m. c. de marco: The New Kitchen Cookbook

Roasted Broccoli

This recipe began life as Roasted Broccoli with Garlic from the Food Network, but I think only the absence of garlic merits headline status in a vegetable recipe. It was influenced by my roasted haricots as well.

Serves 2–4.


  • 1–2 heads of broccoli
  • 2 T. olive oil
  • 3 cloves garlic, sliced
  • ½ tsp. kosher salt
  • ½ tsp. black pepper


  1. Cut the broccoli into florets and slice any extra stem you want to eat.
  2. Mix with remaining ingredients.
  3. Arrange in a single layer on a baking sheet or in a roasting pan.
  4. Roast 15 minutes at 450° (425° with convection) without stirring.


Combine with roasted potatoes (started 5 minutes earlier).

Use sesame oil and scallions in place of olive oil and garlic, and toss in some sesame seeds.