Simple Roasted Broccoli with Garlic – drizzled with a touch of olive oil and seasoned with salt pepper. Crispy, tender and delicious! Gluten Free + Whole30 + Paleo
Did you know that roasting veggies actually makes them taste better?
No, really. The dry heat from the oven caramelises the natural vegetable sugars, mellowing out bitterness and adding a new depth of flavour.
Every time I make roasted broccoli I ask myself why I’m not making it everyday. It’s hands down the tastiest way to eat broccoli and that’s just a straight up fact as far as I’m concerned. Not to mention is dead easy to make
Tips for Making Perfect Roasted Broccoli Every Time
- Dry it. If you wash your broccoli just before roasting make sure to pat off any excess water before roasting. Too much extra water will just cause the broccoli to steam in the oven instead of crisping up.
- Chop it. I recommend chopping up the broccoli into flat, bite-sized pieces lengthwise before roasting. Chopping the broccoli up this way will do two things:
- Flat pieces of broccoli equals more surface area of broccoli in contact with the hot baking sheet which will make for a crispier final product.
- Small pieces of broccoli will cook faster.
- Flip it. About halfway through your cook, remove the baking sheet from the oven and flip over the broccoli to ensure both sides can crisp up. This doesn’t need to be perfect. If you’re in a rush you can just quickly kind of toss it all together and stir with a spatula, but if you have the time I think it’s worth it.
- Burn it? It sounds weird and wrong but don’t be afraid to let the ends blacken up a bit before taking them out of the oven. Maybe it would sound better to say it’s charred, yeah? Charred broccoli = crispier broccoli.
A few More Notes & Questions
Can I roast broccoli from frozen?
- Yes! Though keep in mind you may need to add a about five or so minutes in the oven and it will probably not get as crisp since frozen broccoli will have a higher water content so it’s going to steam more in the oven.
What about the stalk?
- No need to toss that out – roast it too! After you remove the florets from the larger stem, peel off the outter layer of stem and then slice it up into 1/4 inch slices. Roast that along with the rest of the broccoli and you’re good to go.
More Roast Vegetables You Might Enjoy:
- Honey Roast Parsnips
- Roasted Root Vegetables
- Crispy Roasted Tenderstem Broccoli
- Teriyaki Roasted Brussels Sprouts
- Easy Roasted Root Vegetables
- Roasted Butternut Squash Slices with Parsley Pesto
- Garlic and Chili Roasted Broccoli Salad
- Crispy Roasted Brussels Sprouts with Bacon
Don’t forget to #asaucykitchen on instagram if you try this Roasted Broccoli with Garlic! I love seeing what you make! You can also post your pictures to my facebook page!
- 1 large broccoli head
- 2 tablespoons olive oil
- 4 cloves garlic, smashed with the peel still on
- salt & pepper
- Preheat oven to 400°F/205°C. Line a large baking sheet with baking paper and set aside.
- Remove broccoli stem. Peel the outer layer of the stem and then slice into 1/4 inch thick pieces. Chop the broccoli florets into little bite sized bits - the smaller the florets the faster/crispier the broccoli. Add the sliced stems and florets to your lined pan.
- Add the smashed garlic cloves. Drizzle the oil over the top of the broccoli and sprinkle with salt and pepper. Use your hands or a spoon to quickly toss everything together, coating it all in oil.
- Arrange the broccoli in a single layer - try not to overlap the broccoli so that it can all crisp up. Use two baking sheets if you need.
- Place in the oven and roast for 18-20 minutes. About halfway through the cook take the broccoli out and flip the pieces over. When done, serve immediately.
Can I roast broccoli from frozen?
- Yes! Though keep in mind you may need to add a about five or so minutes in the oven and it will probably not get as crisp since frozen broccoli will have a higher water content so it's going to steam more in the oven.