Wednesday, January 15, 2014

Recipe for Roasted Broccoli with Garlic

Roasted Broccoli with Garlic
Roasted Broccoli with Garlic is so delicious, you might never need another broccoli recipe! 

(Today's pick for the month of  Daily Phase One Recipes is this delicious Roasted Garlic with Broccoli that's one of my Recipe Favorites, and this kind of easy but tasty vegetable dish is perfect when you're trying to eat healthy.  You can see all the recipes from the month by clicking Daily Phase One Recipes.  Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)

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.

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 thin slices.

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 at high heat until the broccoli is bright green and starting to brown slightly, about 20-25 minutes. Serve hot and enjoy!


Roasted Broccoli with Garlic
(Makes about 4 servings, recipe adapted from The Food Network.)

Ingredients:
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

Instructions:
Preheat oven to 450F/230C. Cut broccoli into bite sized pieces, and peel and slice stems if large. Slice garlic cloves, and cut slices in half if you want thinner pieces of garlic. (I don't usually do that any more.)

Toss broccoli with olive oil, garlic, salt, and pepper, then spread on a baking sheet. Roast until broccoli is bright green and edges are starting to brown slightly, 20-25 minutes. Serve hot.



South Beach Suggestions:
This is a perfect side dish for any phase of the South Beach Diet. This would taste great with something like Baked White Fish with Pine Nut, Parmesan, and Basil Pesto Crust for a great Phase One dinner that's good enough for guests.

Phase One Flashbacks:
January 15, 2012:  Vegetarian Mushroom Stew with Red Bell Pepper, Onions, and Paprika
January 15, 2013:  Ottolenghi's Perfect Lettuce Salad

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Ideas with Broccoli:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Sauteed Broccoli with Garlic, Pine Nuts, and Parmesan from Kalyn's Kitchen
Roasted Broccoli with Soy Sauce and Sesame Seeds from Kalyn's Kitchen
Roasted Broccoli with Lemon and Pecorino-Romano Cheese from Kalyn's Kitchen
Broccoli Gratin with Swiss and Parmesan from Kalyn's Kitchen
The Best Broccoli of Your Life from The Amateur Gourmet
Broccoli Stir-Fry with Ginger and Sesame from Simply Recipes
Perfect Pan-Fried Broccoli from A Veggie Venture
Oven Roasted Broccoli from Honey and Jam
Broccoli with Wasabi Sauce from Just Hungry
Crockpot Broccoli Casserole from A Year of Slow Cooking
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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59 comments:

Lisa Jean said...

I made a batch of this broccoli this noon with the last of my garden garlic. MMMMM

Now I'll have garlic breath all day, but my husband ate some too, so who cares.

farmgirl said...

Great article. My personal Theory On Food is that if it doesn't go with chocolate, then it definitely could use some garlic! : )

karina said...

Sounds so yummy! I LOVE garlic. [You know it ignites passions, Kalyn...so use it wisely! ;-)]

vanessa said...

roasted garlic is an underappreciated flavor. I"ve been going on a broccoli binge lately, so this may have to be a recipe i try out with the last of my broccoli ration.

and btw, the silicon muffin pans look really cool. have you seen the silicon cupcake liners?

M said...

Garlic and Broccoli are a perfect combination. I have a similar recipe for a Garlic and Broccoli Pasta - only difference is that I pan fry the garlic and broccoli in butter then serve over penne rigate.

sher said...

That looks so good. I love garlic and would be lost without it.

Fran said...

Bought broccoli & garlic yesterday. Guess I know what is on the menu this week. Thanks again Kalyn.

Erin Eats said...

Looks like it's going to have to be a garlic-inspired dinner, tonight. Thanks for that cat blogging link, I'm going to have to read up on that.

ejm said...

I adore roasted garlic too. Great idea to combine it with broccoli. One or our favourite dishes is rapini with roasted garlic - basically the same thing!

-Elizabeth

P.S. When I finally manage to join in your weekend herb blogging, may I use your nifty "weekend herb bloggin" logo to link back to your page? Ironically, this weekend, I had plenty of time, but my actual blog host is doing some sql work and I have had a tenuous (at best) connection with my blog since Friday.

Kalyn said...

Thanks for the reminder ejm, and yes, of course anyone who wishes to do so can copy the WHB icon to use on their post. Thanks to my brother Rand, the creator of the icons.

Gustad said...

mmmm, garlic

Katy said...

That garlic picture looks great

Zoe said...

Made this tonight -- very good! I've thought about buying that huge container of peeled garlic at CostCo, but I've no idea how long peeled, whole garlic will last refrigerated. Any idea Kalyn?

