Roasted Tenderstem Broccoli With Garlic

This roasted tenderstem broccoli with garlic is simple, flavorful, and makes a perfect side dish. I love how the broccoli turns slightly crisp at the edges while the garlic infuses it with a rich, savory taste. It’s quick to prepare and goes well with almost any main course.

Why You’ll Love This Recipe

I like how this dish brings out the natural sweetness of tenderstem broccoli while giving it a roasted, nutty flavor. The garlic adds depth, and a touch of olive oil keeps it tender yet crisp. It’s one of those recipes I can whip up in under 20 minutes, and it always feels both healthy and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
200 g Tenderstem Broccoli
2 Cloves Garlic (Sliced)
2-3 tbsp Olive Oil
Pinch Salt Optional
Pinch Pepper Optional

Directions

1. I preheat my oven to 200°C (400°F).
2. I spread the tenderstem broccoli on a baking tray.
3. I drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
4. I scatter the sliced garlic over the broccoli.
5. I roast for 12–15 minutes, until the stems are tender and the tips are lightly crisped.
6. I serve immediately, either as a side or topped with a squeeze of lemon juice.

Servings and Timing

This recipe makes 2 servings. It takes about 5 minutes to prepare and 12–15 minutes to roast, so I usually have it ready in under 20 minutes.

Variations

• I sometimes add a sprinkle of Parmesan cheese before serving for extra flavor.
• A squeeze of lemon juice or zest brightens it up beautifully.
• For a spicy twist, I toss in some red pepper flakes.
• I also like roasting it with a handful of cherry tomatoes for extra color and sweetness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 180°C (350°F) for about 5 minutes to bring back their crispness. The microwave works too, but the broccoli will be softer.

FAQs

Can I use regular broccoli instead of tenderstem?

Yes, I just cut it into similar-sized florets so it roasts evenly.

Do I need to blanch the broccoli first?

No, I roast it directly, and it comes out tender with crisp edges.

How do I stop the garlic from burning?

I slice it thin but not too fine and make sure it’s coated in olive oil.

Can I make this in an air fryer?

Yes, I cook it at 190°C (375°F) for about 8–10 minutes, shaking halfway through.

What’s the best oil to use?

I prefer olive oil, but avocado oil or sunflower oil also work well.

Can I add nuts or seeds?

Yes, toasted almonds, pine nuts, or sesame seeds make a great topping.

How do I know when the broccoli is done?

It should be tender when pierced with a fork but still bright green with crisp tips.

Can I roast it ahead of time?

Yes, but I prefer it fresh. If I reheat, I use the oven to keep some crispness.

Is this recipe healthy?

Yes, it’s light, full of nutrients, and uses simple whole ingredients.

What can I serve this with?

I like pairing it with grilled chicken, fish, or pasta dishes.

Conclusion

I love how roasted tenderstem broccoli with garlic comes together so quickly while tasting so flavorful. It’s an easy side that adds freshness, texture, and nutrition to my meals, and it’s versatile enough to serve with just about anything.

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