This is the easiest oven-roasted broccoli with lemon and garlic recipe you will serve as a side.
In just 2o minutes, you will enjoy tender, rich, flavorful roasted broccoli with a tangy lemon sauce, flavorful roasted pine nuts and garlic, and parmesan cheese.
We love roasted vegetables, and once you try this recipe, you will never go back to plain steamed or roasted broccoli.
Roasted vegetables make for an easy dinner dish; toss them with some seasoning, and the oven will handle the rest.
I was not raised with broccoli; in reality, I never had it until I moved away from France. Once I discovered them, I could and still cannot foresee a week without them in my menu.
The same goes for my son. When he was little, I would make a pound of broccoli and leave it on the counter to serve for dinner. By the time dinner came, they were gone as he would grab one with each passing of the kitchen. As a mom, of course, I love it.
In this Article
- A Note From Giangi
- Ingredients needed to make this excellent roasted broccoli
- Equipment Needed
- Super-easy instructions for preparing this roasted broccoli.
- Giangi’s Pro Tips
- What to serve with your roasted broccoli
- Roasted Broccoli Variations
- Make Ahead
- Frequently Asked Questions
- If you enjoyed this broccoli recipe, you may want to try my other recipes.
- VIDEO: COOK ALONG WITH ME
- Oven Roasted Broccoli With Lemon And Garlic
A Note From Giangi
This recipe is straightforward, and I love the simplicity of the ingredients, a staple in my pantry. The fact that the oven cooks for me is an added bonus.
And, while your broccoli sprouts are in the oven, you have plenty of time to toast your pine nuts and the garlic, zest the lemon, and juice it.
When you finish those two tasks, your oven-roasted broccoli is ready to come out of the oven.
Ingredients needed to make this excellent roasted broccoli
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Fresh Broccoli florets – Tight florets, green leaves, and stalk
Garlic cloves – remove any green internal germination that may be present
Lemon juice and zest – wash and dry well before zesting. Always zest first and then squeeze
Pine nuts – add a layer of flavor and crunch to your broccoli, a must!
Parmesan cheese – grated with the large holes of a grater.
Olive oil – use the olive oil of your preference
Salt and pepper – your seasoning.
Equipment Needed
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Super-easy instructions for preparing this roasted broccoli.
As with all my recipes, I bring out all my ingredients before chopping or cooking. Once everything is out to make my oven-roasted broccoli with lemon and garlic, or “mise en place,” my first step is to preheat the oven so it’s ready.
Start with the broccoli:
- Wash them well and remove the florets from the stalk, leaving about one to two inches of stalk intact.
- Ensure they are all similar in size. You can save the stalk, peel the other skin, and use it now or save it for later use.
- Place the florets on a sheet pan, cut side down. Drizzle with olive oil and lightly season with salt and pepper. Shake the pan to distribute the olive oil if need be. Ensure they are on a single layer and have plenty of room around them for better roasting—place them in the hot oven.
Roasting the pine nuts and garlic:
- Please start with the pine nuts; they need a dry skillet to roast. Keep the heat to low and toss them frequently.
- Once golden, remove them from the skillet immediately to stop roasting. The heat of the skillet will continue the cooking process, therefore burning the pine nuts.
- Leave the remaining oils from the pine nuts and add olive oil to the skillet to roast the garlic over medium-low. You want the natural oil to be released and your garlic slivers to be golden and not burned. When done, remove with a slotted spoon and set aside.
Zest the lemon, then squeeze it.
- When you zest the lemon, be careful not to include the white part.
Assembling your oven-roasted broccoli
- Add the broccoli, olive oil, lemon juice and zest, roasted garlic slivers, and pine nuts in a serving bowl.
- Mix well and sprinkle over the Parmesan cheese. Serve hot.
Giangi’s Pro Tips
- Look for firm heads with tight florets and green stalks.
- Cut the broccoli into florets with about an inch or two of stem below the head, and you can keep them or use them too, as they will roast beautifully.
- Roasting the pine nuts will enhance their flavor and add a new layer to this dish.
- You can also use the stem of the broccoli head. I suggest using a vegetable peeler to remove the tough outer layer on the broccoli stem, as it will be tough to chew. Once peeled, cut it into bite-sized pieces and toss with the rest of the broccoli.
What to serve with your roasted broccoli
Typically served as a side dish, here are some delicious ways you can pair them up:
Parmesan, Panko Crusted Chicken Cutlets
Roasted Broccoli Variations
Although this roasted broccoli recipe is absolutely delicious and does not need anything else, here are some suggestions just in case you want to try some add-ins:
Bacon – Add crispy bite-sized bacon bits to your broccoli at the last minute, or add non-cooked bacon to the roasting pan with the broccoli to bake together. If you choose to do so, add less olive oil to your roasting pan as the bacon will render some extra fat and you do not want to swim in too much fat.
Heat – if you enjoy some heat in your food, add some red pepper flakes to the broccoli when roasting
Balsamic – Drizzle with our Balsamic Glaze before serving.
Pistachios or Almonds – Add the sliced almonds or chopped pistachios for the last 5 minutes of baking, or add them at serving time.
Make Ahead
Warm the roasted broccoli is the best, but leftovers do keep well.
Prep ahead
- Chop the broccoli florets early and set aside in a sealed container. Just before baking, toss with the olive oil and put them in the oven.
- You can also roast the pine nuts ahead of time and set them aside until ready to enjoy them.
