Lemon Garlic Roasted Broccoli (Printable View)

Bright broccoli tossed with garlic and lemon, oven-roasted to a crisp-tender finish.

# What You Need:

01 - 1 large head broccoli, cut into florets

02 - 3 cloves garlic, minced

03 - 1 lemon, zested and juiced

04 - 3 tablespoons olive oil

05 - ½ teaspoon kosher salt

06 - ¼ teaspoon freshly ground black pepper

07 - ¼ teaspoon crushed red pepper flakes (optional)

08 - 2 tablespoons chopped fresh parsley (optional)

09 - 2 tablespoons grated Parmesan cheese (optional, omit for vegan)

01 - Heat oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, combine broccoli florets with olive oil, minced garlic, salt, pepper, and optional red pepper flakes. Toss to coat evenly.

03 - Spread broccoli in a single layer on the prepared baking sheet.

04 - Roast for 18 to 20 minutes, stirring once halfway through, until edges are golden and broccoli is crisp-tender.

05 - Remove from oven and immediately toss with lemon juice and zest.

06 - Transfer to platter. Garnish with fresh parsley and Parmesan cheese if desired. Serve warm.

01 -

Broccoli stops tasting like an obligation and becomes genuinely crave-worthy when those edges caramelize and char.
The whole thing takes thirty minutes from idea to table, making it perfect for weeknight dinners or last-minute sides.
Lemon juice added right after roasting keeps everything bright instead of letting it taste heavy or one-note.

02 -

Don't crowd the pan—if your florets are touching or overlapping, they'll steam instead of roast, and you'll miss those caramelized edges entirely.
Add the lemon juice right after roasting, not before; if you put it in the oil beforehand, it'll cook off and lose that bright, fresh punch.

03 -

Cut your florets a bit bigger than you think you need—they shrink slightly during roasting, and bigger pieces are easier to handle and char beautifully.
If your oven runs cool, increase the temperature by 15°C and start checking around the 15-minute mark so nothing burns.