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Roasted Broccoli with Smashed Garlic

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Oven roasted broccoli with smashed garlic takes broccoli from basic to delicious in under 30 minutes. A simple side dish with 5 ingredients.

Roasted Broccoli with Smashed Garlic

Roasted Broccoli with Smashed Garlic

This easy broccoli recipe is perfect if you’re tired of making this green vegetable the same old way. Roasting broccoli with garlic creates a sweet, nutty flavor, and the aroma that wafts through your kitchen will have everyone asking when dinner is ready. I like it topped with shaved Parmesan, but you can also add red pepper flakes or fresh lemon juice. More of my favorite roasted vegetable recipes are this Roasted Broccoli and Cauliflower, Roasted Asparagus, and Roasted Parmesan Green Beans.

roasted broccoli with shaved parmesan

Roasted Broccoli Ingredients

  • Broccoli Florets: Cut 1 ½ pounds of fresh broccoli into bite-sized pieces with part of the stems still intact.
  • Garlic: Smash six cloves of garlic with the back of a knife. Don’t mince or chop it because it might burn.
  • Olive Oil: Drizzle two tablespoons of extra virgin olive oil over the veggies.
  • Salt and Black Pepper to season to taste.
  • Parmesan: The cheese is optional, but I like topping my roasted broccoli with shaved parmesan. Grated or shredded parmesan would also work.

How to Roast Broccoli

  1. Prep: Preheat the oven to 425°F, and line a rimmed baking sheet with parchment paper.
  2. Season: On the prepared pan, toss the broccoli with garlic, olive oil, salt, and pepper. Spread it in a single layer so it’s not touching other pieces.
  3. Bake: Place the sheet pan in the center of the oven and roast for 15 to 20 minutes until the broccoli is golden brown and the stems are crisp-tender. Top with Parmesan cheese if desired.


  • Vegetables: Swap broccoli with cauliflower or broccolini.
  • Lemon: Squeeze a little lemon juice over the roasted broccoli.
  • Heat: Sprinkle red pepper flakes over the florets for a spicy kick.
  • Seasoning: Add other spices, like onion powder, bagel seasoning, dried parsley, thyme, or Italian seasoning.
  • Frozen Broccoli: Many people asked in the comments about using frozen broccoli. I prefer fresh since it’s simple to prep, but if you really want to use frozen, try roasting it for 10 minutes, pull it out of the oven and season it, and then bake for another five to 10 minutes.
  • Feeding more or less people? Depending on how many people you’re feeding, you can double or halve this roasted broccoli recipe. If you double it, put the florets on two baking sheets so they don’t get overcrowded.

What to Serve with Roasted Broccoli

Roasted broccoli is very versatile and goes with so many dishes. Serve it with chicken, baked salmon, or air fryer pork chops with mashed potatoes. It would also be good with meatloaf, turkey cutlets with parmesan crust, air fryer steak or salisbury steak. Use leftovers to make a grain bowl with quinoa, farro or rice and your favorite protein.

How to Store Roasted Broccoli

Roasted broccoli is best eaten fresh from the oven, but it will last up to 4 days refrigerated in an airtight container. Leftovers are great eaten in grain bowls. Reheat the broccoli in the microwave, air fryer, or oven until warm.


Is broccoli better steamed or roasted?

Steamed versus roasted broccoli is a personal choice, but I love it best roasted. It’s my favorite way to eat broccoli because I think roasting gives it the most flavor. Plus, it’s easy to throw in the oven while I finish other dishes for dinner.

Why is my broccoli soggy in the oven?

If your broccoli is soggy, it may be that the pan was overcrowded. The florets need space between them so they don’t steam.

How healthy is roasted broccoli?

