Garlicky Roasted Broccoli

This dish was inspired by one of my favorite vegetable dishes: the delicious blasted broccoli at Black Bottle, a wine bar in Seattle’s Belltown neighborhood. Tossing the broccoli in a garlicky oil instead of with chopped garlic, eliminates the problem of the garlic burning while the broccoli roasts. Roasted garlic is often available in well-stocked olive bars. Refrigerate the extra garlic oil and use it w/in 3 days. From Grow, Cook, Eat by local gardener Willi Galloway

  • 6 large garlic cloves, roasted
  • 1/2 C olive oil
  • 1/4 tsp soy sauce
  • 1 head broccoli, cut into small florets (farm note: peel the stems and cut into 1/2″ coins)
  • 1/4 tsp red pepper flakes
  • sea salt, to taste



Preheat oven to 450°F.

In a blender or food processor, puree the roasted garlic with olive oil and soy sauce. Taste the oil; if desired, add more garlic cloves as it should taste quite garlicky.

Place the broccoli in a large bowl and drizzle with 1-3 tablespoons of garlic oil (farm note: depending on how much broccoli you have, I would average 1 tablespoon per head). Toss until the florets are well coated.

Spread broccoli onto a rimmed baking sheet and sprinkle w/ red pepper flakes and salt to taste. Roast, stirring occasionally, until the broccoli is fork tender and quite brown and crispy in spot, 15-18 minutes.