Delicious roasted broccoli gets a big flavor boost when you add in lemon and garlic and is the perfect side to so many meals.
Freshly squeezed lemon juice, minced garlic, and a sprinkling of Parmesan and lemon zest take simple roasted broccoli to the next (big flavor) level. A side dish this easy and versatile definitely deserves a spot in your weekly dinner rotation.
Why Roasting Broccoli Is The Way To Go
For many of us who grew up only eating broccoli that had been steamed or boiled — which I still enjoy, don’t get me wrong — roasted broccoli is kind of a revelation. Instead of the green, vegetal flavor that it’s typically known for, broccoli, when it’s roasted, gets crispy, caramelized edges and a gentle sweetness.
Simply put, it just tastes better. And while roasted broccoli is lovely on its own, it’s also an excellent vehicle for complementary flavors, such as the lemon, garlic, and Parmesan featured in this recipe.
How To Cut Fresh Broccoli Into Florets
I highly recommend using fresh broccoli rather than frozen for roasting, as frozen vegetables tend to have a lot of moisture that will hinder them from crisping well in the oven. And, while you absolutely can roast broccoli stalks and the florets, I prefer to use just florets for this recipe. This is because the lemon juice and minced garlic get “trapped” within the florets, the flavors practically exploding in your mouth when you eat them.
You can buy bagged pre-cut broccoli florets in most grocery produce departments, but it’s also really easy to cut them yourself. I usually start with a broccoli crown for convenience (if you buy a whole stalk, be sure to save the stalk for another recipe) and stand it cut-side down on the cutting board. Then I just take a sharp knife and cut between the flowering stalks. If some florets are especially large, I’ll cut them in half or quarters.
What To Serve With Roasted Lemon Garlic Broccoli
This is a side that will match well with pretty much anything — pastas, roasts, seafood, you name it. I especially enjoy the flavors of lemon, garlic, and Parmesan with classic red sauce pastas and crispy chicken. A few recipe pairings to consider:
- Chicken Parmesan Baked Pasta
- The Best Chicken Thighs
- The Easiest Meatloaf Ever
- How to Bake Salmon Perfectly
- The Creamiest Mac and Cheese
How To Reheat Roasted Broccoli
I’ll admit that, in a pinch, I’ll often just throw leftover roasted broccoli in the microwave to reheat it. However, I don’t recommend the microwave method as it tends to soften the broccoli. You’ve already gone to the effort to make your broccoli nice and crispy, let’s keep it that way.
A better approach, preserving the crispiness, is to reheat it on a baking sheet in the oven at 350°F until it’s heated through.Print
- 1 and ½ lbs. broccoli crowns, cut into florets
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. freshly squeezed lemon juice (from about ½ lemon)
- 2 cloves garlic, minced
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ⅛ tsp. crushed red pepper flakes, optional
- 2–3 Tbsp. grated Parmesan cheese
- 1 ½ tsp. grated lemon zest (from about ½ lemon)
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss together the broccoli florets with olive oil, lemon juice, garlic, salt, black pepper, and red pepper flakes (if using).
- Pour the broccoli mixture onto the prepared baking sheet, arranging the florets in an even layer. Keep them in a single layer and not too crowded, so they don’t steam.
- Roast until the florets are tender, browned, and crisped, 20 to 25 minutes.
- Sprinkle Parmesan and lemon zest over the florets before serving.