Oven-roasted garlic broccoli with a honey mustard glaze is a simple yet flavorful side dish. This recipe is perfect paired with your favorite protein or served with a holiday meal.
Fall is for roasting vegetables, and what better vegetable to start with than broccoli? This versatile veggie is nutrient-packed and brightens up when combined with garlic and a honey mustard glaze.
This honey garlic roasted broccoli features tender-yet-crisp broccoli dappled with sweet honey and zesty mustard flavors.
Simple but oh-so-delicious. Just the kind of recipe you need to make broccoli exciting again!
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Why this recipe works
- Crisp and tender: The broccoli is roasted just long enough to get crispy around the edges and it keeps a nice, crunchy texture. No soft, mushy broccoli here!
- Delicious glaze: This roasted broccoli has a homemade glaze made from just whole-grain mustard, honey, and a splash of lemon juice. It's sweet, zesty, and the perfect balance of flavors!
- Super easy: This recipe requires just 5 minutes of active time and 8 ingredients. Quick & easy!
Ingredients
- Broccoli: This recipe uses 24 ounces of broccoli florets. One large crown of broccoli typically yields about 12 ounces of broccoli florets, so you will need two crowns of broccoli.
- Neutral oil: I typically use canola oil for roasting vegetables because it can handle high heat and has a neutral flavor. Olive oil or vegetable oil also work here.
- Garlic: Choose fresh garlic. We'll use 3-4 cloves of garlic.
- Honey: Maple syrup also works if you're looking for a vegan option.
- Mustard: Choose whole-seed mustard, also sometimes called whole-grain mustard.
- Lemon juice: One medium lemon typically yields 2 to 3 tablespoons of lemon juice.
Step-by-step instructions
Before you begin: Start by roughly chopping 3-4 cloves of garlic. Don't chop it too finely or it will burn quickly in the oven. I use this same method in my lemon garlic green beans recipe.
- Toss the broccoli florets with a neutral oil (such as canola or safflower), coarse salt and pepper. Evenly layer it on a sheet pan, careful not to overlap any florets.
- Roast the broccoli for 10 minutes at 425 degrees F.
- Meanwhile, prepare the mustard glaze by mixing the mustard, honey, and lemon juice in a small bowl. Remove broccoli from the oven and drizzle with mustard glaze. Stir to combine.
- Return to the oven to cook for 8-10 more minutes, or until golden brown.
Can I use frozen broccoli?
You actually can use frozen broccoli in place of fresh, but it needs to roast for longer. Frozen broccoli is just as nutritious as fresh broccoli, and it is less expensive and cuts down on prep time.
Add frozen broccoli directly to the oven with the oil, salt, and pepper. Add at least 5 extra minutes to your timer to allow the frozen broccoli to thaw. Remove from the oven when the broccoli is browned to your liking.
More vegetable side dishes
I love making simple bowls with this roasted broccoli, chickpeas, and a grain. It also goes well with breaded panko tofu or tossed into vegan fried rice.
Looking for more vegetarian sides dishes? If you like this recipe then might like my instant pot mashed sweet potatoes, broccoli cheddar fritters or zucchini corn fritters.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my new cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
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Roasted Broccoli with Honey Garlic Glaze
Ingredients
- 24 ounces fresh broccoli sliced into florets (about 2 medium heads of broccoli)
- 3 cloves garlic roughly chopped
- 1 tablespoon neutral oil canola, peanut or safflower
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper or freshly ground black pepper
- 2 tablespoons whole grain mustard see note
- 1 tablespoon honey
- 1 tablespoon lemon juice half a medium lemon
Instructions
- Preheat the oven to 425 degrees F.
- Layer broccoli florets evenly on a large baking sheet. Drizzle with 1 tablespoon oil, chopped garlic, salt, and pepper. Use clean hands or a spatula to combine.
- Roast in the oven for 10 minutes. Meanwhile, prepare the honey mustard sauce. In a small bowl, whisk together mustard, honey, and lemon juice.
- Remove broccoli from the oven after 10 minutes. Drizzle with the honey mustard glaze and stir to evenly coat. Return to the oven for 8-10 minutes, or until the broccoli turns golden and the florets are tender.
- Serve hot. Keeps in the fridge for 3-4 days, but is best enjoyed immediately.
Notes
- If you wash the broccoli right before using it, make sure to pat dry with a paper towel or let air dry before tossing it in oil. The wetter the broccoli is, the longer it will take to roast.
- Mustard: Choose a whole-grain or stone-ground mustard, the kind that has whole mustard seeds in it. This mustard is the kind I use and it can be purchased at most grocery stores.
- Can I use frozen broccoli? Yes, but you will need to roast it for longer. Add frozen broccoli directly to the oven with the oil, salt, and pepper. Add at least 5 extra minutes to your timer to allow the frozen broccoli to roast completely. Remove from the oven when the broccoli is browned to your liking.
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