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roasted broccoli on a white platter with a purple and white tablecloth underneath.

Garlic Roasted Broccoli

Kate Shungu
Chopped garlic would typically burn in the oven while the broccoli cooks, so I grate it on a microplane to create a paste to combine with the olive oil, and rub it into the broccoli. Ta-da! No more burnt garlic.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 2 servings
Calories 165 kcal

Ingredients
  

  • 1 large or 2 small heads broccoli
  • 2 large garlic cloves, grated on a microplane
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt

Instructions
 

  • Preheat the oven to 400°F.
  • Rinse the broccoli and cut it into bite-size florets. Use a kitchen towel to dry the broccoli (this is key to getting extra crispy edges!).
  • In a small bowl, combine the grated garlic with the olive oil.
  • Place the broccoli on a large sheet pan. Pour the garlic and olive oil over the top and toss with your hands, rubbing the olive oil/garlic mixture into the broccoli. Spread evenly across the sheet pan, making sure the broccoli doesn’t overlap. Sprinkle with kosher salt.
  • Bake for 20–22 minutes, or until the broccoli is crisp on the edges.

Notes

This recipe works well with fresh green beans (1 lb, trimmed) and medium-thick asparagus in place of the broccoli.
Don't have a microplane? A garlic press works, too.

Nutrition

Calories: 165kcalCarbohydrates: 20gProtein: 9gFat: 8gSaturated Fat: 1gSodium: 391mgPotassium: 961mgFiber: 8gSugar: 5gVitamin A: 1894IUVitamin C: 271mgCalcium: 143mgIron: 2mg
Keyword roasted broccoli
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