Roasted Broccoli Recipe
This easy, healthy roasted broccoli recipe gives you crisp-tender florets kissed by garlic and lemon—an absolute must-have side dish that complements everything from weeknight chicken dinners to festive holiday spreads.
Ingredients
- 1½ pounds broccoli florets about 4 cups; choose firm, bright-green heads
- 2 tablespoons extra-virgin olive oil I love California Olive Ranch
- ½ teaspoon kosher salt Diamond Crystal or Morton
- ¼ teaspoon freshly ground black pepper
- 2 garlic cloves minced (about 2 teaspoons; use a Microplane grater for ease)
- Zest of 1 lemon picked from a wax-free fruit, if possible
- 1 tablespoon fresh lemon juice about half a lemon
- 2 tablespoons grated Parmesan Sargento or freshly grated
- ¼ teaspoon red pepper flakes for a little kick
Instructions
- Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper to prevent sticking and easy cleanup.
- In a large bowl, toss broccoli florets with olive oil, salt, and pepper until each piece is lightly coated.
- Spread the broccoli in a single layer on your prepared sheet and roast for 12 minutes. Sprinkle garlic evenly over the florets and return to the oven for 6–8 more minutes.
- Zest the lemon over the hot broccoli, then drizzle with lemon juice. Toss gently and finish with grated Parmesan or red pepper flakes if desired.
Notes
Wash and thoroughly pat broccoli dry—moisture steams instead of roasting, and we want those crisp, charred tips.
Nutrition
Calories: 150kcal
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