Roasted Broccoli With Bacon

By Millie Peartree

Published August 27, 2024

  • Christopher Testani for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
5(189)
Comments
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Tender broccoli florets are a great compliment to smoky bacon, especially when rounded out with some caramelized garlic cloves. This easy side dish comes together with minimal prep. The high heat crisps the edges of the broccoli nicely, and brings the fat out of the bacon, infusing the florets with flavor. A drizzle of balsamic vinegar is optional but recommended. It turns this low-maintenance weeknight dish into something truly special.

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Ingredients

Yield:4 servings

  • 1 pound broccoli florets (or use 1 1-pound head broccoli, cut into florets)

  • 4 slices bacon, cut into bite-size pieces

  • 6 garlic cloves, peeled and smashed

  • 2 shallots, diced 

  • 2 tablespoons olive oil

  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper

  • 2 tablespoons good-quality balsamic vinegar, preferably aged (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 19 milligrams cholesterol; 242 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 4 grams fiber; 446 milligrams sodium; 8 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange an oven rack in the middle of the oven. Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

  2. Step 2

    On the baking sheet or in a large bowl, mix together broccoli, bacon, garlic, olive oil, shallots, 1 teaspoon salt and ½ teaspoon pepper. Spread the broccoli and bacon in a single layer on the baking sheet.

  3. Step 3

    Bake until broccoli is browned and crisp, 30 to 35 minutes, rotating the baking sheet and stirring the broccoli halfway through. Transfer to a serving tray leaving behind any remaining oil. Taste and add salt and pepper as needed, and drizzle with balsamic vinegar, if using.

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Ratings

5 out of 5
189 user ratings
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Comments

Justine Carson

Does this recipe call for cooked bacon broken into bite size pieces? Or do you dice the bacon and cook it along with the broccoli?

Ethan OBrien

Great dish. Cooked it longer to get everything crispier. Made some pasta with a lil butter and parm and then mixed in the broccoli, bacon and garlic. Everybody loved it.

Annie P

This is essentially what I do with Brussels Sprouts. Shower with freshly shredded parmesan at the very end. Fanatastic!

Wayne

This was a hit at a get-together. I would double the broccoli, though, as it cooks down a lot.

Cheryl

As someone who loves salty, strong-tasting foods—1 tsp of salt is too much!! I used a scant 1 tsp and it was still too salty. The bacon already adds a lot of saltiness, so 1/2 tsp is enough. Otherwise: great, easy side dish! Everything crisps up really nicely, especially the caramelized garlic cloves. Easiest way to consume a whole pound of broccoli in one sitting :)

Laurent (Brussels)

Nice idea, Ethan, to ad pasta to the dish ! I personaly used guanciale, instead of bacon. I cooked it as a main dish, using the récipé for four people, when we were just two. But next time, I will ad pasta :-) Enjoy !

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