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.
Trena Harvey says
i love the tips and information, i prefer to make the recipe exact before i mess with changing anything,
amazing as is, will be adding it to our rotation,
Erren's Kitchen says
Trena, thank you so much for the wonderful review!! We are so glad you love the recipe enough to make it often. We hope you try more recipes in the future! Happy cooking! 🍽
Peggy Kross says
The recipe was fine, and tips were good, but the non stop bombardement of annoying jumpy ads and ridiculous scrolling made it so unpleasant to focus on the recipe that I won’t be visiting this site again.
Erren's Kitchen says
We are so sorry you were unhappy with the experience on our site. If you would like to give it another try you can click the “print” button at the top of the recipe in order to get a simplified version of the recipe with no distractions. We hope to have you back! 😊
John Doe says
I have to agree – too much scrolling instead of getting to the point.
I mean first you talk about it, then you describe each ingredient in so much detail, then how it has to be done in excruciating detail, and finally when I got tired I got a simple list of ingredient and the recipe in a few lines – what’s the point of all that fluff at the beginning?
Erren's Kitchen says
I am sorry you are not a fan of the helpful tips and details. There are a lot of readers who actually enjoy them and find them to be helpful. Like I said before, you can click the “print” button at the top of the recipe in order to get a simplified version of the recipe with no distractions.
JoAnna Graller says
I have been a vegetarian since 1972 (due to my love for animals)! This recipe not found in any other recipe book such as Name one! So I headed for my computer ! To find one! I thank you ! As it happens I really love Broccoli!
Erren's Kitchen says
This recipe is a great addition to your collection! We can’t wait for you to try it.
steve says
can you make ahead that day and reheat?
Erren's Kitchen says
Yes, you can make this roasted broccoli dish ahead of time and reheat it. However, keep in mind that the texture may be slightly different after reheating, as roasted vegetables tend to lose some crispiness. While the dish may not be as crisp as when freshly roasted, it should still be tasty and convenient for making ahead.
Kat says
Not sure what I did wrong. I’ve cooked broccoli crisp with both air fryer and cast iron before, but this one came out with the broccoli browned but mushy. The broccoli was bone dry other than the oil, so perhaps it was my oven. Flavors were familiar and good-I wouldn’t normally do it with sliced garlic and really enjoyed that aspect. Think I might just do it again either in cast iron with higher oven temp and shorter time, or in the air fryer on parchment. Was still tasty but might help to have a size mentioned on the broccoli florets? Mine weren’t small at all but perhaps the cooking time was too long. I should have been watching it.
Erren's Kitchen says
It sounds like you’re troubleshooting well, and your intuition about adjusting the cooking method or time might be on point. Achieving the perfect texture with roasted broccoli can be a bit tricky since ovens can vary, and factors like the size of the florets can affect cooking time.
Here are some suggestions:
Size of Florets: You mentioned that your broccoli florets weren’t small. Larger florets may need a bit less time in the oven. You could try cutting them into slightly smaller pieces for more even cooking.
Oven Temperature: You might experiment with a slightly higher oven temperature and a shorter cooking time. Keep a close eye on the broccoli during the last few minutes to prevent overcooking.
Air Fryer or Cast Iron: Your idea of using an air fryer or cast iron skillet could work well. Both methods provide excellent heat distribution, and you have more control over the cooking process.
Parchment in Air Fryer: If using the air fryer, placing parchment paper on the basket might help prevent sticking and make cleanup easier.
Monitoring the Cooking: It’s a good practice to check the broccoli’s doneness a few minutes before the recommended cooking time is up. Broccoli should be tender-crisp, and the tips might be lightly browned.
Feel free to adjust the recipe based on your preferences and equipment. Cooking times can vary, and it’s always a good idea to adapt recipes to suit your specific conditions.
Marlene Austinson says
Re; Your comment of 12/112 at 9:35pm ……. You said “LARGER florets may need a bit LESS time in the oven”? .
Wouldn’t larger florets need MORE time in the oven? Doesn’t anything in a larger size need more cooking time? Thanks for a response. I’m anxious to try the broccoli recipe
Erren's Kitchen says
You are absolutely correct. I am sorry for my mistake on that!
MARY C WOLVERTON says
So easy fast and wonderful!!
Erren's Kitchen says
Thank you so much for your review, Mary!! We are so happy you enjoyed it!
Donna K says
I made this recipe as stated for Thanksgiving. Unfortunately, it wasn’t a hit. Next time I will omit the lemon or add much less.
Erren's Kitchen says
We appreciate your feedback, and we’re sorry to hear that the lemon flavor didn’t resonate well for Thanksgiving. Adjusting the amount of lemon to suit personal preferences is a great idea. Feel free to customize the recipe to better suit your taste, and I hope it becomes a hit in your next attempt.
Carolina says
this is straight up the most delicious way to eat broccoli! will for sure make again!
Erren's Kitchen says
Thank you so much for leaving feedback! We’re thrilled to hear that you found this broccoli recipe to be the most delicious way to enjoy it. We’re glad it was a hit for you!
PetrifiedPops says
Quite obviously a matter of taste, as are all foods. Interesting, but will not likely be preparing it again. Might try it with a different cheese however. The Parmesan cheese just didn’t work for us.
Erren's Kitchen says
Thank you for trying the recipe! I completely understand that taste preferences vary, and I appreciate your honest feedback. Cheese choice can definitely impact the overall flavor, so experimenting with a different cheese sounds like a great idea. If you decide to give it another try with a different cheese, I hope it becomes a more enjoyable dish for you. Cooking is all about finding what works best for your taste buds.
Nicole says
Do you think it would be as good if you made it earlier in the day then heated it up? I’m thinking of making it for thanksgiving
Erren Hart says
Hi Nicole,
Yes, you can definitely make roasted broccoli ahead of time and reheat it later. This can be a convenient way to prepare meals in advance. However, there are a few tips to keep in mind to ensure the broccoli retains its texture and flavor:
Roasting: When initially roasting the broccoli, you might want to undercook it slightly, especially if you plan to reheat it in the oven. This helps prevent it from becoming too soft or mushy after reheating.
Cooling and Storing: After roasting, let the broccoli cool completely before storing it. Place it in an airtight container and refrigerate. Properly stored, roasted broccoli can last for 3 to 4 days in the fridge.
Reheating: To reheat, preheat your oven to around 350°F (175°C). Spread the broccoli out in a single layer on a baking sheet. You might want to drizzle a little bit of olive oil or add a fresh sprinkle of seasonings to refresh the flavor. Heat it for about 5-10 minutes, or until it’s heated through. You can also reheat it in a microwave, but this might make it a bit softer.
Avoiding Sogginess: The key to reheating roasted vegetables is to try to maintain their crispness. An oven or toaster oven is usually better for reheating than a microwave in this regard.
By following these steps, you can enjoy your roasted broccoli even when made ahead, with most of its original texture and flavor preserved.