Easy Roasted Garlic Broccoli

I love my veggies. I can eat them pretty much any which way. As soon as Spring and Summer hit, I get excited about all the fresh and local produce that will soon be hitting our shelves.

As much as I love my veggies, I can get bored eating them the same old way. Steamed, raw, grilled and stir-fried are all fantastic options but I wanted to try something different and I wasn’t alone. Hubby finds my steamed veggies a bit too “limp” (inserted inappropriate teenage boy snicker here) and there are some veggies I don’t like raw as much as others.

Roasted Garlic Broccoli

Enter my attempt to roast. I’ve tried roasting veggies in the past and it was (quite literally) a flaming disaster. Burnt, charred and in some cases, on fire (I blame the BBQ for that…for the record). And let’s not get into the number of times I’ve smoked us out of our house. A few too many.

This year, I decided to give it another go because I really wanted to add some flavor and texture to our veggies and increase the chances that my kids would eat them without complaint. I’m happy to say I FINALLY found success (and surprisingly, hell did not freeze over in the process). Not only did I end up with a tasty side, but it was so easy and economical to make. The key? Constantly stalking your veg in the oven and shaking out the pan often to ensure nothing is burning to the bottom. So simple and yet it took so long for me to figure this out.

Here’s my version of Roasted Garlic Broccoli that I’m a bit obsessed with at the moment:

Easy Roasted Garlic Broccoli

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Easy Roasted Garlic Broccoli


  • 2 bunches broccoli
  • 1/4 tsp garlic powder (or 1 clove fresh garlic, finely chopped)
  • 2-3 tbsp olive oil (coconut oil can be substituted but it will leave a mild coconut flavor behind)
  • Salt and Pepper to taste


  • Wash and cut broccoli into bite size florets doing your best to keep the sizes uniform for even roasting
  • in a resealable bag or large bowl add remaining ingredients and toss with broccoli until evenly coated
  • Spread broccoli onto a baking dish large enough so that there is no overlap and place into a 400F oven for up to 15 minutes. Check every 5 minutes and give the pan a shake to ensure even cooking and that the broccoli isn't sticking to the bottom.
  • Larger florets may require longer cooking time and smaller ones less so check them often and remove when the ends start to brown. Broccoli should still be a bit crunchy.
  • Season with additional salt and pepper if needed. Serve immediately or chill for later.

Additional spices may be added to spruce it up even more. I like adding red pepper flakes for a bit of heat.

Sprinkle with hemp seeds just before serving for an additional nutritional punch.


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Stephanie is a Canadian Mom of 3, Runner, Certified Functional Strength Coach (CFSC), Christ-follower and all around reeker of awesomeness. When she's not chasing after her kids, you can find her dreaming big dreams and bringing them to life.

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