Roasted Broccoli Salad

This recipe is easy and packed with flavor!

Broccoli doesn’t have to be bland or smothered in cheese sauce. Eat delicious while staying healthy because we can’t always eat naughty. Roasting these babies in the oven is a great way to deepen all the flavors we are adding. Expect to have your taste buds blown to another level with a little sweet here, a little salty there, and a tiny bit of spicy. This is a quick and simple recipe that packs lots of flavor. Try this roasted broccoli recipe for your next gathering or in a weeknight meal.

Want a visual guide? Watch the video!



    • 1 lb of broccoli or 2 broccoli heads

    • ¼ cup of Olive oil

    • 3 tablespoons of Balsamic Vinegar

    • 6 Cloves of garlic

    • ½ teaspoon of kosher salt

    • Generous pinch of red pepper flakes

    • Juice from half a lemon

    • Parmesan cheese



    • Preheat the oven to 450 degrees. 

    • Line two sheet pan with aluminum foil. 

    • Trim your broccoli heads cutting the stalks and cutting the florets into smaller pieces.  

    • Mince 6 cloves of garlic. 

    • In large bowl combine garlic, ¼ cup of olive oil, 3 tablespoons of balsamic vinegar, ½ teaspoon of kosher salt, and generous pinch of red pepper flakes. Mix thoroughly and ensure all ingredients are combined. 

    • Toss broccoli florets in the bowl and mix until evenly coated with dressing. 

    • Separate the broccoli on two sheet pans allowing them enough space so they aren’t touching. This will allow for even cooking. 

    • Roast the broccoli for 10 mins, flip the broccoli to brown the other side for another 10 mins.  For the last 5 mins of cook time stand by to ensure your broccoli doesn’t burn as each oven is slightly different. 

    • Plate the broccoli, squeeze half a lemon over the top, grate parmesan cheese over the top to your preference.

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