Today’s recipe is super simple but an old favourite. My mum has been making this garlic roasted broccoli since I can remember and it’s the way I’ve always made it too.
I remember when friend’s were over for dinner and my mum would serve this broccoli dish, they would initially turn their nose up (because it’s a vegetable – GROSS) but once they tried it they loved it!
Which is quite a feat, to get kids to actually enjoy eating broccoli. One friend even got her mum to ask my mum how to make it.
The secret is to cook it until it’s crispy, with some garlic (and my mum always used coriander too, which I LOVE but it’s optional if you’re not a fan!)
The slightly crunchy, crisp texture makes it so more-ish. It’s a little bit similar to kale chips, in that way.
I happen to love broccoli however it comes and don’t think it needs extra flavours but I can’t deny that this is my favourite way to eat it.
This broccoli dish is:
- Vegetarian & vegan
- Gluten-free, grain-free & paleo-friendly
- Low-fat & low calorie
- 1 of your 5 a day
More ways to enjoy vegetables
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
- 1 tbsp garlic-infused olive oil*
- 1 large head of broccoli
- Salt and pepper, to taste
- (Optional) 1 tsp ground coriander / cilantro
- Preheat oven to 180C / 350F.
- Chop the broccoli into small-ish pieces and add to a zip lock food bag with the garlic-infused olive oil, salt, pepper and coriander (if using). Shake vigorously to make sure the broccoli is well coated.
- Transfer to the baking tray and cook for 20-15 minutes until the broccoli is starting to crisp.
- Serve and enjoy!
*If you can't find garlic-infused olive oil, add 1/4 tsp garlic powder into the zip-lock bag stage.
You can also smash a few whole cloves of garlic to cook with the broccoli and remove before serving. Chopped pieces will burn, unfortunately.