Roasted Broccoli with Garlic
If you like broccoli and garlic, this Roasted Broccoli with Garlic is an absolute WOW for a four-ingredient low-carb side dish! Don’t be afraid to use this much garlic because roasting mellows the garlic and makes it taste amazing!
PIN the Roasted Broccoli with Garlic to try it later!
If you’ve never tasted Roasted Garlic you might not understand why this recipe for Roasted Broccoli with Garlic is so special, but trust me. This is not only one of the easiest broccoli recipes I’ve made, but also one of the tastiest broccoli dishes you can imagine.
Roasting sweetens the garlic and brings out the flavor of the broccoli in a delightful way. Try it once and I’ll bet whenever you’re cooking something in the oven, this amazing roasted broccoli that’s cooked with garlic is going to be your favorite way to cook broccoli.
And this recipe couldn’t be healthier or more versatile; hope you will try it soon! And I predict that if you do your family will ask for it over and over!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- broccoli, cut into bite sized flowerets
- extra virgin Olive Oil (affiliate link)
- fresh garlic cloves
- salt and fresh ground black pepper to taste
Make Roasted Broccoli with Garlic the easy way:
If you shop at Costco, they sell big bags of garlic cloves that make the prep for this recipe so easy. Other places probably also carry them.
What makes Roasted Broccoli with Garlic so good?
Roasting is the perfect way to cook vegetables because cooking at high heat concentrates the flavor and brings out the sweetness in broccoli and other vegetables, and the veggies retain all the nutritional benefits since they aren’t cooked in water. And in this recipe where broccoli and garlic are roasted together, the garlic gets sweet and flavors the garlic perfectly.
How low in carbs is the Roasted Broccoli with Garlic?
This tasty broccoli that’s roasted with garlic only has about 6 net carbs per serving!
How to make Roasted Broccoli with Garlic:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Cut up broccoli into bite-sized florets.
- Prepare garlic cloves, trimming off any brown ends and cutting the larger cloves into halves or even thirds. (Use more or less garlic to taste.)
- Toss together the broccoli pieces, sliced garlic cloves, olive oil, salt and pepper and stir around until the broccoli pieces are well-coated with the oil.
- Arrange garlic on a cookie sheet so the pieces are in a single layer as much as possible. (If the broccoli is too crowded the pieces will steam instead of roasting.)
- Roast about 20 minutes, or until broccoli is bright green and starting to brown and garlic is barely getting browned on the edges.
More tasty recipes with broccoli:
- Pan-Fried Broccoli with Pine Nuts and Parmesan
- Broccoli Salad with Feta and Almonds
- Sesame Chicken and Broccoli Sheet Pan Meal
Roasted Broccoli with Garlic
Roasted Broccoli with Garlic is so delicious and this is one of the easiest broccoli recipes you can make.
Ingredients
- 1 bunch broccoli, about 1 pounds, cut into bite sized flowerets
- 3 T extra virgin olive oil
- 1/2 cup fresh garlic cloves (more or less to taste)
- salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 450F/230C.
- Trim garlic cloves, and cut the cloves in half or thirds if they’re especially large.
- Cut broccoli into bite sized pieces.
- Toss broccoli with olive oil, garlic, salt, and fresh-ground black pepper; then spread broccoli and garlic out on a baking sheet, trying to get it in a single layer as much as possible.
- Roast until broccoli is bright green and edges are starting to brown slightly, about 20 minutes. Don't let the garlic get too brown or it will start to taste bitter.
- Serve hot.
Notes
This recipe adapted from The Food Network.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 120Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gCholesterol 0mgSodium 152mgCarbohydrates 7gFiber 1gSugar 0gProtein 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Broccoli with Garlic is a perfect side dish for low-carb and Keto diet plans, and it would also be suitable for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type Index photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This favorite recipes for roasted broccoli cooked with cloves of garlic was first posted in 2006, and I’ve been making it often since then. The recipe was last updated with more information in 2024.
61 Comments on “Roasted Broccoli with Garlic”
This recipe was spot on! Broccoli came out perfect and LOVED the taste of the roasted garlic! Can’t go wrong with this one. Saved it to make again and again! Thank you Kalyn!
So happy to hear you enjoyed it so much!
Simple, delicious and healthy. I make it often, I love broccoli 🙂 Thanks for the recipe 🙂
Thanks, glad you are enjoying it!
Very good. Good simple healthy dish with common ingredients.
I’ve been going gluten free these days and am always on the search for some awesome recipe to try out. Thanks so much for the inspiration and lots of delicious things!
