Roasted Fresh Broccoli with garlic, lemon, and Parmesan Cheese, this side dish recipe is sure to be the Best Broccoli of Your Life!
Serve this delectable recipe for anything from holiday dinners or just as a simple side for Breaded Chicken Cutlets or Baked Chicken Thighs with roasted potatoes everyone will love!
This simple, yet delicious twist on one of our favorite vegetables is the perfect side dish for almost any meal.
I love this recipe so much that I’ve started creating similar recipes with other vegetables.
So far, I’ve only posted my Garlic Roasted Green Beans, Garlic Roasted Carrots and The Best Brussels Sprouts of Your Life, but I’ve tried it with asparagus and cauliflower too!
Why This Recipe Works
- Cooking broccoli in high heat, caramelizes the outside, creating crispness and a sweet, nutty flavor.
- The crisp caramelized outside of the broccoli contrasts well with the tender inside of the florets.
- The nuttiness of the roasted garlic and broccoli combined with the saltiness of the cheese and sour lemon is a fantastic
The Benefits of Eating Broccoli
Broccoli has so many health benefits. I bet you didn’t know just how good though…
To name a few, broccoli is a good source of fiber, vitamins B6, E B1, and A. It’s a source of phosphorus, potassium, magnesium, omega-3 fatty acids, protein, zinc, iron, and niacin. And that’s not the complete list!
Needless to say, I try to eat a lot of broccoli.
How to Choose The Best Broccoli
- Look for bright green broccoli with firm , strong stalks.
- Avoid woody Stems this will turn out hard and chewy when cooked.
- Don’t purchase broccoli with yellowing florets. Yellow is a sign that it is gone past the stage of desirable texture.
- Choose broccoli with compact clusters in the florets. The more open the florets, the older it is.
Amazing Roasted Broccoli
I discovered roasted broccoli on a blog post titled, The Best Broccoli of Your Life on an amazing blog called, The Amateur Gourmet.
I read the recipe (which is a recipe by the Barefoot Contessa) and thought it sounded good, but as much as I love broccoli, it’s just broccoli – how good could it be? I saved the post and moved on.
Today I had some broccoli to use so I thought I’d try it.
Let me tell you, this seriously is the best broccoli of my life!
Ina Garten uses 4 to 5 pounds of broccoli which I thought would be way too much for a side dish, but boy was I wrong! It may seem like a lot of broccoli, but it shrinks while roasting. Plus, it’s so good that it goes fast!
Roasted Broccoli is now my new favorite way to cook broccoli!
How to Make Roasted Broccoli:
Start with clean, dry broccoli.
Toss the garlic on the broccoli and drizzle with 5 tablespoons of olive oil. Sprinkle with the salt and pepper.
I use this garlic slicer for thinly sliced garlic.
I’m telling you, if you don’t have one, you’ll love it because it is amazing! Just fill it with peeled garlic, twist, and perfectly thin sliced garlic comes out! Click this link to get one.
Roast about 20 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with a bit more olive oil, the lemon zest, lemon juice, and Parmesan cheese.
Serve and enjoy!
Low Carb And Keto-Friendly
This roasted broccoli recipe has approximately 4g of Net Carbs making it perfect for anyone cutting carbs or following a low carb diet.
for Perfect Roasted Broccoli
- Don’t skimp on the oil (even if it seems like a lot), season well, and make sure your oven is hot before adding the broccoli.
- On washing your broccoli: After washing your broccoli, be sure to dry it thoroughly. The drier it is, the more it will crisp up.
- For crispy results: If you want even crisper broccoli, try flipping it halfway through the roasting. It’s a time-consuming task, but it crisps on all sides.
- Short on time? Make this dish even quicker by skipping the fresh garlic and replace it with garlic powder or you can do it simply with just olive oil, salt, and pepper.
- Cooking for kids? I don’t know about your kids, but I have one that won’t eat anything that even resembles being burnt. This recipe does get quite crispy, so you may want to keep an eye on it and cook according to taste.
More Roasted Vegetables
Variation:
- For more texture, try mixing the cheese with breadcrumbs and a little olive oil and sprinkle it on top before roasting.
Did you make this?
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Let’s Make Seriously, The Best Broccoli of Your Life
Ingredients
- 4 pounds broccoli
- 4 garlic cloves peeled and sliced *See the notes section before starting
- Good olive oil or for Keto – butter flavor coconut oil
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°F/200°C.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
- Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.
- Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.
Tips + Notes
- *This recipe makes very crispy garlic. In some ovens it could burn or become bitter. If you are worried about the garlic getting too dark for your liking, add at the last 5-7 minutes of cooking time coated in a little oil and scattered around the pan.
- Don’t skimp on the oil (even if it seems like a lot), season well, and make sure your oven is hot before adding the broccoli.
- On washing your broccoli: After washing your broccoli, be sure to dry it thoroughly. The drier it is, the more it will crisp up.
- For crispy results: If you want an even crisper broccoli, try flipping it halfway through the roasting. It’s a time-consuming task, but it crisps on all sides.
Low Carb, Keto Friendly Roasted Broccoli
This roasted broccoli recipe has approximately 4g of Net Carbs making it perfect for anyone cutting crabs or following a low carb diet.Nutrition Information:
Update Notes: This post was originally published in 2014, but was republished with new photos (old photos below), step by step instructions and tips, and video in June of 2018.
