Lemon Garlic Roasted Broccoli (Printable)

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

# What You'll Need:

→ 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss broccoli florets with olive oil, minced garlic, kosher salt, and black pepper until evenly coated.
03 - Spread 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 from oven, drizzle immediately with lemon juice, sprinkle lemon zest, and toss gently to combine.
06 - If desired, sprinkle with Parmesan cheese before serving. Serve warm.

# Expert Advice:

01 -
  • Roasted broccoli tastes nothing like the steamed version from your childhood, and this proves it.
  • Garlic and lemon do the heavy lifting so you barely need salt.
  • Ready in 30 minutes, and most of that is hands-off oven time.
02 -
  • Don't crowd the pan—roasting requires space for steam to escape, so if your broccoli is piled on top of itself it will just turn mushy and sad.
  • The lemon has to go on hot, not warm; add it right when you pull the pan from the oven and the acid will brighten everything instead of tasting flat.
03 -
  • If your garlic starts to brown too much before the broccoli is done, you can toss the pan halfway through or use slightly less garlic next time since the heat intensity varies between ovens.
  • A microplane zester makes feather-light lemon zest that actually adheres to the hot broccoli instead of clumping up like pre-zested stuff.
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