Lemon Garlic Roasted Broccoli (Print Version)

Crisp-tender broccoli enhanced with garlic and lemon for a bright, flavorful side.

# Components:

→ Vegetables

01 - 1 lb fresh broccoli florets

→ Aromatics

02 - 3 cloves garlic, minced

→ Oils & Seasonings

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

→ Finishing

06 - 1 lemon, zested and juiced
07 - Optional: 2 tbsp grated Parmesan cheese

# Method:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine broccoli florets with olive oil, minced garlic, kosher salt, and black pepper 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 broccoli is tender and edges are lightly browned.
05 - Remove broccoli from oven, immediately drizzle with lemon juice, sprinkle lemon zest over, and toss gently to combine.
06 - If desired, sprinkle with grated Parmesan cheese prior to serving. Serve warm.

# Expert Advice:

01 -
  • The high heat makes the broccoli caramelized and almost sweet at the tips while staying tender inside.
  • It comes together in one bowl and one pan, so cleanup is ridiculously easy.
  • The lemon juice added at the end keeps the flavor fresh and keeps you coming back for more bites.
02 -
  • Don't skip flipping the broccoli halfway through or the bottom pieces will char while the tops stay pale.
  • Add the lemon juice after roasting, not before, or it will make the broccoli taste bitter and dull the color.
  • Make sure your oven is fully preheated or the broccoli will bake instead of roast and turn out limp.
03 -
  • Use a large enough pan so the broccoli isn't touching, or roast in two batches if needed.
  • Zest the lemon before you juice it, it's much easier that way and you won't waste any of the oils.
  • Taste a piece right out of the oven and adjust the salt or lemon before serving, everyone's preference is a little different.
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