Do you rinse and dry the broccolli first
I prefer not to, unless you really think it needs it. If the broccoli does have to be rinsed, get it as dry as you can before roasting.
Thank you!!! I’ve literally never had broccoli I like (my parents are of the generation which thinks boiling veggies is the right thing to do). This broccoli tastes so so good and I’m so glad I finally tried it! My pan was way too big though so the garlic ended up crisping up like little garlic chips. it’s ok for be because I weirdly enjoy burnt garlic but others might be warned that a giant pan could result in an undesirable garlic situation.
Glad you enjoyed it so much! Roasting is the absolute best way to cook vegetables, imho!
Silly question, for convenience I only use jarred pre minced garlic. Should I adjust the cooking for that at all or do I need to use real sliced garlic? I’m thinking I might try the trick the person from Spain commented with. 😀
I do use the minced garlic in a jar for some recipes too. But for this recipe I worry the garlic will burn in such small pieces. I can’t say for sure since I haven’t made it that way, but I don’t think I would recommend it.
very nice
Thanks Miles!
I wouldn't say this would reheat particularly well. It would be okay reheated, but it would never have the slightly-crisp texture that makes it so good right out of the oven.
Would this dish reheat well?
Hi Sara, fun hearing how it's done in Spain!
I'm from Spain, country in which no missing recipe garlic. This roast you've done is very Spanish.To preserve garlic peeled, nothing better than to put it in glass bottles filled with olive oil and put them in the fridge. Although we, Spaniards have it with your skin out and peel them and chop (or not) when are we going to cook.
This is one of my most favorite ways to eat broccoli as well – sooooo good!
I love broccoli pretty much any way, but there isn't much that would not be better with a little {or a lot} of roasted garlic
Missy, that's fun to hear!
I have made this roasted broccoli with garlic now for the past 3 nights. My whole family just loves it, even my 2 year old granddaughter.
My hubby LOVES it when I make this, so don't tell him but tonight I really made it so I could eat the roasted garlic cloves(I only double or triple the amount called for)! Such a great recipe!
Daisygirl, thanks! Glad you enjoyed it.
I'm always looking for different ways to cook my veggies and this recipe was very easy to make and VERY tasty. Thanks for sharing! I have added you to my favorites and can't wait to try other recipes.. they all look wonderful.
Good to know that you can get a good result with frozen broccoli. I admit I'm surprised to hear that. I buy those pre-peeled garlic cloves and freeze them too, so handy! Glad you've been enjoying this dish.
Hi Kalyn,
My husband & son both love the roasted broccoli w/garlic recipe. They ask for it by name and have raved about it to others! Thanks for making me look good! ;-*
As far as using frozen broccoli, though, I always use it for this dish. I buy the frozen organic broccoli from Costco. It does require a little more roasting time, but the last few minutes are done on the top rack of the oven to achieve the same effect.
I also prepare this in a cast iron skillet w/the frozen broccoli on top of the stove. The cast iron does a great job of delivering on the roasted flavor & texture when I start w/high heat then reduce til I'm satisfied w/the results. Sometimes I throw in thinly sliced onion, too. And tons of extra garlic!
We have no vampire worries here! LOL
PS – I also buy the big bag of peeled whole garlic and just stick it right in the freezer. It freezes well & does not affect the outcome of any dish I've used it in.
Brianne, glad you liked it. Good idea to add some carrots.
I just made this and added carrots as well. A great simple side dish thank you
Jen, so glad you're enjoying it, and good for you for cooking ahead like that. (I used to be much better at that when I was super busy; now I am not doing as well at it!)
Another winner…I never knew broccoli was capable of such sweetness. (Also delicious cold.)I'm making another batch today along with your roasted mushrooms with thyme and baked pesto chicken(separately of course). I'm a nurse with crazy exhausting hours and this will keep me nicely fed for the next several days or so. Thanks again.
Wow! Broccoli is such a nutritious vegetable and the garlic just makes it healthier and which likewise adds flavor to it. What a combination!
Jeanette, this is the perfect way to cook broccoli when you're using the oven anyway.
Ananda, me too!
Al, thanks! Glad to hear you like this dish and that you're enjoying the blog.
Excellent. I make this once a week. However, I add a little lemon zest and squeeze of lemon and sprinkle a little Parmesan cheese on top, too.
Kalyn, you have one of the best blogs out there. It has been a big inspiration to keep eating well and learning about and cooking at home. Good job!-al
Amanda, glad you liked it. And I like that idea of using this flavor combination in a pasta dish!
Shirley this is so good and easy.
