Next, chop up a head of broccoli into somewhat bite-sized pieces. Then, finely chop 3 - 4 cloves of garlic and (optionally) dice half of a medium-sized onion. (The onion is optional but does add some more flavor!)
Place the chopped broccoli and optional onion in a large bowl.
Drizzle 3 - 4 tablespoons of extra virgin olive oil over the chopped broccoli.
Season with garlic, salt, pepper, and red pepper flakes and toss to combine.
Roast your broccoli for 10 - 15 minutes, then toss the broccoli and rotate your cookie sheet 180° to ensure even cooking.
Bake for another 10 - 15 minutes until broccoli is fork-tender but not mushy. If you use onions, they should be translucent. *Cooking time may vary just a little based on the size of your broccoli pieces and how well you spread them out on your cookie sheet. Longer cooking time will make the broccoli softer.
Serve with any dinner for a quick and delicious meal.
Cooking time may vary based on the size of your broccoli pieces and how well you spread them out on your cookie sheet. Extra cooking time will make the broccoli softer - we prefer to keep it crunchy. You can also add cauliflower or carrots to your bake to mix it up! Serving Suggestions & Uses Serve roasted broccoli with any dinner for a quick and delicious meal. We recently enjoyed our broccoli with Instant Pot Chicken and Buttery Garlic Smashed Potatoes!Storage/Shelf Life/Reheating Store leftover broccoli (once cooled) in an air-tight container in the refrigerator. You can reheat your broccoli in the microwave (it will lose some crunch this way) or reheat it for 5 - 10 minutes in the oven at 300°F.