This is the easiest oven-roasted broccoli 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 return to plain steamed or roasted broccoli again.

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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 them until I moved away from France. Once I discovered them, I could and still cannot, forsee 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

Why you will enjoy this recipe

Easy – Hands-free side dish, this oven-roasted Broccoli is so easy to assemble it will become your new favorite.

Lots of flavor – Irresistably golden crispy florets blended with the lemon zest and juice are stransported to a new level of freshness once you bite into.

Kids will devour it – Little one loves to grab the stalk and eat them and this dish is so flavorful, you will have to make one sheet pan just for them.

oven roasted broccoli with lemon and garlic

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

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.

oven roasted broccoli with lemon and garlic ingredients

Equipment Needed

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Cookie sheets

Chef’s knife

Cutting board

Small skillet

Slotted spoon

Lemon juicer

Zest grater

Serving Bowl

Super easy instructions on how to prepare 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 will be 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 for later use.

broccoli florets on a cooke sheet

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 a golden color, remove them from the skillet immediately to stop roasting. The heat of the skillet will continue the cooking process, therefore burning the pine nuts.

pine nuts in a small skillet

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 and then squeeze the lemon.

When you zest the lemon, beware of not taking along the white part of the lemon.

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.

roasted broccoli in a cookie sheet

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.

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

Chicken Spatchcocked

Rock Cod Fish in Ginger Soy Sauce Marinade

Creamed Corn with Pepper Salmon

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 size 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 almond or chopped pistachios for the last 5 minutes of baking or add them at serving time.

oven roasted broccoli with lemon and garlic

Make Ahead

Warm the roasted broccoli are 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 off to room temperature, transfer it to a glass air-tight container and refrigerate for 2-3 days.

Frequently Asked Questions

Can I use frozen broccoli?

We recommend you use fresh broccoli florets with this recipe, as frozen, they contain too much water and will not crisp up as a result.

How do you roast broccoli without getting soggy?

Toss the broccoli with oil and seasonind then arrange them on a even layer on a baking sheet by leaving a lots of room around them. Roast in a hot oven as to sear them thus leaving the outstide nice and crisp.

Why does my roasted broccoli taste bitter?

Overcooking broccoli release sulpher compounds giving it that bitter taste. Rapid heat and 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 remore dirt, pesticides and even bugs. Wash them quickly under water, with vinegar, or even salt water.

oven roasted broccoli with lemon and garlic

Oven Roasted Broccoli With Lemon And Garlic

5 from 10 votes
oven roasted broccoli with lemon and garlic
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 people
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.

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.
    broccoli florets on a cooke sheet
  • 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.
    pine nuts in a small skillet
  • 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.
    oven roasted broccoli with lemon and garlic
  • 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

Calories: 176kcal | Carbohydrates: 3g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 6mg | Sodium: 134mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 68IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 0.5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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