Shannon, this might become your hubbies favorite broccoli recipe!
Katrina, not sure why I think of broccoli as a fall vegetable, but I rarely eat it in the summer so I guess it really IS time!
Broccoli is my fav veg, with Garlic in it all i can say is Love
I will have to try roasting broccoli, this looks so good. I usually blanch and then add garlic olive oil, but this sounds like a nice change with the weather turning cooler.
Kalyn,
This looks awesome and I love the idea of making a huge batch of it for a dinner with family and friends (like Thanksgiving). Very simple and time-friendly. Garlic and broccoli are both so incredibly healing and this recipe of yours looks like one that even people who aren't big broccoli fans would like. I can smell the garlic as I type. Yum! Plus, I love your recipes because most are naturally gluten-free. =) No adjusting, which makes them SO easy.
Thanks!
Melissa
Ok, Kalyn – you've convinced me it's time to eat some broccoli!
I love broccoli roasted with garlic. I had a pasta recipe that includes just that too! So yummy, thanks for this 🙂
Laura Lee, thanks! Glad you're enjoying the blog.
If you don't stop posting delicious recipes I might never leave the kitchen! You have the best blog around and I rave about you wherever I go!
http://thefoodistachronicles.blogspot.com/
I wouldn't make this with frozen broccoli. Even if you thawed it first, you won't get that concentrating of flavor that the roasting brings, since the frozen broccoli is partly cooked. Of course, that is just me. If you try it, let me know how it works out.
Hi Kalyn,
This recipe sounds so great, and I'm craving it tonight.
I have a huge bag of frozen broccoli that I bought on super sale last week. Do you think this recipe would work using frozen? If so, any recommendations on how to prepare it?
Reddhedd, so glad it got a thumbs up. It is a very old post, but I still cook broccoli that way, so it must be a keeper for me too.
I know this is an older blog post…but I found the recipe this afternoon…and immediately went shopping for broccoli.
O.M.G!
FAn freakin-tastic…I don’t think I will ever eat broccoli any other way again…a little crisp, a little salty…Delish.
We served it with a WW penne mixed with garlic, tomato, crushed red pepper flakes and cannelini beans…and the finicky teen ate with gusto!
Thank you for this…who would have thought something so simple would taste so divine?
Finally a positive reason for remaining a bachelor well into your 40’s ….. garlic breath with nobody to impress! Thank you for the excellent approach to broccoli!
DACataldo
Ok, I’ve been thinking about this recipe since I saw it and I’m going to finally try it tonight…love the ideas I’ve gotten here!
Suzuka, I’m completely convinced that you can take just about any vegetable, drizzle on a bit of olive oil and maybe some balsamic vinegar and roast at high heat and it will be delicious! When I started making roasted veggies I couldn’t believe how it concentrated the flavor! So glad you liked it.
I made this for the family tonight. Wow, does every veggie you roast taste this good? I loved how the broccoli had a soft/crunchy texture and had a salty flavor, even though I didn’t salt it much. “Better than the mushy boiled stuff,” my brother says, and I agree! Thanks.
Zoe, I do buy those big containers of garlic. They last a while in the fridge, but not forever. I’m guessing it would last about 2 months, and then some of the garlic gets moldy. I usually puree some in the food processor and keep it in the fridge (it seems to last longer that way than in the cloves.) If I notice the garlic going bad, I stick it in the freezer. Even with all that, I sometimes waste some of it, which I hate, but it still seems cheaper than buying smaller containers at the regular grocery store.
Made this tonight — very good! I’ve thought about buying that huge container of peeled garlic at CostCo, but I’ve no idea how long peeled, whole garlic will last refrigerated. Any idea Kalyn?
That garlic picture looks great
mmmm, garlic
Looks like it’s going to have to be a garlic-inspired dinner, tonight. Thanks for that cat blogging link, I’m going to have to read up on that.
Bought broccoli & garlic yesterday. Guess I know what is on the menu this week. Thanks again Kalyn.
That looks so good. I love garlic and would be lost without it.
Garlic and Broccoli are a perfect combination. I have a similar recipe for a Garlic and Broccoli Pasta – only difference is that I pan fry the garlic and broccoli in butter then serve over penne rigate.
Sounds so yummy! I LOVE garlic. [You know it ignites passions, Kalyn…so use it wisely! ;-)]
Great article. My personal Theory On Food is that if it doesn’t go with chocolate, then it definitely could use some garlic! : )
I made a batch of this broccoli this noon with the last of my garden garlic. MMMMM
Now I’ll have garlic breath all day, but my husband ate some too, so who cares.