Roasted Broccoli with Garlic and Anchovy

Roasted Broccoli with Garlic and Anchovy Recipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr
Minced anchovy fillets deliver bold flavor to Roasted Broccoli with Garlic and Anchovy. Broccoli retains all of its flavor and even gains deliciously crisp bits when roasted.


Serves 6 (serving size: about 2/3 cup)
Total time: 24 Minutes

Recipe from

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Recipe Time

Hands-on: 7 Minutes
Total: 24 Minutes

Nutritional Information

Calories 83
Fat 6.9 g
Satfat 1.9 g
Monofat 3.9 g
Polyfat 0.7 g
Protein 2.7 g
Carbohydrate 4.5 g
Fiber 2.3 g
Cholesterol 6 mg
Iron 0.8 mg
Sodium 165 mg
Calcium 43 mg


6 cups broccoli florets (about 1 bunch)
2 tablespoons extra-virgin olive oil, divided
3 garlic cloves, minced
1 1/2 tablespoons butter, melted
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon rind
3/4 teaspoon crushed red pepper
2 anchovy fillets, drained and minced
1/4 teaspoon kosher salt


1. Preheat oven to 450°.

2. Combine broccoli and 1 tablespoon oil in a large bowl; toss to coat. Place broccoli on a foil-lined baking sheet. Bake at 450° for 6 minutes. Remove from oven; toss with garlic. Bake at 450° for an additional 6 minutes.

3. Place remaining 1 tablespoon oil, butter, and next 4 ingredients (through anchovy) in a large bowl; stir to combine. Add broccoli mixture; toss well to coat. Sprinkle with salt.


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