Roasted broccoli is a nutritious choice, packed with dietary fiber, vitamins such as C, K, and A, and powerful antioxidants like sulforaphane. Compared to boiling, roasting can retain more of its nutrients, and when combined with olive oil, it introduces beneficial monounsaturated fats.

roasted broccoli with shaved parmesan

More Broccoli Recipes You’ll Love

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Easy Roasted Broccoli Recipe

4.91 from 21 votes
Oven-roasted broccoli with smashed garlic takes broccoli from basic to delicious in under 30 minutes. It’s a simple yet elegant side dish with just 5 ingredients.
Course: Side Dish
Cuisine: American, Italian
Roasted Broccoli with Smashed Garlic
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield: 4 servings
Serving Size: 1 /4th of broccoli



  • 1 1/2 lbs broccoli florets, cut long with part of stem
  • 6 cloves garlic, smashed
  • 2 tablespoons extra virgin olive oil
  • kosher salt and fresh pepper
  • fresh shaved Parmesan, optional for topping


  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • On the prepared baking sheet, toss the broccoli florets with the garlic, olive oil, salt, and pepper.
  • Spread the broccoli in a single layer and roast in the center of the oven about 15-20 minutes, until broccoli is golden brown and the stems are crisp-tender.
  • Top with Parmesan cheese, if desired.

Last Step:

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  • Vegetables: Swap broccoli with cauliflower or broccolini.
  • Lemon: Squeeze a little lemon juice over the roasted broccoli.
  • Heat: Sprinkle red pepper flakes over the florets for a spicy kick.
  • Spices: Add other spices, like onion powder, bagel seasoning, dried parsley, thyme, or Italian seasoning
  • Frozen Broccoli: Many people asked in the comments about using frozen broccoli. I prefer fresh since it’s simple to prep, but if you really want to use frozen, try roasting it for 10 minutes, pull it out of the oven and season it, and then bake for another five to 10 minutes.
  • Feeding more or less people? Depending on how many people you’re feeding, you can double or halve this roasted broccoli recipe. If you double it, put the florets on 2 baking sheets so they don’t get overcrowded.


Serving: 1 /4th of broccoli, Calories: 124 kcal, Carbohydrates: 13 g, Protein: 5 g, Fat: 7.5 g, Saturated Fat: 1 g, Sodium: 57 mg, Fiber: 4.5 g, Sugar: 3 g


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152 comments on “Roasted Broccoli with Smashed Garlic”

  1. Easy & Delicious! Appreciated the tip about smashing the garlic (vs. chopping) — it turned out perfectly!

  2. This sounds yaman is very similar to what I’m already doing. The smashed garlic will really add the finishing touch. Do have a question though. I thought you weren’t supposed to use parchment paper when the oven is hotter than 400°?

  3. This was the first time I made broccoli that wasn’t steamed. It was so good. I will definitely make this again.

  4. Can we add the WW button to this one? We love this in my house even my picky kiddos! So easy to make! 

  5. Wonderful recipe. I used fresh broccoli. We loved the smashed garlic, as it has such a sweet taste once roasted. Next time I will add a few more cloves since they were so good. Suggest cutting up the garlic a bitnonce done to spread out the yumminess. Didn’t really need the parmesan (we wanted to cut down on calories) but sure it would be delicious added.

  6. So I made. A few changes. Used a cast iron skillet and charred both sides of the broccoli and garlic  and then add salt pepper red pepper flakes. Added a little chicken broth and steamed it on the stove. – my oven was full at the time. Family raved. Going on the rotation  

  7. Followed this exactly (as far as I can tell) and the broccoli dried out quickly, without getting too soft, while the garlic browned really quickly. I feel like it needs more oil than what the recipe calls for and maybe a lower temp? That’s just based on some other recipes I’ve seen.

  8. Avatar photo
    Maria Pennello

    So easy and quick! I had to double it because the original served 4 and I was making it for 7, so I was a little worried that the cooking time would be off, but 20 minutes later I had beautifully roasted broccoli…and the flavor was fantastic. This will be my go-to broccoli recipe for sure!

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  10. I made this recipe yesterday for Christmas! It is now my favorite way to have broccoli, and I never knew broccoli could be this good. Roasting it brought out such a good flavor. When I made it, I upped the garlic a bit and also threw in some diced onions. I also spread the baking dish with a little bacon grease for a little of that flavor since I cooked some bacon earlier that day. Very good decisions all around! Didn’t even get to the Parmesan cheese, it was so good I forgot about it.

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  13. I made this tonight and completely forgot to add Parm. cheese, though I had every intention to! lol That's how good this tasted!

    1. Avatar photo
      Skinnytaste Gina

      Just take the back of a knife and smash it over the clove. That's it…no chopping or mincing…just a big smash so it breaks up a little

  14. I have a really dumb question. Are you supposed to eat the garlic in big chunks like that? Or does it just sort of flavor the broccoli but you don't eat it at the end?

