Garlic Roasted Broccoli
Garlic roasted broccoli is the USA weeknight veggie side that beats steamed every time—charred edges, tender stems, and plenty of garlic. Roast hot at 425°F until browned; finish with lemon and Parmesan for a side that disappears fast.
🛒Ingredients
- 1 1/2 pounds broccoli crowns, cut into florets
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- Juice of 1/2 lemon
- 1/4 cup grated Parmesan optional
- Zest of 1/2 lemon optional
🔧Kitchen Tools Needed
- Sheet pan
- Mixing bowl
- Spatula
- Parchment paper
📝Instructions
- 1
Preheat oven to 425°F. Line a sheet pan with parchment.
- 2
Toss broccoli with oil, garlic, salt, pepper, and red pepper flakes. Spread in a single layer (do not crowd).
- 3
Roast 18–22 minutes, tossing once, until edges are browned and stems are tender-crisp.
- 4
Squeeze lemon over the pan; toss with Parmesan and zest if using. Serve hot.
- 5
Refrigerate leftovers within 2 hours up to 3 days; reheat in a hot oven or skillet until steaming.
🥗Nutrition Information
⚡Calories per serving: 140
🏷️Recipe Tags
❓Frequently Asked Questions
Soggy broccoli?
Use a hot oven, dry florets, and a single layer so they roast not steam.
Include stems?
Yes—peel thick stems and slice; they roast beautifully.
Air fryer?
Air-fry 375°F about 10–12 minutes, shaking once.
Make it a meal?
Add chickpeas or serve next to salmon or chicken.
Garlic burning?
Toss garlic with oil-coated florets or add minced garlic in the last 8 minutes.
