Roasted Broccoli with Garlic



Serving size

about 1 1/2 cups
30 Minutes

This recipe can easily be multiplied and makes good leftovers, hot or cold.

Roasted Broccoli with Garlic


1 Tbsp. Olive oil
3 clove Garlic, raw (thinly sliced)
1 bunch Broccoli, raw (or about 3 cups flowerets) (cut into small flowerets)
1/8 tsp. Salt
1 to taste Black pepper


Preheat the oven to 325F.

Place the olive oil in a large skillet on the range over medium heat. Add the sliced garlic and cook slowly, stirring frequently, adjusting the heat so that the garlic doesn't brown.

After 3 minutes, add the broccoli, salt, and pepper, and toss well.

Place the pan in the oven and roast for about 15 minutes, stirring frequently, until the broccoli is cooked to your desired level of tenderness.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

You can purchase broccoli flowerets already cut up, but you can use the peeled, diced, and steamed stems in salads to add crunch and flavor. (You could also use the leftover stems in Broccoli Cheese Soup.) There’s just as much flavor in the stems as there is in the flowerets.

"Eat broccoli. And cauliflower, cabbage, and other stuff that looks like it came out of a mini Tolkien forest."

Steve Edwards