Garlic Roasted Broccoli
Tender roasted broccoli florets coated in fragrant garlic and olive oil, baked to perfection with a slight crisp. A simple, nutrient-rich side that’s fiber-packed, low in carbs, and full of flavor, perfect for quick weeknight dinners or meal prep.
Equipment
- 1 baking pan
- Nonstick foil (optional)
Ingredients
- 12 oz broccoli florets about 5 cups
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- Kosher salt to taste
Instructions
- Preheat Your Oven: Begin by setting your oven to 375°F (190°C) to ensure it reaches the ideal temperature for roasting. A properly preheated oven allows the broccoli to cook evenly and develop a lightly browned, slightly crispy texture. While waiting, prepare the other ingredients so everything is ready to go.
- Prepare the Baking Pan: Line a baking pan with nonstick foil for easy cleanup and to prevent the broccoli from sticking. If you prefer, you can lightly grease the pan with a small amount of olive oil instead. The foil also helps the broccoli roast more evenly by reflecting heat across the surface.
- Wash and Dry the Broccoli: Rinse 12 ounces (about 5 cups) of broccoli florets thoroughly under cold water. Shake off excess moisture and gently pat the florets dry with a clean kitchen towel or paper towels. Removing excess water is crucial to avoid steaming the broccoli instead of roasting it, which ensures you get that desirable roasted texture.
- Prepare the Garlic: Peel and finely mince 2 cloves of garlic. Minced garlic disperses its flavor evenly across the broccoli while roasting, infusing the florets with a fragrant, savory aroma. Avoid using large chunks of garlic, which may burn during roasting and become bitter.
- Toss Broccoli with Olive Oil and Garlic: Place the broccoli florets directly on the prepared baking pan. Drizzle 2 tablespoons of extra virgin olive oil over the florets, then sprinkle the minced garlic on top. Use clean hands or a spatula to gently toss the broccoli, making sure each floret is evenly coated in oil and garlic. This step ensures every bite is flavorful and golden when roasted.
- Season with Salt: Sprinkle kosher salt to taste over the broccoli. Salt enhances the natural flavors of the vegetable and helps draw out moisture, promoting better caramelization. Be careful not to over-salt; you can always add more after roasting if needed.
- Arrange Broccoli Evenly: Spread the broccoli florets out in a single layer on the pan, making sure they are not overcrowded. Overcrowding can cause the broccoli to steam rather than roast, resulting in a softer, less flavorful texture. Give each floret some space so that the hot air circulates around them.
- Roast in the Oven: Place the pan in the preheated oven and roast the broccoli for 20 minutes. About halfway through cooking (around 10 minutes), use a spatula to stir or flip the florets. This ensures even browning and prevents burning on one side. The broccoli is done when the tips are slightly charred, and the stems are tender but still firm.
- Check for Doneness: Carefully remove the pan from the oven and test a floret by piercing it with a fork. It should be tender but retain a slight bite. The edges should be lightly browned and slightly crispy, which adds a pleasant texture contrast.
- Adjust Seasoning and Serve: Taste the roasted broccoli and add more salt if desired. Optionally, you can finish with a squeeze of fresh lemon juice, a sprinkle of freshly grated Parmesan, or chopped herbs like parsley for added flavor. Serve immediately while warm for the best taste and texture.
Notes
- Use fresh, firm broccoli for the best texture; avoid limp or yellowing florets.
- Mince garlic finely to prevent burning and ensure even flavor distribution.
- Adjust roasting time slightly depending on your oven and floret size for optimal tenderness.
- Experiment with flavor variations: a squeeze of lemon, fresh herbs, or a light dusting of Parmesan enhances taste.
- For extra crispiness, spread broccoli in a single layer and avoid overcrowding the pan.