    1. yes u can eat it…. when u roast garlic its potency get diminished greatly,… youll still have garlic breath but so will everyone else…its delish

  15. Isn't it bad to cook extra virgin olive oil at a temperature above 375 degrees fahrenheit, since that is above its smoke point?

  16. So good! I'm having some of the leftovers for lunch tomorrow, but I made so much of the recipe that I am having trouble portion sizing. Anyone know about how many cups a serving comes out to be?

  17. I love roasting broccoli. I usually put a little lemon juice and parmesan cheese on it in the last few minutes of roasting.

  18. Can this be made ahead of time? How would you reheat? Oven is going to be occupied at the place we re having thanksgiving.

  19. LOVE this!! I've made it quite a few times and its my most favorite way to eat broccoli!!! I often wonder if I could use thawed frozen broccoli florets,them i have always in the freezer!! One day I will be brave

  20. I usually don't like cooked vegetables, but my husband loves them, so I tried this and I LOVE it! Thank you for opening up a new world! I had to put cheese over it to convince him to eat it, but it worked and he devoured it 🙂

  21. Avatar photo
    Organic Gardens Network

    Roasted Broccoli…. mmm! This is definitely a new favorite. We eat lots of broccoli and it's nice to have a new way to prepare it besides steaming. Thank you for sharing. All your recipes inspire me to spend more time in the kitchen.

  22. I love this recipe! I sprinkle after roasting with a little lemon juice, lemon zest and parm. YUM!

  23. How are you calculating the PointsPlus value….the only thing w/ points is the olive which is 6 for 2 TBSP right?

  24. OMG! I found this website yesterday and fell in love. I made this recipe today, along w/others and it was amazing. I love broccoli and have never tried them roasted or with garlic, wow!!! I had to make myself stop eating. I cut the florets stem short (thats the way I like them) and used minced garlic instead and it was still amazing. A+! Thanks Gina

  25. This was fantastic. Which is something I rarely (if ever) say about vegetables. We eat veggies in our household but we're not veggie lovers.

    But as soon as it came out of the oven we all agreed that it smelled amazing and tasted even better. We ate the whole dish. I'm already planning on putting it into regular rotation and experimenting with other veggies cooked this way.


  26. I want to roast several veggies tonight: Broccoli, cauliflower, asparagus, green beans and maybe carrots. Can I put them in at the same time or do I need to put them in at different times for the smaller veggies? Is 450 degrees good for all of them? How long for them?

  27. I am so glad to have found a way that I like broccoli! Thank you for this recipe – it was amazing. Can't wait to eat it again!

  28. Just finished eating this and it's taking all my will power to not eat the whole thing!!! I've roasted veggies before and never thought about broccoli. Thank your for all your amazing recipes 😉

  29. So good and so simple! I didn't have fresh broccoli, just frozen from the garden so I thawed that and dried really well and it worked great! My anti-veggie 22 month old chowed down on this!

  30. this is absolutely delcisious! made it twice in the past two days (i cant make more than one serving at a time or i'll eat it all!) im a vegetarian and i have found SO many wondeful recipes on your site! thanks 🙂

  31. Took twice the time for the broccoli to tender up and the garlic to change color even slightly. But this is the way I make most of my veggies now – squash, asparagus, brussel sprouts, etc. so I knew it would be worth the wait!

  32. Broccoli is one of the only vegetables I'll eat, so I'll definitely try this. Can you use frozen broccoli?

  33. Similar to another recipe I have used and very good. A nice change of pace from steamed or boiled. Variants include a teaspoon of lemon tossed with the broccoli before and/or after cooking.

  34. This is in my oven right now. I'm mixing it with a pasta dish that I made last night (WW Pasta, goat cheese, broccoli, garlic) to augment what's left and get more vegetables. My apartment smells like roasting garlic and I love it!

  35. Avatar photo
    Gina @ Skinnytaste

    steff- yes, you do eat the olive oil, it doesn't separate from the broccoli and you really couldn't use less oil in this recipe without it being too dry.

  36. 3 +points seems high? The olive wouldn't totally be eaten right?? Help me new to the the new weightwatchers understand please:)?

