Lemon Garlic Roasted Broccoli (Print version)

Zesty broccoli roasted with garlic and lemon, creating a flavorful and healthy accompaniment.

# What you need:

→ Vegetables

01 - 1 large head broccoli (approximately 1.1 lbs), cut into florets

→ Aromatics & Seasoning

02 - 3 cloves garlic, minced
03 - 1 lemon, zested and juiced
04 - 3 tbsp olive oil
05 - ½ tsp kosher salt
06 - ¼ tsp freshly ground black pepper
07 - ¼ tsp crushed red pepper flakes (optional)

→ Garnish

08 - 2 tbsp chopped fresh parsley (optional)
09 - 2 tbsp grated Parmesan cheese (optional, omit for vegan)

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine broccoli florets with olive oil, minced garlic, kosher salt, black pepper, and crushed red pepper flakes if using. Toss to coat thoroughly.
03 - Spread the broccoli evenly in a single layer across the prepared baking sheet.
04 - Bake for 18 to 20 minutes, stirring once halfway through, until the broccoli is crisp-tender and lightly browned on the edges.
05 - Remove from oven and immediately toss with lemon juice and zest.
06 - Transfer to a serving dish and garnish with fresh parsley and grated Parmesan if desired. Serve warm.

# Expert advice:

01 -
  • It takes 10 minutes of prep and then you can forget about it until the oven timer goes off.
  • The lemon juice added at the very end keeps everything bright and prevents that tired, overcooked vegetable taste.
  • Naturally fits every diet restriction you can think of, so it works whether you're feeding yourself or a table of mixed eaters.
02 -
  • If you add the lemon juice before roasting, it will cook off and you'll lose that bright flavor that makes this dish special.
  • Stirring halfway through is not optional, even though it's tempting to ignore the timer and let it go longer, because the bottom layer burns quickly once the tops are golden.
03 -
  • Buy broccoli with tight, compact florets and a deep green color, because loose or yellowing florets are already aging and won't crisp as well.
  • If your oven runs cool, bump the temperature up 15 degrees and watch carefully, because knowing your own oven is half the battle in roasting vegetables.

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