Broccoli lovers, this one’s for you! If you enjoy the deep, rich flavors of roasted vegetables, you’re going to love this roasted broccoli salad. It’s packed with caramelized broccoli and garlic, juicy cherry tomatoes, fresh parsley, and lots of olive oil. Every bite is a perfect balance of crispy, soft, and fresh flavors.
I used to make the classic broccoli salad by boiling the broccoli and tossing it with olive oil, lemon juice, and chili flakes. But ever since I discovered this version, I haven’t looked back! Roasting brings out a natural sweetness in the broccoli while keeping it slightly crispy, making it absolutely irresistible.
For more salad recipe; 3 Ingredients Spinach Salad, Shopska Salad, Mediterranean Olive Salad
About recipe;
Ingredients You’ll Need for Roasted Broccoli Salad?
- 1 large head of broccoli
- 1 whole head of garlic, minced
- A handful of fresh cherry tomatoes, halved
- A bunch of fresh parsley, chopped
- Juice of 1 lemon and zest
- Lots of olive oil
- Salt and pepper, to taste
Cut the broccoli into bite-sized florets and spread them on a baking sheet. Drizzle generously with olive oil, and season with salt and pepper, you can add chili flakes for more flavor. Wrap the whole garlic head in aluminum foil or parchment paper with a drizzle of olive oil before roasting.
Bake at 220°C (430°F) for about 25-30 minutes, or until the edges are golden and crispy. Stir every 10 minutes. Once out of the oven, mix the roasted broccoli and garlic with fresh cherry tomatoes, parsley, lemon zest and lemon juice. Season with salt and more olive oil if needs.
What to Serve With Roasted Broccoli Salad?
This salad pairs beautifully with pasta, chicken, or grilled meat. I especially love serving it alongside creamy pasta dishes—like a garlic parmesan pasta or a creamy chicken pasta. It also goes great with roasted potatoes, lamb chops, or other grilled meats for a simple, satisfying meal.
How to Store It?
I highly recommend serving this salad slightly warm—it tastes best that way! But if you need to prepare it ahead of time, cover it with plastic wrap and store it in the fridge for up to a day. Any longer, and you might lose some of that delicious caramelized flavor.
I hope you enjoy this roasted broccoli salad as much as I do! Let me know if you try it—I’d love to hear how you serve yours!
