Lemon Garlic Roasted Broccoli (Print Version)

Crisp broccoli florets roasted with garlic, olive oil, and lemon for a bright, savory side dish with easy preparation.

# 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 (omit for vegan)

# Cooking Steps:

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

# Expert Advice:

01 -
  • It's the kind of side dish that somehow steals the show without trying.
  • Twenty minutes from raw to golden, and it tastes like you fussed way more than you actually did.
  • Works for weeknight dinners, meal prep, or bringing to a potluck where people actually ask for the recipe.
02 -
  • Lemon juice and zest are two completely different things here—don't skip the zest thinking the juice is enough; the oils in the zest add a layer of brightness that juice alone can't deliver.
  • Those brown, slightly crispy bits on the edges aren't mistakes; they're the entire point and where most of the flavor lives.
03 -
  • Don't wash your broccoli right before roasting; pat it completely dry so it can actually brown instead of steam.
  • If your oven runs hot or cool, get to know it; that difference between 18 and 22 minutes can mean the difference between perfect and overdone.
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