This sautéed broccoli recipe with roasted garlic and pecorino adds a subtle twist to a classic broccoli and garlic dish. Here, sweet roasted garlic melts into crisp-tender baby broccoli florets and is finished with salty Pecorino Romano. The florets are cut into even smaller pieces for more flavor and better texture.
For more roasted garlic recipes, try this pasta aglio olio or roasted garlic pasta recipe with capers.
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Quick Look: Sautéed Broccoli Recipe with Roasted Garlic and Pecorino
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 55 minutes (45 minutes to roast garlic in oven)
🕒 Total Time: 1 hour, 10 minutes
👥 Servings: 4
📊 Calories: ~106 kcal per serving (based on nutrition panel)
🔥 Cook Method: Oven-based and stovetop
👩🍳 Main Ingredients: Broccoli, garlic, Pecorino
⭐ Difficulty: Easy: roast a head of garlic, then sauté broccoli
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Why You'll Love This Sautéed Broccoli Recipe with Roasted Garlic and Pecorino
Roasted garlic is game-changing: Roasted garlic becomes soft and sweet, blending into the broccoli while adding depth and balance.
Could convert broccoli skeptics: Coat broccoli in sweet roasted garlic and salty Pecorino, and what's not to love?
Easy holiday side dish: If you're overwhelmed with planning a holiday menu and looking for some easy sides, this broccoli recipe should top your list.
This sautéed broccoli recipe with roasted garlic and Pecorino is anything but dull and can inspire even the biggest broccoli skeptics to enjoy this flavorful side dish. This broccoli pasta recipe with anchovy breadcrumbs is another converter.
So, you do need to roast a head of garlic for this recipe, but it's so easy to prepare and cook, and it's a must. We're not working with ordinary garlic here.
On the other hand, the broccoli takes at most 10-12 minutes to get slightly charred before you coat it with the delicious roasted garlic and Pecorino. Rejoice at this superfood, all you broccoli haters.
For more recipes that make excellent use of Pecorino, try these zucchini and eggs, these sautéed artichoke hearts and mushrooms, this Italian green beans recipe, or this Italian sausage stuffing recipe.
Jump to:
- Quick Look: Sautéed Broccoli Recipe with Roasted Garlic and Pecorino
- Why You'll Love This Sautéed Broccoli Recipe with Roasted Garlic and Pecorino
- Key Ingredients
- Variations & Substitutions
- How to Make This Sautéed Broccoli Recipe with Roasted Garlic and Pecorino
- Pro Tips
- Sautéed Broccoli Recipe with Roasted Garlic and Pecorino FAQs
- Serving Suggestions for This Recipe
- Sautéed Broccoli Recipe with Roasted Garlic and Pecorino
Key Ingredients
See the recipe card for full ingredient and quantity information.
- Roasted Garlic: Forget sautéed garlic in this recipe; roasted is where it's at.
- Pecorino Romano Cheese: Pecorino adds a punch to the broccoli.
- Fresh Lemon: Lemon brightens the dish's umami flavors.
Variations & Substitutions
➢Use "adult" frozen broccoli florets or fresh broccoli instead. Just be sure to cut them into small pieces.
➢Replace the Pecorino with grated Parmigiano Reggiano.
➢Garnish with fresh herbs like parsley.
➢Top with a sprinkling of toasted breadcrumbs, nuts, or seeds for some crunch.
How to Make This Sautéed Broccoli Recipe with Roasted Garlic and Pecorino
Step 1: Heat the olive oil and add the broccoli, salt, pepper, and red pepper flakes. Cook until slightly charred.
Step 2: Stir in the roasted garlic until it's evenly distributed throughout the broccoli.
Step 3: Stir in the Pecorino and give everything a quick toss.
Step 4: Stir in the lemon juice before serving.
Pro Tips
➢Keep the broccoli crisp, not mushy: Use a large pan to avoid overcrowding, and cook over a higher heat to help evaporate water from the frozen broccoli.
➢Roast a whole garlic head: If easier, just roast a whole garlic head and use the other half for something else, like half the portion in this caper pasta recipe.
Sautéed Broccoli Recipe with Roasted Garlic and Pecorino FAQs
I don't recommend fully defrosting it, but allowing it to thaw for a bit will make it easier to cut.
No, boiling it will cook out a lot of the nutrients and could give it a rubbery texture. The sautéing method in this garlic-sautéed broccoli yields tender, slightly charred broccoli.
This recipe takes about 10 minutes to sauté the broccoli.
Refrigerator: Store in an airtight container in the fridge for up to 3 days.
Freezer: I don't recommend freezing this broccoli. It could turn soft and mushy upon defrosting.
Reheat: Warm in the oven, uncovered, to help crisp it again. You can also reheat it in the microwave.
Serving Suggestions for This Recipe
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Sautéed Broccoli Recipe with Roasted Garlic and Pecorino
Ingredients
For the Roasted Garlic
- ½ small garlic head
- 1 teaspoon extra virgin olive oil
- Pinch of salt
For the Broccoli
- 2 tablespoons extra virgin olive oil
- 12 ounces frozen baby bud broccoli florets (partly defrosted, sliced lenghtwise into smaller pieces) (Note 1)
- ½ teaspoon kosher salt
- Ground black pepper
- Pinch red pepper flakes
- Roasted garlic see above
- 1 tablespoon grated Pecorino Romano cheese
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 425℉. Peel away the loose skins from the head of garlic, and use a knife to slice off about ¼" to ½" from the top. Place the garlic head on a sheet of aluminum foil, and drizzle 1 teaspoon of olive oil over it along with a pinch of salt. Wrap it tightly in the foil and place it on a small aluminum pan.
- Roast the garlic for 45 minutes; it should be completely softened when done. Once cooled, squeeze the roasted garlic from the head by pressing from the bottom with your hands-or use the flat side of a butter knife-and slowly push upward. Make sure to squeeze every last bit, careful to discard any loose skins.
- Heat 2 tablespoons of the olive oil in a medium or large pan over medium-low to medium heat. Add the broccoli, salt, pepper, and red pepper flakes, and cook for about 10 minutes, stirring often, until the broccoli begins to char a bit.
- Stir in the roasted garlic, coating the broccoli with it. Lower the heat, then stir in the Pecorino and lemon juice. Taste for salt and add more if needed. Enjoy!
Notes
- If easier, just roast a whole garlic head and use the other half for something else, like half the portion in this caper pasta recipe.
- Be sure to add the roasted garlic only after the broccoli finishes cooking. You don't want to burn it.
- Make sure you lower the heat when adding the Pecorino, or it may stick to the pan.
Nutrition
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This is the way to eat broccoli! It's actually addictive, and the smaller broccoli cuts make it more enjoyable to eat.