  37. I made this the other night to go with mahi mahi and mashed potatoes, and it was awesome. I may never make broccoli steamed again!! Thank you!

  38. I just found this site a couple of days ago, everything on here looks so good, I made a list of things I wanted to try. I started with this recipe because I had some fresh broccoli that I bought for the first time and wanted to use it before it went bad. OMG, I'll never buy frozen again! This was so good, and found myself eating it as a snack! Can't wait to try more of your recipes. Thanks so much!

  39. MMMMM!!!! I just made this as my after work snack, and it was great. I used minced garlic, because that is what I had on hand. Gina, you were right…it did burn. But, it was still very yummy! Thanks for the great recipe!

  40. This sounds great and am eager to try it. Questions, this one doesn't have then old/new points listing.. it's still for the old program right? what about the new?

  41. This is the only way I've been making my broccoli for years. Love roasted cauliflower as you mentioned and we even throw in some carrots as well.
    We also 'roast' veggies on the grill. I use a disposable pan.

  42. Made this as a side last night and it was really good! I was hesitant before trying it, but wanted to give it a shot. Will be a regular. I had no leftovers!

  43. Avatar photo
    Gina @ Skinnytaste

    You can easily divide this recipe for less people. Eating too much broccoli is not too big a problem if you're going to over-eat 🙂

  44. Avatar photo
    Fancy Pancakes

    This is so delicious and easy.
    The only problem is that I always eat whatever amount of it I make!
    I had this tonight with the Chicken Parmesan, which was also delicious.

  45. Avatar photo
    Gina @ Skinnytaste

    Isn't this a wonderful way to make broccoli and cauliflower! I'm glad I was able to convert you to like them!

  46. Avatar photo
    Sienna's Mom & Dad

    Gina, because of this recipe and the roasted cauliflower – I love both veggies now. I actually crave it. So yummy! Thank you!

  47. I am trying this THIS WEEK: it seems divinely yummy AND simple – the PERFECT combination for me: THANK YOU for sharing!!!!:)

  48. Tried this for the first time tonight – amazing! We've roasted other veggies (squash, onions, peppers) but never broccoli for some reason – we've been missing out!!

  49. this is the first dish i made from, since i discovered the website about two months ago. i have made this broccoli delight at least seven times. i love love love it!

  50. I never really loved broccoli because it just lacked flavor and I didn't want to add butter or cheese to it. However, since the first time I tried this recipe, I can't imagine making broccoli any other way. It's genius! I make it as a side at least once a week now.

  51. Avatar photo
    Gina @ Skinnytaste

    Roasting vegetables in the oven give them an extra something, especially when you add garlic. Try it with cauliflower too.

  52. Made this tonight, along with the Asian Glazed drumsticks.. this was the best broccoli I've ever made. My Fiance hates broccoli, but said it was great, and went back for seconds and thirds. Why did I never think of putting broccoli in the oven??!

  53. I know I'm getting to this a little late, but I make my broccoli very similar to this except I squirt lemon juice on it. It is divine and even my broccoli hating husband LOVES it.

  54. OMG!!! Just had the best dinner! Made this broccoli, added a little red pepper strips and roasted. Mixed with a small amount of farfalle pasta (Barilla plus) and some cubed ham. It was excellent!!! I know I added some points with the pasta and ham, but I wanted to turn this into a complete meal. I will make it again, next time with shrimp!!!! My husband loved it and so did I!!!!!
    Love all of your recipes!!!

  55. Avatar photo
    Gina @ Skinnytaste

    Buy a misto, they sell it on Amazon, and you can fill it with any oil you want and simply spray a little oil in the pan, you use much less oil that way.

  56. what is spray oil? I love olive oil, but hate counting it on ww.
    Any other alternatives to using olive oil in recipes?

  57. I usually don't like cooked vegetables, but my husband loves them, so I tried this and I LOVE it! Thank you for opening up a new world!

  58. Avatar photo
    Gina @ Skinnytaste

    In some recipes spray oil is a good substitute, but I think for this recipe, the olive oil really is a must. Give it a try and tell me which you like more!

  59. OK! I like it! Different things I did were the spray butter instead of olive oil, minced garlic instead of smashed, and about 30 minutes instead of 20 (because I thought it wasn't brown enough)…. Next time I will follow the recipe and use olive oil to see how its different. I suppose that at least this way, there are fewer points/calories 😛 Here's to future adventures into my attempt at cooking….