Kalyn said...

Zoe, I do buy those big containers of garlic. They last a while in the fridge, but not forever. I'm guessing it would last about 2 months, and then some of the garlic gets moldy. I usually puree some in the food processor and keep it in the fridge (it seems to last longer that way than in the cloves.) If I notice the garlic going bad, I stick it in the freezer. Even with all that, I sometimes waste some of it, which I hate, but it still seems cheaper than buying smaller containers at the regular grocery store.

ouizer said...

Welcome back! I really missed your mails!! Years ago when we toured CA and stayed in beautiful SF, one of the must-eat-at-places was THE STINKING ROSE, if I remember correctly they had no food at all on their menu - without tons of garlic in it!! We just LOVED it!!! Only the cleaning lady at the hotel didn't I guess..., next morning after she did our room, despite the rather chilly weather, she left all windows wide open :)

Suzuka said...

I made this for the family tonight. Wow, does every veggie you roast taste this good? I loved how the broccoli had a soft/crunchy texture and had a salty flavor, even though I didn't salt it much. "Better than the mushy boiled stuff," my brother says, and I agree! Thanks.

Kalyn said...

Suzuka, I'm completely convinced that you can take just about any vegetable, drizzle on a bit of olive oil and maybe some balsamic vinegar and roast at high heat and it will be delicious! When I started making roasted veggies I couldn't believe how it concentrated the flavor! So glad you liked it.

Amanda said...

Ok, I've been thinking about this recipe since I saw it and I'm going to finally try it tonight...love the ideas I've gotten here!

DACataldo said...

Finally a positive reason for remaining a bachelor well into your 40's ..... garlic breath with nobody to impress! Thank you for the excellent approach to broccoli!

DACataldo

reddhedd said...

I know this is an older blog post...but I found the recipe this afternoon...and immediately went shopping for broccoli.
O.M.G!
FAn freakin-tastic...I don't think I will ever eat broccoli any other way again...a little crisp, a little salty...Delish.

We served it with a WW penne mixed with garlic, tomato, crushed red pepper flakes and cannelini beans...and the finicky teen ate with gusto!

Thank you for this...who would have thought something so simple would taste so divine?

Kalyn said...

Reddhedd, so glad it got a thumbs up. It is a very old post, but I still cook broccoli that way, so it must be a keeper for me too.

Lea said...

Hi Kalyn,

This recipe sounds so great, and I'm craving it tonight.

I have a huge bag of frozen broccoli that I bought on super sale last week. Do you think this recipe would work using frozen? If so, any recommendations on how to prepare it?

Kalyn said...

I wouldn't make this with frozen broccoli. Even if you thawed it first, you won't get that concentrating of flavor that the roasting brings, since the frozen broccoli is partly cooked. Of course, that is just me. If you try it, let me know how it works out.

Laura Lee Drum said...

If you don't stop posting delicious recipes I might never leave the kitchen! You have the best blog around and I rave about you wherever I go!

http://thefoodistachronicles.blogspot.com/

Kalyn said...

Laura Lee, thanks! Glad you're enjoying the blog.

Amanda said...

I love broccoli roasted with garlic. I had a pasta recipe that includes just that too! So yummy, thanks for this :)

gfe--gluten free easily said...

I've had roasted broccoli when dining out but never made my own. How silly ... must rectify that immediately. ;-) Love your new fall header! Perks me up this morning. :-)

Shirley

Shannon said...

This looks great. Broccoli is one of only a few veggies hubby will eat. This will be a nice alternative to steaming!

Love the new header on the website!

katrina said...

Ok, Kalyn - you've convinced me it's time to eat some broccoli!

glutenfreeforgood said...

Kalyn,

This looks awesome and I love the idea of making a huge batch of it for a dinner with family and friends (like Thanksgiving). Very simple and time-friendly. Garlic and broccoli are both so incredibly healing and this recipe of yours looks like one that even people who aren't big broccoli fans would like. I can smell the garlic as I type. Yum! Plus, I love your recipes because most are naturally gluten-free. =) No adjusting, which makes them SO easy.

Thanks!
Melissa

Kalyn said...

Amanda, glad you liked it. And I like that idea of using this flavor combination in a pasta dish!

Shirley this is so good and easy. The headers are done by my ultra-talented brother Rand. He's the best! Will let him know you like it.

Shannon, this might become your hubbies favorite broccoli recipe! I'll pass on your comment about the header to my brother who designs them, thanks!

