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Roasted Broccolette with Garlic & Olive Oil


  • 1 bunch broccolette
  • 8 cloves garlic
  • 2 Tbsp. olive oil
  • 1/2 tsp. sea salt


  • Preheat oven to 375. Wash and dry broccolette.
  • If you find any stems that are thicker than a pencil, cut them in half from the bottom up about 3 inches. Leave the skinny stems alone.
  • Grab your garlic and remove the skins. Cut the garlic in thick slices, anything too thin will dry out and burn.
  • Throw broccolette and garlic onto a foil-lined baking sheet. Toss with olive oil and salt. Lay broccolette out in a single layer. Try to keep the garlic tucked in with the broccolette so it doesn’t burn.
  • Roast for 10 minutes then toss. Roast for another 10 minutes then toss again.
  • Roast 10 more minutes (so 30 minutes total) or until stems are tender and leaves are crispy. Serve immediately.