  60. I never learned to cook (I'm 33), but recently I've been trying to eat healthier and pay more attention to what goes into my body. I'm trying to incorporate a lot more vegetables into my diet, and this recipe looked promising. I decided to make it tonight; unfortunately, I realized, after a bunch of it was together, that we ran out of olive oil this past weekend… so not being a cook, I had no idea what a suitable healthy replacement would be. I ended up using the spray butter – and I'm guessing that doesn't perform the way the oil does?? Anyway, it's almost ready and I'll let you know how it is… by the way, when you say the broccoli is brown – that just means a little bit on some pieces as in the picture? Thanks for this site!!

  61. I made this last night and it was absolutely SCRUMPTIOUS. I'm big on broccoli so this is a HIT for me! Thank you for such a great recipe.

  62. Another delish recipe! Even my fiancee doesn't like broccoli without it being loaded with butter or cheese and he went back for 2nds! How many points would it turn to if you added some fat free grated parm cheese?


  64. I just tried this tonight and it is awesome! I love broccoli anyway but this is now my new favorite way to make it. And not a lot of points either which is always a bonus!

  65. Aww, I can't wait for my little one to be able to eat her broccoli. That's awesome!

    No, I don't have a cookbook yet, but it is something I want to do in the future. Thank you!!!

  66. Gina! I made this over the weekend and paired it with your turkey cutlet recipe and it was FABULOUS!!! My husband and I both loved it and can you believe that my 21 month old actually ATE ALL HER BROCCOLI??

    My husband asked if you have a cookbook. If you don't, I definitely think you should 😉 Kudos on a great recipe!

    BTW, I also made the crock pot carnitas yesterday and those were YUMMY! I love your blog!

  67. Gina, I loved this, and I am not a big broccoli eater. I loved that it was super easy and tasty. Can't wait to make it again. My Benjamin ate it like candy.

  68. @SSouza- That's great! I love broccoli so I can't relate, but I'm you enjoyed this. A little garlic smell never hurt anyone ; )

  69. I do not eat broccoli, have never eaten broccoli, cannot stand the smell of broccoli. But my DH bought a head of it and I figured that at least this would be easy. Let me tell you… I decided to try a very little piece….which lead me to eating about 1/4 cup of it. I would have eaten more but my DH ate the rest! Thank you so much for introducing me to this. Now I just need to get the garlic smell off my hands! 🙂

    1. When you cut peel/cut up raw onions or garlic and don't want your hands to smell like you did, all you need to do is wash your hands with whatever kind of soap you usually use and cold water. Just like warm/hot water will set a stain in your clothes, it will set a scent in your skin. You do have to wash your hands right after you prepare the garlic/onions though, just as you do after touching raw meats.

  70. @Emily- I don't buy frozen because I prefer fresh, I'm not sure how it would come out. I think frozen may already be cooked? Not sure!

    @Fatgirlexorcism- Awesome! I am going to get everyone to eat there veggies if it kills me!! 🙂

  71. Avatar photo

    This made me so crazy happy I can't even tell you. I cannot stomach steamed broccoli and am never quite sure how long to stir-fry it so it's edible without being mushy.

    I tried your roasting recipe and I love it. I've been doing cauliflower (your recipe) and brussels sprouts that way (with the garlic) and braved the broccoli. It was fantastic. You're helping me become a veggie eater! Woot!

  72. That looks wonderful! I have a couple of bags of frozen bags of broccoli in the freezer, but nothing fresh on hand. Do you think that it would work for this recipe?

  73. Just made this recipe, and just like every other one of your recipes…it is AMAZING! So simple, yet SO delicious! Thanks again, Gina! You ROCK!

  74. I love broccoli too! Anything I can throw in the oven while I am doing other things is a winner for me!

  75. I roast broccoli a bunch of the time – I already loved broccoli, but roasting it just gives it a little something more. I had some last night and might be roasting more tonight. Yum!

  76. I saw Rachael Ray roast broccoli and I was hooked. It comes out so nutty and delicious! Love the garlic addition!

  77. My sister makes her broccoli this way. once you have it roasted you'll never want it steamed again! iT is sooo yummy!!