Lemon Garlic Roasted Broccoli (Print Version)

Broccoli roasted with garlic and lemon for a bright, flavorful and easy-to-make side dish.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh broccoli florets

→ Aromatics

02 - 3 cloves garlic, minced

→ Oils & Seasonings

03 - 3 tablespoons olive oil
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper

→ Finishing

06 - 1 lemon, zested and juiced
07 - 2 tablespoons grated Parmesan cheese (optional)

# How to Prepare:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine broccoli florets, olive oil, minced garlic, kosher salt, and black pepper; toss until evenly coated.
03 - Spread the seasoned broccoli in a single layer on the prepared baking sheet.
04 - Roast for 18 to 20 minutes, flipping halfway through, until the broccoli is tender and the edges begin to brown lightly.
05 - Remove from oven, immediately drizzle with lemon juice, sprinkle with lemon zest, and gently toss to combine. Optionally, sprinkle with Parmesan cheese before serving. Serve warm.

# Expert Advice:

01 -
  • The edges get crispy and almost nutty while the centers stay tender—it's the best of both textures.
  • Thirty minutes from fridge to table, and most of that time the oven does the work for you.
  • Lemon at the end hits different than lemon at the beginning, brightening everything right when you need it.
02 -
  • Flip the broccoli at the 9-minute mark—it makes the difference between some pieces golden and others pale.
  • Lemon juice straight from the bottle tastes flat here; use fresh lemon every time, and zest it right over the top for those little bursts of citrus oil.
03 -
  • Pat your broccoli dry before tossing with oil—any water on the surface will steam instead of crisp, so take a second to dry it.
  • If your garlic starts to brown too much before the broccoli is done, toss it all halfway through to redistribute, or slice the garlic thinner so it roasts more gently.
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