Lemon Garlic Roasted Broccoli (Printable)

Crisp-tender broccoli infused with garlic and bright lemon, roasted to perfection.

# 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 Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine broccoli florets, olive oil, minced garlic, salt, and pepper; toss until well coated.
03 - Spread the seasoned broccoli in a single layer on the prepared baking sheet.
04 - Roast broccoli for 18 to 20 minutes, turning once halfway, until tender and edges develop a light brown color.
05 - Remove broccoli from oven, drizzle immediately with lemon juice, sprinkle lemon zest, and gently toss to combine. Optionally, add Parmesan cheese before serving warm.

# Expert Advice:

01 -
  • The lemon juice hits the warm broccoli and somehow makes everything taste brighter without being sour or sharp.
  • Your oven does all the work while you pour a drink and chat with someone, and yet it feels like you've made something fancy.
02 -
  • Don't crowd the pan; if your florets are piled on top of each other, they'll steam and you'll end up with mushy broccoli instead of crispy broccoli, and that's the whole point.
  • Add the lemon juice right after roasting while the broccoli is still hot; the warmth helps the acid penetrate and brighten the flavor instead of just sitting on top.
03 -
  • Pat the broccoli dry with a paper towel before tossing with oil; any excess moisture will steam the florets instead of letting them get crispy.
  • Mince your garlic right before cooking so it stays fragrant and doesn't turn bitter from sitting around; garlic's volatile oils fade once it's cut.
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