Roasted Broccoli & Garlic

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In case you haven’t noticed from my recipes (case in point:  Roasted Garlic Hummus), I LOVE garlic.  I eat it so much, vampires would probably pass me up… mostly I eat it for supper though, so I don’t lose friends.

It’s no surprise that this Roasted Broccoli & Garlic is one of my very favorite vegetables/side-dishes.  My kids eat it well too so that’s a plus.  The crunchy edges on the broccoli and the crispy bits of garlic are a match made in heaven.  ~Erin



  • 2 medium heads of broccoli, washed
  • 1 small head of garlic
  • 1 T. olive oil
  • 1 tsp. salt
  • cooking spray for the pan


  1. Preheat the oven to 400°F.
  2. Spray a large sheet pan with cooking spray; set aside.
  3. Cut the broccoli into small florets.  For more crispy surface area, cut each floret in half longways, so each one has a flat side to place on the pan.
  4. Separate the garlic cloves & smash them with a heavy object.  I use my cast iron skillet or a large can of vegetables.
  5. Remove the papery skins from the garlic and cut the larger cloves in half.
  6. Toss the broccoli & garlic with olive oil and spread in a single layer on the sheet pan.
  7. Lightly salt the broccoli & garlic
  8. Roast in the preheated oven for about 25-30 minutes, stirring halfway through cooking time, or until broccoli is tender and golden browned on the edges.

WW Freestyle Info.: Makes 4 servings at 1 point each.

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