Katrina, not sure why I think of broccoli as a fall vegetable, but I rarely eat it in the summer so I guess it really IS time!

GlutenFreeforGood, I've had good intentions of creating a Gluten Free recipe category for a long time now, but what has stopped me is that so many of my recipes are gluten free it would be a huge category and a ton of work! Glad you're able to use so many of them.

Lydia (The Perfect Pantry) said...

This is one of my favorite side dishes for the holidays! PS: love the new Fall banner, too.

Kalyn said...

Thanks Lydia! (And isn't Rand just the greatest brother?)

Jeanette said...

I will have to try roasting broccoli, this looks so good. I usually blanch and then add garlic olive oil, but this sounds like a nice change with the weather turning cooler.

Ananda Rajashekar said...

Broccoli is my fav veg, with Garlic in it all i can say is Love

alfinky said...

Excellent. I make this once a week. However, I add a little lemon zest and squeeze of lemon and sprinkle a little Parmesan cheese on top, too.
Kalyn, you have one of the best blogs out there. It has been a big inspiration to keep eating well and learning about and cooking at home. Good job!-al

Kalyn said...

Jeanette, this is the perfect way to cook broccoli when you're using the oven anyway.

Ananda, me too!

Al, thanks! Glad to hear you like this dish and that you're enjoying the blog.

Fort Lauderdale Catering said...

Wow! Broccoli is such a nutritious vegetable and the garlic just makes it healthier and which likewise adds flavor to it. What a combination!

JenH said...

Another winner...I never knew broccoli was capable of such sweetness. (Also delicious cold.)I'm making another batch today along with your roasted mushrooms with thyme and baked pesto chicken(separately of course). I'm a nurse with crazy exhausting hours and this will keep me nicely fed for the next several days or so. Thanks again.

Kalyn said...

Jen, so glad you're enjoying it, and good for you for cooking ahead like that. (I used to be much better at that when I was super busy; now I am not doing as well at it!)

Anonymous said...

Followed this recipe and found that 20-25 minutes in a 450 oven carbonizes everything to black charcoal. Next time I will try 8-10 minutes.

Kalyn said...

Anonymous, I'm not sure what happened because I went back and checked my notes which say 20-25 minutes and also checked the original recipe at the Food Network which says 20 minutes. You might want to check your oven temperature.

The recipe says "Roast until broccoli is bright green and edges are starting to brown slightly" so I'm sorry you didn't check it at least once during the cooking time.

BRIANNE said...

I just made this and added carrots as well. A great simple side dish thank you

Kalyn said...

Brianne, glad you liked it. Good idea to add some carrots.

Kingdom Writer said...

Hi Kalyn,

My husband & son both love the roasted broccoli w/garlic recipe. They ask for it by name and have raved about it to others! Thanks for making me look good! ;-*

As far as using frozen broccoli, though, I always use it for this dish. I buy the frozen organic broccoli from Costco. It does require a little more roasting time, but the last few minutes are done on the top rack of the oven to achieve the same effect.

I also prepare this in a cast iron skillet w/the frozen broccoli on top of the stove. The cast iron does a great job of delivering on the roasted flavor & texture when I start w/high heat then reduce til I'm satisfied w/the results. Sometimes I throw in thinly sliced onion, too. And tons of extra garlic!

We have no vampire worries here! LOL

PS - I also buy the big bag of peeled whole garlic and just stick it right in the freezer. It freezes well & does not affect the outcome of any dish I've used it in.

Kalyn said...

Good to know that you can get a good result with frozen broccoli. I admit I'm surprised to hear that. I buy those pre-peeled garlic cloves and freeze them too, so handy! Glad you've been enjoying this dish.

daisygirl said...

I'm always looking for different ways to cook my veggies and this recipe was very easy to make and VERY tasty. Thanks for sharing! I have added you to my favorites and can't wait to try other recipes.. they all look wonderful.

Kalyn said...

Daisygirl, thanks! Glad you enjoyed it.

Cristin said...

My hubby LOVES it when I make this, so don't tell him but tonight I really made it so I could eat the roasted garlic cloves(I only double or triple the amount called for)! Such a great recipe!

Missy said...

I have made this roasted broccoli with garlic now for the past 3 nights. My whole family just loves it, even my 2 year old granddaughter.

Kalyn Denny said...

Missy, that's fun to hear!

Heather Kinnaird said...

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

Unknown said...

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

Sara Cué said...

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.

Kalyn Denny said...

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

CaribbeanFemme said...

Would this dish reheat well?

Kalyn Denny said...

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.

Michelle said...

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

Kalyn Denny said...

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

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