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Tired of boring vegetable sides? This roasted broccoli with garlic and lemon is anything but! Crispy, flavorful, and ready in just 15 minutes, it’s the perfect easy side to serve with Skillet Chicken Parmesan, Walnut Crusted Chicken Piccata, or Beef Stroganoff.
Why You Will Love This Broccoli
Roasting broccoli brings out its natural sweetness and creates a satisfyingly crisp texture. As a nutritionist, I always aim to get a few servings of vegetables at dinner, and this recipe is a weekly favorite.
The key to making broccoli irresistible is threefold: flavor, texture, and a touch of healthy fat. Olive oil and garlic boost the flavor, roasting adds crispiness, and a squeeze of fresh lemon lifts the whole dish. Simple ingredients, big results!
If you enjoy broccoli as much as I do, I’ve shared a few other easy recipes you might like.
How to Make It
- Prep the broccoli: Chop florets roughly into bite-sized pieces.
- Coat with flavor: Toss broccoli with olive oil, minced garlic, and a pinch of sea salt.
- Roast in the oven: Spread evenly on a parchment-lined sheet pan. Bake at 425°F for 12-15 minutes until the edges are crisp and golden.
- Add the finishing touch: Squeeze fresh lemon juice over the broccoli before serving.
Optional: Add a sprinkle of parmesan cheese for a cheesy, delicious finish!!
Tips for Perfect Roasted Broccoli
- Even roasting: Make sure florets are roughly the same size so they cook evenly.
- Avoid steaming: Spread broccoli in a single layer on the pan. Crowding will make them soggy.
- Boost flavor: Toss with garlic and olive oil before roasting, and sprinkle sea salt after baking for extra punch.
- Add extra crunch: Finish with toasted almonds or pine nuts for texture.
- Meal prep friendly: Make a bigger batch and store in the fridge for 2-3 days. Reheat in the oven for crispy edges or microwave for convenience.
Storage and Reheating
Store in the refrigerator in an airtight container for up to 3 days. Reheat in the oven at 325°F for 10 minutes to restore crispiness or microwave for a quick one-minute warm-up.
You can easily store this broccoli in the fridge for 2-3 days. Re-heat in the microwave for 1 minute, or pop in the oven at 325 and roast for 10 minutes.
Roasted Garlic Lemon Broccoli
Ingredients
- 1 lb raw broccoli
- 2 tbsp olive olil
- 2-3 cloves of garlic*
- Juice of 1 lemon
- Sea Salt
Instructions
- Preheat oven to 400.
- Begin by giving your broccoli a rough chop. I like to use mostly just the head, and keep the pieces varying in sizes. Line a baking sheet with parchment paper or foil and spread out the broccoli.
- Mix olive oil and garlic in a small bowl. Lightly brush your broccoli with oil and garlic mixture.
- Salt your broccoli lightly, and place in the oven. Roast for 12-15 minutes until the edges are slightly browned, and broccoli is crispy. Remove from oven.
- Squeeze lemon juice and add more salt if needed. Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your penut butter chicken…. I’m making this as my side today…. could I use frozen broccoli?
Frozen broccoli could make for a more “soggy” texture, and it won’t get as crispy. but you may be able to just roast a bit longer!