Refrigerate
- Once your broccoli has cooled to room temperature, transfer it to an airtight glass container and refrigerate for 2-3 days.
Frequently Asked Questions
Can I use frozen broccoli?
We recommend using fresh broccoli florets in this recipe, as frozen ones contain too much water and will not crisp up.
How do you roast broccoli without getting soggy?
Toss the broccoli with oil and seasoning, then arrange it in an even layer on a baking sheet, leaving plenty of room around it. Roast in a hot oven to sear them, leaving the outside nice and crisp.
Why does my roasted broccoli taste bitter?
Overcooking broccoli releases sulfur compounds, giving it that bitter taste. Rapid heat and a shorter period of time baking will prevent the bitterness.
Should you wash broccoli before baking?
Yes, this is an essential step before eating any broccoli, raw or roasted. It is vital to remove dirt, pesticides, and even bugs. Wash them quickly under water, with vinegar, or even salt water.
If you enjoyed this broccoli recipe, you may want to try my other recipes.
Broccoli with Lemon Rigatoni Pasta
Oven Roasted Brussels Sprouts with Mustard
Rainbow Carrots and Broccolini
VIDEO: COOK ALONG WITH ME
Oven Roasted Broccoli With Lemon And Garlic
Ingredients
- 4 large broccoli heads
- 6 garlic cloves, thinly sliced
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 3 tablespoons pine nuts, toasted
- ½ cup parmesan cheese, grated
- 5 tablespoons olive oil
- salt and pepper
Instructions
- Preheat the oven to 400℉ degrees.
- Cut the florets from the stalk, leaving intact about one to two inches of stalk attached to the florets. Discard the rest. Aim for uniformity in size; you should have around 8 cups.
- Place the broccoli florets on a sheet pan to hold them on a single layer.Drizzle about 4 tablespoons of the olive oil over the florets. Season lightly with salt and pepper and roast for about 15 to 20 minutes. They should be crisp, and some of the tips should start to be brown.
- Meanwhile, toast the pine nuts by placing them in a small dry skillet and sautéing them over low heat, tossing them often. About 3 minutes or until golden brown. Remove them from the skillet once done and set aside.
- In the same small skillet, add one tablespoon of olive oil, add the garlic slivers, and cook over low heat, stirring occasionally, until golden brown. Remove the garlic with a slotted spoon and set aside.
- Remove the broccoli from the oven and toss immediately with the remaining olive oil, lemon juice, lemon zest, pine nuts and the parmesan cheese. Serve hot.
Notes
Pro Tips
- Look for firm head with tight florets and stalks with green leaves.
- Cut the broccoli in florets with about an inch or two of stem below the head, and you can keep them or use them too, as they will roast beautifully.
- Roasting the pine nuts will enhance their flavor and add a new layer to this dish.
- You can also use the stem of the broccoli head. I suggest using a vegetable peeler to remove the tough outer layer on the broccoli stem, as it will be tough to chew. Once peeled, cut it into bite-size pieces and toss with the rest of the broccoli.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Sides, Vegetables
- Cuisine: American
- Occasion: Easter, Mother’s Day
- Season: Spring, Summer
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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Loreto and Nicoletta
This is such a stupendous side dish, or even a meal on its own. Love the lemon garlic combination. Beautiful addition of the toasted pine nuts. And that roast on the broccoli 🥦 is 👌perfect! ❤️ 😋
Giangi Townsend
I am so happy you enjoyed it. Thank you for your feedback.
Bon Appetit!
Savita
Broccoli is my fav but most of the time I try it steamed or I tried oven-roasted asparagus but not broccoli before. So this was a winner for sure. Loved the flavors and how easy it was.
Giangi Townsend
Any time I can use the oven, it is on. I am happy you enjoyed this version.
Moop Brown
This broccoli looks really tasty, flavorful, and easy to make. I like the addition of the pine nuts as well.
Giangi Townsend
Thank you. I am happy you enjoyed it.
Lori | The Kitchen Whisperer
Such an awesome recipe to have in your wheelhouse! I loved the addition of toasted pine nuts paired with the lemon and parmesan cheese! Seriously, such an awesome, awesome recipe!
Giangi Townsend
Thank you, Lori. I appreciate your feedback and so happy you enjoyed it.
Lauren
This recipe had all of my favorite broccoli toppings in one recipe. Definitely loved it! I’ll make it again – thanks!
Giangi Townsend
You are most welcome. Thank you, for making my recipe.
Katie Crenshaw
This is the best way to eat broccoli. The lemon and cheese add so much flavor. I roasted it until it was a little crispy. So good!
Giangi Townsend
I love lemon and will add it to all my food if I could. I am glad you enjoyed this recipe.
Bon Appetit!
Carrie Robinson
Roasted is the only way that I make broccoli! 🙂 I am loving the addition of the lemon though. Perfect side dish!
Giangi Townsend
Thank you, I love to add lemon to my broccoli, i find that it brings it another layer of flavor.
Kate
The lemon and parmesan are so flavorful and the pine nuts add a nice crunch. Love this recipe thank you!
Giangi Townsend
The pleasure is all mine, so thrilled you enjoyed it.
Kathryn
This is the best way to get my kids to eat broccoli! We love this with any meal. Making this again next week 🙂
Giangi Townsend
I am glad your kids enjoyed it.
Thank you!
Gloria
Roasted vegetables are the best. Love the addition of pine nuts and cheese to this broccoli recipe. A great side to any protein.
Giangi Townsend
Thank you. Enjoy!