Roasted Broccoli Tossed in Smoked Garlic Infused Olive Oil

Crisp-tender broccoli florets roast into caramelized, golden-edged bites while Smoked Garlic Infused Olive Oil wraps every floret in deep garlic, savory smoke, and rich olive oil flavor. A little lemon and Parmesan keep the whole tray bright, balanced, and ready for weeknight dinner, holiday tables, or easy entertaining.

Garden Infuzions

Roasted Broccoli Tossed in Smoked Garlic Infused Olive Oil

Tender roasted broccoli gets a deep savory lift from smoked garlic olive oil, a squeeze of lemon, and a final shower of Parmesan for an easy side that feels restaurant-ready.

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: American Classics, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds broccoli florets
• 2 tablespoons Smoked Garlic Infused Olive Oil
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

Equipment

• 1 Large mixing bowl For tossing the broccoli
• 1 rimmed sheet pan Use a large pan so the florets can roast in a single layer
• 1 Parchment paper Makes cleanup easier and helps with even roasting
• 1 Microplane or zester For the lemon zest
• 1 Set Measuring spoons For oil, salt, and seasonings

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Add the broccoli florets to a large bowl.
3. 3. Drizzle in the Smoked Garlic Infused Olive Oil and extra-virgin olive oil.
4. 4. Sprinkle on the kosher salt, black pepper, garlic powder, and crushed red pepper flakes, then toss until the broccoli is evenly coated.
5. 5. Spread the broccoli on the prepared sheet pan in a single layer, giving the florets space so they roast well.
6. 6. Roast for 18 to 22 minutes, flipping once halfway through, until the edges are browned and the stems are tender-crisp.
7. 7. Transfer the broccoli to a serving bowl and finish with Parmesan cheese, lemon juice, and lemon zest.
8. 8. Serve hot while the edges are still crisp and the flavor is brightest.

Notes

Broccoli size affects roasting time, so cut larger florets in half if needed for even cooking. Do not overcrowd the pan. A squeeze of lemon at the end keeps the finish bright against the deep garlic smoke of the oil. The recipe is best served right away.

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Recipe Tips

Toss the broccoli well so the florets are evenly coated before roasting. For the best texture, give the pieces space on the pan so they roast instead of steaming. If you want extra browning, let the broccoli sit for a minute or two before serving so the edges can crisp up a little more.

Serving Suggestions

Serve this roasted broccoli alongside grilled chicken, baked fish, steak, or a simple pasta dinner. It also works well on a holiday table, next to roasted potatoes, or tucked into a grain bowl with rice and chickpeas.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm on a sheet pan in a hot oven or in an air fryer so the edges can regain some texture.

Variations

Add red pepper flakes for a little heat, swap Parmesan for toasted breadcrumbs, or finish with a splash of balsamic vinegar for a deeper savory-sweet edge. You can also use broccolini if that is what you have on hand.

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