Recipe by Scott Peacock
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425ºF. Line a 15x10x1-inch baking pan with a silicone baking mat or parchment; set aside. In a small bowl combine garlic and 1/2 tsp. of the kosher salt. Using the back of a spoon, muddle garlic and salt until garlic begins to release its oil. Let stand 5 to 10 minutes. Stir in olive oil. Set aside.

  • Trim broccoli stems; cut stalks lengthwise into halves and/or quarters. Place in prepared baking pan. Pour garlic oil and olives over; toss well. Sprinkle with remaining 1/2 tsp. kosher salt. Roast 20 to 25 minutes, tossing occasionally, until tender but al dente. Transfer to a serving dish.

  • To serve, sprinkle with flaked sea salt; drizzle with additional olive oil. Squeeze lemon juice over. Makes 8 servings.

Nutrition Facts

134 calories; 10 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 0 mg cholesterol; 427 mg sodium. 418 mg potassium; 10 g carbohydrates; 4 g fiber; 2 g sugar; 4 g protein; 0 g trans fatty acid; 812 IU vitamin a; 116 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

Reviews (3)

16 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
I forgot to mention - I haven't tried it with the lemon yet, but will!
Rating: Unrated
This is absolutely fabulous, I WILL make this again and I never make the same dish twice.
Rating: Unrated
I have been making this recipe frequently for almost 2 years. We love it!  I use less salt and usually just Kalamata olives. I grate the garlic prior to mixing with the salt. So easy, and it blends well.