Lemon Garlic Roasted Broccoli (Print Version)

Zesty broccoli florets roasted with garlic and lemon for a bright, flavorful healthy side.

# What You Need:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), cut into florets

→ Aromatics & Seasoning

02 - 3 cloves garlic, minced
03 - 1 lemon, zested and juiced
04 - 3 tbsp olive oil
05 - ½ tsp kosher salt
06 - ¼ tsp freshly ground black pepper
07 - ¼ tsp crushed red pepper flakes (optional)

→ Garnish

08 - 2 tbsp chopped fresh parsley (optional)
09 - 2 tbsp grated Parmesan cheese (optional, omit for vegan)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine broccoli florets with olive oil, minced garlic, kosher salt, black pepper, and red pepper flakes if using. Toss until evenly coated.
03 - Spread the broccoli in a single layer on the prepared baking sheet.
04 - Roast for 18 to 20 minutes, stirring halfway through, until broccoli is crisp-tender and edges are golden brown.
05 - Remove broccoli from oven and immediately toss with lemon juice and zest. Transfer to a serving dish, garnish with parsley and Parmesan if desired, and serve warm.

# Expert Tips:

01 -
  • The edges crisp up beautifully while the florets stay tender, giving you that contrast that makes broccoli actually craveable.
  • It comes together in 30 minutes flat, leaving you more time to focus on the rest of dinner.
  • The lemon hits right at the end, bright and sharp, transforming something ordinary into something that tastes intentional.
02 -
  • Don't skip stirring halfway through—the pieces that touch the pan brown fastest, and turning them ensures even crispness and prevents burnt bits.
  • Add the lemon at the very end; if it roasts with the broccoli, the acid cooks off and you lose that bright punch that makes this dish sing.
03 -
  • The secret to crispy-edged broccoli is not crowding the pan—give the florets room to breathe so they roast instead of steam.
  • Timing matters: the moment the edges brown is when you pull it out; a few extra minutes and you'll have bitter, burnt bits instead of sweet, caramelized ones.

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