Roasted Broccoli with Garlic


One of the surest ways to turn a vegetable from ho-hum into special is to roast it, giving it the complex browning flavors you get from the high heat of the oven. It’s also easy, requiring little more than tossing with oil and popping them in the oven for 30 minutes or so. I also flavor them with garlic, which gets browned and mild from the high heat. This is a great way to prepare any green vegetable if you’ve got a lot of other dishes happening at the same time because they require so little attention. The only danger is overcooking them—they can dry out and become too crispy and brown. So, pull them from the oven while they’re still bright green and return them to the oven to reheat just before you need them.

If you have time and the desire, trim off the woody exteriors of the broccoli stems from the tender white inner stems, then cut these into coin-size pieces and add them during the last 5 minutes of cooking. They’re delicious.

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  • 2 tablespoons olive oil
  • 2 to 3 heads broccoli, cut into florets and, if desired, inner stems sliced
  • 10 to 15 garlic cloves, peeled
  • Kosher salt to taste


Preheat your oven to 425°F/218°C.

Put the oil in a large bowl, then add the broccoli florets and garlic cloves, tossing to coat them with the oil.

Transfer the broccoli and garlic to a roasting pan and roast for 25 to 30 minutes, or until the tips of the florets are lightly browned and somewhat crisp and the floret stems are crispy. Add the sliced white stems during the last 5 minutes of cooking, if you’re using them. Season with salt to taste and serve.