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Roasted Broccoli with Garlic

Roasted Broccoli with Garlic is so delicious, you might not ever need another broccoli recipe, and this delicious roasted broccoli is low-carb, Keto, low-glycemic, Paleo, Whole 30, gluten-free, dairy-free, South Beach Diet friendly, and vegan, so you can serve it to anyone! Use the Diet-Type Index to find more recipes like this one.

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Roasted Broccoli with Garlic found on KalynsKitchen.com

If you’ve never 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 most delightful way. Try it once and I’ll bet whenever you’re cooking something in the oven, tossing in some broccoli to roast 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!

Roasted Broccoli with Garlic found on KalynsKitchen.com

Cut up 1 large bunch of broccoli into bite-sized flowerets. (This is about 1 1/2 pounds of broccoli.) The original recipe said 6-8 large cloves of garlic, but now I use about twice that much. Slice the garlic into slices if the pieces are big. 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 20-25 minutes, or until broccoli is bright green and starting to brown.

More Tasty Recipes with Broccoli:

Sauteed Broccoli with Garlic, Pine Nuts, and Parmesan from Kalyn’s Kitchen
The Best Broccoli of Your Life from The Amateur Gourmet
Quickly Roasted Broccoli with Soy Sauce and Sesame Seeds from Kalyn’s Kitchen

Roasted Broccoli with Garlic

Roasted Broccoli with Garlic is so delicious and one of the easiest broccoli recipes you can make.


  • 1 bunch broccoli, about 1 1/2 pounds, cut into bite sized flowerets
  • 3 T extra virgin olive oil
  • 6-8 cloves fresh garlic (or more, I used about 12 cloves)
  • salt and fresh ground black pepper to taste


  1. Preheat oven to 450F/230C.
  2. Cut broccoli into bite sized pieces, and peel and slice stems if large.
  3. Slice garlic cloves, and cut slices in half if they’re especially large.
  4. Toss broccoli with olive oil, garlic, salt, and pepper, then spread on a baking sheet.
  5. Roast until broccoli is bright green and edges are starting to brown slightly, 20-25 minutes.
  6. Serve hot.


This recipe adapted from The Food Network.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Broccoli with Garlic is a perfect side dish for most other low-carb diet plans, including Keto or Paleo and it would be suitable for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Roasted Broccoli with Garlic found on KalynsKitchen.com

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70 comments on “Roasted Broccoli with Garlic”

  1. Missy, that's fun to hear!

  2. 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

  3. This is one of my most favorite ways to eat broccoli as well – sooooo good!

  4. 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.

  5. Hi Sara, fun hearing how it's done in Spain!

  6. Would this dish reheat well?

  7. 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.

  8. I just started SB Diet and I found your blog, I love the healthy ingredients and SPICES in all of your recipes. I am a total foody, so dieting is hard for me, but I am determined to lose 40 pounds and feel better. I have enjoyed this site so much and the few recipes I have tried so far I absolutely LOVE!! I am going to do Alice Springs Chicken Casserole, with the cauliflower alfredo and roasted broccoli with garlic tonight. I truly don't feel like I am missing much on this diet!! Well, except the glass of vino with dinner but that will come in later phases. Thank you again~ Michelle

  9. Michelle, so glad the recipes are helpful for you! And you can do it!

  10. This looks delicious! Can't wait to try it. Just wanted to make a suggestion, your site doesn't display well when you try print it. Any chance you could add the recipe in one of the printer friendly plug ins? If you're not sure what I'm talking about, it's those boxes you see on different food blogs and sites. The recipe is in the box, then when a user goes to print it, it just prints that box.

    • Rachel, I am not on WordPress so I can't use a plug-in like you're referring to. But if you click the printer-friendly link after the actual recipe, that should print perfectly. I print my own recipes all the time and never have problems.

  11. 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.

  12. 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.

  13. Pingback: 25 of the Best 5 Ingredient Meals | My Life Abundant

  14. Do you rinse and dry the broccolli first

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