Roasted Broccoli

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Kids don’t usually beg for broccoli, at least not the kids I know. So I was quite pleasantly surprised when my goddaughter and her sisters not only raved about roasted broccoli, but insisted on making a batch for me during a recent visit.

If this were how broccoli was always served, I would beg for it too. Tender florets, tossed with olive oil, lemon juice, and salt, roasted at high heat until nicely browned around the edges and stems (with some crispy bits), and then sprinkled generously with freshly grated Parmesan cheese—yes, this is broccoli that anyone could love.

You can even skip the lemon and cheese if you want. The broccoli is great roasted on its own with some olive oil and salt. But don’t skip the black pepper. Broccoli loves pepper!

 

Roasted Broccoli Recipe

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  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 3-4 as a side dish

The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.

Ingredients

  • 1 1/2 pounds (680g) broccoli, cut into florets of even size
  • 3-4 Tbsp olive oil
  • Juice from half a lemon, about 1 Tbsp
  • Kosher salt
  • 2-3 garlic cloves, minced
  • Freshly ground black pepper
  • 1/4 cup grated Parmesan cheese, or to taste

Method

1 Preheat oven: Preheat oven to 425°F (220°C).

2 Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

3 Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.

roasted-broccoli-method-2 roasted-broccoli-method-1

4 Roast for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don't worry if you see some charring.

5 Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it!

Serve immediately.

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Links:

Roasted Broccolini here on Simply Recipes

Another version of Roasted Broccoli with Garlic - from Kalyn's Kitchen

Roasted Broccoli Hummus - from Not Without Salt

Coconut Roasted Broccoli Dip - from Good. Food. Stories.

Roasted Broccoli

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Showing 4 of 56 Comments

  • Michael

    So I made this two times. The first as directed and it was excellent, so darn good I made it again. But I used bacon drippings instead of olive oil…. The resultant fight at the dinner table for the last bit of Broccoli was epic!

  • Peggyann Waldron

    This is my favorite recipe for broccoli! Even my husband, who does not typically eat broccoli, will happily eat broccoli if I make it this way.

  • Milena

    I love this recipe. It’s delicious. I’m going to try making it with a bit of bacon or prosciutto for this Thanksgiving

  • jenny clothey

    I LOVED the flavour of this recipe however, next time I make it I will definitely add more olive oil. the lemon juice, garlic, parmesan cheese salt and pepper added a wonderful flavour but it was a tad too dry. for some reason I definitely skimped on the olive oil.

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