Roasted Broccoli With Olives, Garlic, and Oregano + a Giveaway
Yield: Serve 2-4
  • 2 small heads of broccoli (about 1 1/2 pounds)
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon granulated sugar
  • Kosher salt
  • 5 garlic cloves, very thinly sliced
  • 1/2 teaspoon red pepper flakes or 1 teaspoon aleppo pepper
  • 2 tablespoons oil-cured black olives, pitted and chopped
  • 1 teaspoon fresh oregano, finely chopped
  • 2 teaspoons freshly-squeezed lemon juice
  1. Adjust oven rack to the lowest position, place a half-sheet pan on the rack and preheat the oven to 500°F.
  2. Trim away the dried out ends of the broccoli, then separate the stalks and crowns. Cut crowns into large florets. Trim away the tough outer peel from the stalks, then cut into 1/2-inch-thick planks that are about 2-3 inches long.
  3. In a large mixing bowl, toss the broccoli with 2 tablespoons olive oil, the sugar, and 1 teaspoon salt.
  4. Once the oven has preheated fully, pull the hot sheet pan out of the oven. Working quickly, arrange the broccoli in a single layer, flat sides down, where possible, on the preheated sheet pan. Roast until well-browned and tender, 9-11 minutes.
  5. Meanwhile, heat the remaining 2 tablespoons olive oil in a medium skillet over medium-low heat. Add the garlic and red pepper flakes, and cook, swirling the pan occasionally to ensure the garlic is evenly cooked, until the garlic is lightly fried and turning golden brown, 2 to 3 minutes. Using a slotted spoon, remove the garlic and drain on a plate lined with a paper towel. Season generously with salt and set aside.
  6. Once the broccoli is done roasting, arrange it on a platter and top with the fried garlic, olives, oregano, then sprinkle it all with lemon juice.
If you have a mandoline — I use (and love) this one, plus this cut-resistant glove for safety — use that to slice the garlic; you'll get much more consistent results.

A splash or red wine vinegar (about 1 teaspoon) can be subbed for the lemon juice.
Recipe by A Modest Feast at