. Cut all the pieces into approximately the same size for even cooking.
Line a cookie sheet with parchment paper.
Place broccoli florets on the lined cookie sheet in a single layer.
Drizzle with oil. It doesn't have to be perfectly distributed. We're going to spread it around in the next step.
Toss the oil and broccoli to evenly coat the florets. I like to use my hands for this step—it's a bit messy, but it gets everything more evenly distributed than using a spoon. Sprinkle the minced garlic, salt, and pepper evenly over the broccoli.
Ensure that your oven is at temperature before inserting the pan. Cooking the broccoli quickly will keep it crisp and prevents the sulfuric smell that can occur when broccoli is overcooked. Roast until the broccoli is crisp-tender, about 10-15 minutes.
Remove from the oven and mix in all but a few shavings of Parmesan cheese. Transfer to a serving dish, top with remaining Parmesan cheese and serve immediately. Garnish with a lemon, if you like. A little fresh lemon juice can add a flavorful pop to roasted vegetables.
Roasted Garlic Broccoli variations
Roasted Garlic Broccoli can be switched up in a variety of ways:
- Spicy - try adding crushed red pepper flakes to taste after roasting to add a little heat to the dish
- Hearty - toss with hot, cooked pasta and a little more olive oil after roasting
- Dressed up - sprinkle dry, chopped tarragon before tossing with the garlic and olive oil
- Asian - add a bit of sesame oil to the olive oil used in the recipe
- Main course - add chopped chicken or drained, pressed tofu before roasting (be sure to cook chicken to an internal temperature of 165ºF)
A large sheet pan with enough room to spread out the broccoli is essential for even heating. Don't crowd the broccoli florets. Piling them will result in uneven cooking, with some florets getting too brown and others not cooking enough.
Top tip: Don't skip using parchment paper—it is the key to easy cleanup. The paper should be cut large enough to cover the entire baking sheet, but avoid letting the edges drape too far over the sides to prevent the paper burning.
How should leftover roasted broccoli be stored?
Store leftover roasted broccoli in an air-tight container in the fridge for up to 4 days. Although leftovers can be frozen for up to six months, texture may suffer in the freezer. Cool completely and seal in an air tight container before freezing, then reheat in the oven.
Why is my roasted broccoli mushy?
If your florets are too close together, the water can't escape as they cook. You can prevent mushy broccoli by ensuring there's plenty of space on the pan. If your pan is crowded, you can use a second sheet pan.
How do you stop broccoli from burning when roasting?
Roasting requires higher temperatures than baking, so the margin of error is smaller for preventing burning. Use an oven thermometer to make sure your thermostat is calibrated correctly so that the oven temperature actually matches the temperature you you set the oven for. Also, make sure that your broccoli is in an even, single layer in the roasting pan. More than one layer will result in uneven cooking, with some florets getting too brown and others not cooking enough.
Can I make roasted cauliflower with this recipe?
Roasted cauliflower can be made using this same recipe. Just chop the head of cauliflower into evenly sized florets after peeling the leaves and washing, then follow the recipe as directed.
Roasted Garlic Broccoli
- 2 pounds fresh broccoli
- ¼ cup extra virgin olive oil
- 3-4 garlic cloves
- 1 teaspoon kosher salt
- black pepper to taste
- ½ cup shaved Parmesan cheese
- lemon slices, for garnish
- Preheat the oven to 425°F.
- Wash and cut the 2 pounds fresh broccoli into bite size pieces.
- Mince the 3-4 garlic cloves.
- Line a cookie sheet with parchment paper.
- Place the broccoli on parchment paper in a single layer and toss with the ¼ cup extra virgin olive oil, garlic, 1 teaspoon kosher salt, and black pepper to taste. Tossing with your hands gives the best results.
- Roast just until the broccoli is tender, 10 -15 minutes. Remove from the oven and toss in all but a few shavings of the ½ cup shaved Parmesan cheese.
- Place in a serving dish, garnish with lemon slices and remaining Parmesan cheese, and serve immediately.