Lemon Garlic Roasted Broccoli (Printable Version)

Crisp-tender broccoli roasted with garlic and bright lemon for a zesty, flavorful side dish.

# Needed Ingredients:

→ Vegetables

01 - 1 lb fresh broccoli florets

→ Aromatics

02 - 3 cloves garlic, minced

→ Oils & Seasonings

03 - 3 tbsp olive oil
04 - ½ tsp kosher salt
05 - ¼ tsp freshly ground black pepper

→ Finishing

06 - 1 lemon, zested and juiced
07 - Optional: 2 tbsp grated Parmesan cheese (omit for vegan)

# Steps:

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

# Expert Advice:

01 -
  • The edges get crispy and almost caramelized while the florets stay tender, giving you two textures at once.
  • Takes 10 minutes to prep and practically cooks itself, so you can actually relax while dinner happens.
  • Tastes elegant enough to serve to guests but easy enough for a random Tuesday night when you're tired.
02 -
  • Don't crowd the pan—this is the one thing that actually matters; if you double the recipe, use two baking sheets or your broccoli will steam and disappoint you.
  • Add the lemon juice right off the heat; cold juice added to room-temperature broccoli won't taste nearly as bright and integrated.
03 -
  • Cut your broccoli florets to roughly the same size; the big ones cook slower than tiny pieces, so uniformity means everything browns evenly.
  • If you like extra crispy broccoli, don't flip it halfway—just let it sit on one side and crank it to 450°F for the full time, though watch it closely so the garlic doesn't burn.
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