Garlic Roasted Broccoli

Pro tips

• Pat broccoli florets dry before tossing with oil—moisture prevents browning and caramelization.
• Spread florets in a single layer without crowding; cramped pans steam instead of roast.
• Stir halfway through cooking to ensure even browning and prevent burning on one side.
• Add garlic directly to the oil-coated broccoli so it roasts with the florets rather than burning separately.

Substitutions

• Olive oil → avocado oil or ghee (same amount; ghee adds richness)
• Fresh lemon juice → lime juice, balsamic vinegar, or red wine vinegar (1 tsp each)
• Kosher salt → sea salt or table salt (reduce to 1/4 tsp if using table salt, which is denser)

Storage & make-ahead

Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–8 minutes or serve chilled.

How do you keep roasted broccoli from burning?

Toss broccoli with oil evenly to prevent dry spots, spread in a single layer, and roast at 400°F for 15–20 minutes, stirring halfway through. Watch closely in the final minutes.

Can you make garlic roasted broccoli ahead of time?

Yes. Roast and cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–8 minutes or serve cold.

What temperature and time should broccoli roast?

Roast at 400°F for 15–20 minutes until florets are tender and lightly charred at the edges, stirring halfway through.

Can you substitute the lemon juice?

Yes. Use fresh lime juice, balsamic vinegar, or red wine vinegar for a different flavor profile.

How do you scale this recipe?

Double or halve all ingredients in the same ratio. Adjust roasting time by 2–3 minutes if using a full sheet pan instead of a smaller one.