Easy Roasted Garlic Broccoli is mega moreish with it's incredible tasting crispy fronds and green savoury deliciousness. Who knew that in 20 minutes and a mere smoosh, broccoli could be so seriously drop dead gorgeous.
I'm telling you here and now that roasted broccoli is hands down incredible. With only a few minutes prep you have, on the end of your fork, something truly great, no exaggeration lovely people.
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Reasons you'll love roasted broccoli with garlic
- super easy and quick ⭐
- super delicious ⭐
- healthy ⭐
- versatile ⭐
- crowd pleaser ⭐
- only a few ingredients ⭐
🥘Ingredients
- 2 tbsp extra virgin olive oil - can be no any unflavoured oil but extra virgin just brings a fabulous nutty flavour
- big pinch of salt
- 1 tsp garlic granules - can use minced garlic but it can burn and is not as easy to smoosh over all the broccoli
- head of broccoli (350 grams (12.3 oz) approx )
🔪Method
- Preheat the oven to 200C/400F/Gas Mark 6
- Cut the stalk off the bottom and then cut the broccoli into sections that are the same size. That tends to mean most of the florets in half and the bigger ones into 3.
- Add the pieces onto a large flat baking tray. I like to line mine with baking paper or a reusable silicone liner just so they don't stick.
- Tip on the oil and sprinkle the salt and garlic granules over the pile.
- Turn the pieces over and over in the oil and seasonings until evenly covered. Spread them all out nicely on your tray so that there's a bit of space between them.
- Roast for 15-20 minutes until tender. I check with a fork to see. Check at 15 minutes that they are not burning too much. You want frizzled edges not frazzled. Different ovens cook at different times so you may need to adjust your temperature.
- Serve straight away and I dare you not to fall in broccoli love.
🍽 Serving Suggestions
- Busy week night tea ⭐
- Sunday lunch ⭐
- Easy entertaining ⭐
- Simple healthy snack ⭐
That is how versatile this beautiful stuff is. It holds it's own and more at a dinner party and is just crazy good for a busy midweek 1 of 5.
- Slow Cooker Roast Chicken
- Slow Cooker Beef Stroganoff
- Sausage Casserole
- Sausage Pasta
- Sausage Mash Pie
- Minced Beef Pie
- Cheesy Fish Pie
- Spaghetti Bolognese
Variations
- You could add a tbsp of grated parmesan for some cheesy love.
- A squeeze of lemon juice for a lemony twist
- A sprinkling of red chilli flakes to add a little heat.
- Drizzle over some balsamic glaze for some savoury sweetness.
Leftovers
Store leftovers covered in the fridge for 3-5 days.
Freeze individual pieces on a baking tray for an hour before placing in a stout plastic container or freezer bag. It will freeze well for up to 3 months. Reheat from frozen.
It's best to reheat back in a hot oven.
Top Tips
- cut your broccoli pieces up the same size so they cook at the same rate
- make sure you use a large flat tray with shallow sides so as to cook the shizzle out of the broccoli pieces, higher sides will make the broccoli bake more than roast
- use extra virgin olive oil for a fantastic nutty flavour
- check five minutes before the end of cooking time that your broccoli isn't burning and adjust temperature if needs be.
More Easy Sides
- Slow Cooker Dauphinoise Potatoes
- Dauphinoise Potatoes
- Braised Red Cabbage
- Slow Cooker Red Cabbage
- Easy Ratatouille
- Creamed Spinach
- Slow Cooker Mac & Cheese
- Cauliflower Cheese
- Crispy Roast Potatoes
- Oven Baked Potato Wedges
Easy Roasted Broccoli with Garlic
Easy Roasted Garlic Broccoli is mega moreish with it's incredible tasting crispy fronds and green savoury deliciousness. Who knew that in 20 minutes and a mere smoosh, broccoli could be so seriously drop dead gorgeous.
Ingredients
- 1 head broccoli
- 2 tbsp extra olive oil
- 1 pinch sea salt
- 1 tsp garlic granules
Instructions
- Preheat the oven to 200C/400F/Gas Mark 6
- Cut the stalk off the bottom and then cut the broccoli into sections that are the same size. That tends to mean most of the florets in half and the bigger ones into 3.
- Add the pieces onto a large flat baking tray. I like to line mine with baking paper or a reusable silicone liner just so they don't stick.
- Tip on the oil and sprinkle the salt and garlic granules over the pile.
- Turn the pieces over and over in the oil and seasonings until evenly covered. Spread them all out nicely on your tray so that there's a bit of space between them.
- Roast for 15-20 minutes until tender. I check with a fork to see. Check at 15 minutes that they are not burning too much. You want frizzled edges not frazzled. Different ovens cook at different times so you may need to adjust your temperature.
- Serve straight away and I dare you not to fall in broccoli love.
Notes
-
- cut your broccoli pieces up the same size so they cook at the same rate
-
- make sure you use a large flat tray with shallow sides so as to cook the shizzle out of the broccoli pieces, higher sides will make the broccoli bake more than roast
-
- use extra virgin olive oil for a fantastic nutty flavour
-
- check five minutes before the end of cooking time that your broccoli isn't burning and adjust temperature if needs be.
- reheat leftovers in a hot oven or the air fryer
Nutrition
Calories: 116kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 60mg | Potassium: 489mg | Fiber: 4g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 136mg | Calcium: 72mg | Iron: 1mg
All nutritional information is approximate and intended only as a guide.
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!
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