Recipe notes: for this recipe, I went by The Barefoot Contessa’s Recipe but omitted the pine nuts and basil because, after the first taste, I just didn’t think it was needed so my recipe below won’t have it. I also made a much smaller batch, but I’ll give you her measurements of the ingredients I used.
Richie says
Absolutely loved this roasted broccoli recipe! I never thought broccoli could taste so good. The edges were perfectly crispy, and the seasoning was just right, bringing out a depth of flavor I didn’t expect from such a simple dish. This has quickly become a staple side dish in our home. Giving this recipe a well-deserved 5 stars! 👏🌟
Erren Hart says
Your positive review means the world to us! We’re glad you enjoyed the recipe.
Elliot says
I must be from another planet. I cook for many decades, cordon bleu. I tried this following your instructions. However, I didn’t like it. oIne thing is crispiness another is row vegetable with a burnt taste… Green vegetables and most leafy ones are not for oven cooking, steam, boil or stir-fry is fine. This was the worse broccoli I ever tasted and my other 5 dinner party people felt the same.
Erren Hart says
Thank you for your honest feedback, and I’m sorry to hear that the recipe didn’t meet your expectations. We understand that taste is subjective and can vary greatly from person to person. Some people enjoy the smoky flavor of roasted broccoli while others prefer them prepared in more traditional methods like steaming or stir-frying. We appreciate your viewpoint and are grateful for your expertise in the kitchen. We’ll certainly keep your feedback in mind for future recipe development. Thank you again for your constructive comment.
Melisa says
Mm. Wonderful! Lovely flavors in the toss and the crispy, slightly browned broccoli will spoil you for any other cooking method. Many thanks!
Erren Hart says
I’m so pleased to hear that you enjoyed the flavors and texture of the broccoli! It’s always a pleasure to know that a recipe has left a lasting impression. Thank you for your kind words and for trying out the recipe. Happy cooking!
Jessica says
Seriously, this is the best broccoli of my life! Thank you so much for sharing this wonderful recipe!
Erren Hart says
Thank you for sharing your experience with the recipe, Jessica. I’m so glad it was a success!
Cynthia Lyman says
l just made this and it was delicious. l skipped the garlic but used lemon zested olive oil on a big bag of fresh broccoli l couldn’t decide how to use. Strange l never considered oven roasting because l love oven roasted brussel sprouts and asparagus.
But this turned out exactly as described and l definitely will be making it again. Thank you.
Erren Hart says
You’re very welcome! I’m thrilled to hear that you enjoyed the roasted broccoli. It’s great to explore new ways to prepare vegetables, and oven roasting can truly enhance their flavors and textures. The lemon-zested olive oil sounds like a wonderful addition, adding a bright and citrusy note to the dish. I’m glad the broccoli turned out exactly as described and that you’ll be making it again. It’s a simple yet delicious way to enjoy this nutritious vegetable. Thank you for trying the recipe, and happy cooking!
CarolG says
I’m making a roast in the oven. How far in advance can I make this broccoli? How can I reheat it?
Erren Hart says
Hi Carol, Although it’s best served fresh, you can definitely make this roasted broccoli in advance! Just store it in an airtight container in the fridge for up to 2 to 3 days. To reheat, simply place the broccoli in a preheated oven at 350°F for about 5-10 minutes or until heated through. Alternatively, you can reheat it in the microwave for 1 to 2 minutes on high, but the broccoli may lose some of its crispy texture. Enjoy!
Alyse Kelly-Jones says
I made this for Easter for three generations and it was a big hit! Now on to roast everything else!!!
Erren Hart says
That’s great to hear! Roasting is a delicious way to cook many different vegetables. I’m glad you enjoyed the recipe and I hope you have fun exploring other roasted dishes. Happy cooking!
Terry says
Hi how is this served cold the next day for a picnic? Or should I look for a different broc recipe??
Erren Hart says
Hi Terry, That’s a hard one to answer. I think it would be delicious, but it’s down to personal preference.
terra says
I would like to make this for an upcoming dinner, but have a few vegans on my guest list. Would this work if I omit the parmesan? Do you think I should I add something as an alternative?
Erren Hart says
Hi, they sell vegan parmesan cheese if you want to get that to put on it. Other than that, all of the other ingredients should be fine.
Melanie says
Pumpkin seeds topper can easily replace the cheese, is really pretty, and good.
Adi says
Would this recipe work in an air fryer?
Erren Hart says
Thank you for your question regarding the roasted broccoli recipe. While I have not personally tried this recipe in an air fryer, I believe it should work well. I recommend preheating the air fryer to 375°F and cooking the broccoli for 8-10 minutes, shaking the basket occasionally to ensure even cooking. I would suggest checking on the broccoli periodically to ensure it doesn’t burn, as cooking times may vary depending on the size and type of your air fryer. If you try it out, please let me know how it turns out!
Monnie McElroy says
OMG!!! So delicious!!! My 3 grandchildren were here for dinner and every one of them raved about it (and one of them had previously HATED broccoli!) It’s a keeper recipe in my family from here on. Thank you!
Erren Hart says
Thank you so much for sharing your feedback on our roasted broccoli recipe – I’m thrilled you and your grandchildren enjoyed it! It’s always a joy to hear that my recipes are well-received and especially rewarding to know that even picky eaters can enjoy healthy vegetables with a little extra flavor and seasoning. I’m so glad that this recipe will be a keeper in your family, and I hope you continue to enjoy it for many meals to come. Thank you again for your kind words, and happy cooking!