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.
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!
And this glaze! I'm not talking the honey mustard you buy at the grocery store. This is a homemade glaze made from just whole-grain mustard, honey, and a splash of lemon juice.
Simple but oh-so-delicious. Just the kind of recipe you need to make broccoli exciting again!
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Broccoli belongs to the cruciferous vegetable family along with kale and Brussel sprouts. It is an excellent source of Vitamin C, which is important for skin, bone and tissue health.
The vitamin C in broccoli also makes it easier for your body to absorb iron. It's a great option for vegetarians and vegans looking to optimize iron intake.
How to make
We'll start by mincing 3-4 cloves of garlic. You can go lighter on the garlic --or skip it altogether-- if you're not a big garlic fan.
Toss the raw broccoli with a neutral oil (such as canola or safflower), coarse salt and pepper. Evenly layer it on a sheet pan (this is the one that I use when I'm not using this cute green half sheet pan).
Roast the broccoli for 10 minutes at 425 degrees F.
Meanwhile, prepare the mustard glaze by mixing together 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 will need 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.
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Roasted Garlic Broccoli with Honey Mustard Glaze
- 24 ounces fresh broccoli sliced into florets (about 2 medium heads of broccoli)
- 3 cloves garlic minced
- 1 tablespoon neutral oil canola, peanut or safflower
- ¼ teaspoon coarse salt
- ⅛ teaspoon black pepper or freshly ground black pepper
- 2 tablespoons whole-grain mustard see note
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Preheat the oven to 425 degrees F.
- Layer broccoli florets evenly on a large baking sheet. Drizzle with 1 tablespoon oil, minced 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 honey mustard glaze and stir to evenly coat. Return to the oven for 8-10 minutes, or until the broccoli turns golden brown.
- Serve warm. Keeps in the fridge for 3-4 days, but is best enjoyed immediately.
- If you wash the broccoli right before using it, make sure to pat dry with a paper towel or let air dry before tossing 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.