Sautéed Broccoli Recipe with Roasted Garlic and Pecorino
Broccoli and lots of garlic are a match made in heaven, but this sautéed broccoli recipe with roasted garlic and Pecorino is next-level good. This recipe uses baby broccoli florets cut into bite-sized pieces to better absorb all that gorgeous flavor!
Recipe Mood: Satisfying Side
Indulgence Level: Low
Effort Level: Easy
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Some people have an aversion to broccoli, but I only have an aversion to boring broccoli! This sautéed broccoli recipe with roasted garlic and Pecorino is anything but dull and can inspire even the biggest cruciferous skeptics to enjoy this flavorful side dish. This broccoli pasta recipe with anchovy breadcrumbs is another winner.
You do need to roast a head of garlic for this recipe, but it’s so easy to prepare, and you don’t have to babysit it while it does its thing in the oven. And the broccoli takes 10-12 minutes at most to get slightly charred before you coat it in the delicious roasted garlic and Pecorino.
If you have any broccoli haters in your life, I recommend trying this recipe on them. They may be pleasantly surprised!
Why You’ll Love This Sautéed Broccoli Recipe with Roasted Garlic and Pecorino
Could convert broccoli skeptics: Coat broccoli in sticky roasted garlic and cheesy Pecorino, and what’s not to love?
Easy holiday side dish: Are you overwhelmed with planning a holiday menu and looking for some easy sides? This broccoli recipe should top your list.
Inexpensive: You can easily double this recipe, and it will still be budget-friendly.
Key Ingredients
- Roasted Garlic: Forget sautéed garlic in this recipe; roasted is where it’s at.
- Pecorino Romano Cheese: Pecorino punches up this broccoli.
- Fresh Lemon: Lemon brightens the umami ingredients in this dish.
See the recipe card below for more information on ingredients and quantities.
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How to Make This Recipe
- Preheat oven: Set to 425℉.
- Prepare garlic: Trim the top, drizzle with olive oil and top with salt. Wrap in foil and place on a pan.
- Roast garlic: Bake for 45 minutes or until fully soft, then cool and squeeze out cloves.
- Prep broccoli: Defrost slightly and cut into smaller pieces.
- Cook broccoli: Heat olive oil in a pan, add broccoli, salt, pepper, and red pepper flakes; cook ~10 minutes until slightly charred.
- Add flavor: Stir in roasted garlic, then Pecorino and lemon juice.
- Adjust seasoning: Taste and add salt if needed.
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.
Recipe FAQs
You don’t have to, but allowing it to thaw for a bit will make it easier to cut.
Storage
Refrigerator: Store in the fridge in an airtight container 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, or in the microwave.
More Side Recipes
- Marinated tomato salad
- Potatoes and artichokes
- Sautéed artichoke hearts and mushrooms with crispy breadcrumbs
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, cut into small 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. Stir in the Pecorino and lemon juice. Taste for salt and add more if needed. Enjoy!
This is the way to eat broccoli! It’s actually addictive, and the smaller broccoli cuts make it more enjoyable to eat.