Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Roasted Broccoli with Shallots & Garlic

Email Roasted Broccoli & Shallots

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Roasted Broccoli with Shallots & Garlic

Active Time: 10 minutes   |   Total Time: 30 minutes   |   Serves Serves 4  |  Vegan  |  Gluten Free

  • 1 large bunch broccoli
  • 2 shallots, sliced into rings
  • 2 cloves garlic, chopped
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Heat the oven (with the oven rack in the middle) to 425°F.

Cut the broccoli into florets and place on a rimmed sheet pan. Slice the shallots into rings and chop the garlic. Add to the pan. Drizzle with the oil and sprinkle with salt and pepper (about 12 turns on pepper mill). Toss together with your hands then arrange in a single layer.

Roast until tender and slightly charred, 20 to 25 minutes.

This recipe was printed from:

Do it Step-by-step

Roasted broccoli with shallots  garlic-01 Roasted broccoli with shallots  garlic-02 Roasted broccoli with shallots  garlic-03 Roasted broccoli with shallots  garlic-04 Roasted broccoli with shallots  garlic-05 Roasted broccoli with shallots  garlic-06


This Goes Well With...

Want Something Else?


Active: 25 minutes  |  Total: 25 minutes