Roasted Broccoli with Garlic and Red Pepper

Great side dish that I have made many times. Always a hit.

• Anonymous

• Peoria, IL

• 12/17/2021

This recipe was awesome . . . I added 2 extra cloves of garlic. I found 425 to be too low to really roast the broccoli, so I would start the first 8 minutes at 450 and then turn down the temp to 425 and finish for another 7 minutes or so. Delicious!!

• joyfulgirl

• Danbury, CT

• 1/8/2019

Reduced the cook temp as suggested by others to 425. At 8 min, my garlic was still pretty raw. Maybe I just didn't dice the garlic small enough? Cooked it another 7, which made most of the garlic pretty good and some of it burned to the pan. As a garlic lover, I will probably also up it to 5 cloves next time. Just two wasn't enough, especially with some of it being lost to burning/sticking. Good foundation recipe. Pretty simple.

• Anonymous

• DC

• 4/20/2018

Love this, and have made many times. I don't always add the red pepper, and usually add more garlic. I'm probably cutting my broccoli too small, but my cooking time is much less than specified, about 10 minutes total. I always check at 8 minutes just in case. Now I add parmesan at that 8-minute check. Mmmmm!

• muscidae

• Winnipeg, Canada

• 7/7/2016

We love sheet pan vegetables! These turned out crispy and brown and were the star of my meal. Will be making these again!

• pinkhockey75

• Sonoma County, CA

• 2/25/2016

Yum! I used two medium heads fresh from the farm stand, so I also cut up the stems of the attached leaves in 1/2-inch pieces and roasted them as well. Cooking time may be a little too long -- my broccoli got pretty browned, so I cut the second step from 8 minutes down to 4 minutes. Red pepper flakes and garlic are key!

• realfoodmama

• Bethesda, MD

• 10/12/2014

i was hoping that roasting would do to broccoli what it does to asparagus but was disappointed. this came out ok--the hubby loved it-- but i found it a bit boring. i wanted to do something different with broccoli but will keep looking.

• magnamosa

• palm desert, ca

• 3/2/2013

Yummy! I used a small crown of broccoli and doubled the garlic (I LOVE garlic). Used just a tiny bit of olive oil plus S&P and roasted it in a large cast iron skillet for 10 minutes then added the garlic/red pepper mixture. Roasted for 5 more minutes (make sure you shake the pan occasionally) then showered a bit a good parmesan cheese over. Really good!

• Anonymous

• Annapolis

• 1/24/2013

Incredible how just a few ingredients sometimes makes the best dishes. This was incredibly good. Total cooking time was a couple minutes too long for my personal preference, so shave a couple minutes off the total roasting time if you like your broccoli a bit on the crunchier side. Loved the flavor!

• Anonymous

• 1/9/2013

So simple, and so delicious.

• LaniN

• San Francisco, Ca

• 1/2/2013

outstanding! I made 2 medium heads and the 3 of us ate it up!

• Anonymous

• St. Louis

• 12/18/2012

一个伟大的方式煮西兰花,释放了ge for the main dish! Love the caramelization that happens while keeping a crunch. 15 minutes was plenty of time. may up the pepper and garlic next time for more flavor.

• Cobbler

• Raleigh, NC

• 11/17/2012

Yum! Easy and delicious!

• taebatha

• Atlanta

• 8/29/2012

Very good. I added a bit of lemon to the mix. I also had much less than 1 lb, so I only did 15 min. Very good and easy. And healthy.

• Anonymous

• Maryland

• 4/27/2012

So flavorful! I added fingerling potatoes, onions, parsnips and larger garlic slices to the roasting pan, and upped the amount of red pepper. This was a fantastic side companion for my first attempt at Roast Chicken (just also reviewed). You can see photos of the finished products on my Instagram @sarahgianetto =)

• sarahgianetto

• 4/24/2012