Roasted Broccoli with Lemon and Garlic

Roasted broccoli with lemon and garlic is one of the simplest and tastiest ways to cook broccoli. Florets are tossed in olive oil, garlic and a pinch of chili, roasted at a high temperature until the edges are crisp and caramelized, then finished with lemon zest, lemon juice and a little Parmesan. It takes about 25 minutes, serves 4 as a side, and has about 135 calories and 4 g of fiber per serving. Roasting gives broccoli a nutty, slightly sweet flavor that wins over many people who don’t like it steamed or boiled. Broccoli is a good source of vitamin C, vitamin K and folate, and the lemon adds brightness without extra salt.

• Serves: 4 as a side
• Prep time: 10 minutes
• Cook time: 18 to 22 minutes
• Total time: about 30 minutes

Ingredients

• 2 large heads of broccoli (about 600 g of florets and stems)
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced or crushed
• A pinch of chili flakes (optional)
• ¼ teaspoon salt and black pepper
• Zest and juice of 1 lemon
• 20 g (about ¼ cup) Parmesan, finely grated
• A small handful of toasted almonds or pine nuts (optional)

Method

1. Heat the oven to 220°C (200°C fan, 425°F). Put a large baking tray in the oven to heat.
2. Prepare the broccoli. Cut the broccoli into medium florets, keeping a flat side on each where possible. Peel the thick stem and slice it into coins; don’t throw it away.
3. Dry well. If you’ve washed the broccoli, dry it thoroughly with a clean tea towel. Wet broccoli steams instead of roasting.
4. Season. Toss the broccoli with the oil, salt, pepper and chili.
5. Roast. Spread on the hot tray in a single layer, flat sides down. Roast for 12 minutes.
6. Add the garlic. Scatter the garlic over the broccoli and roast for 6 to 10 minutes more, until the edges are deep golden and the stems are just tender. Adding the garlic later stops it burning.
7. Finish. Toss with the lemon zest and juice, sprinkle with Parmesan and nuts, and serve.

Tips

• Preheat the tray for crispier edges.
• Give it space. Crowded broccoli steams. Use two trays if needed.
• Cut florets evenly so they cook at the same rate.
• Add lemon at the end; heat dulls its flavor.
• Brown, not black. Aim for golden, crisp edges rather than charred florets.

Swaps and variations

• Tahini dressing: drizzle with tahini mixed with lemon juice and water instead of Parmesan.
• Asian-style: toss with a little sesame oil, reduced-salt soy sauce and sesame seeds after roasting.
• Cheesy: add a little more Parmesan or crumbled feta.
• With other vegetables: roast with cauliflower, chickpeas or red onion.
• Vegan: skip the Parmesan and add toasted almonds or nutritional yeast.
• Tenderstem broccoli: roast for 10 to 15 minutes.

Nutrition per serving (estimate)

One serving is a quarter of the recipe, without nuts. These figures were calculated from USDA FoodData Central values for raw broccoli, olive oil, garlic, lemon juice, hard Parmesan, chili flakes and salt.

Broccoli provides vitamin C, vitamin K, folate and fiber, and the olive oil helps your body absorb fat-soluble nutrients. Roasting reduces some vitamin C compared with eating broccoli raw or lightly steamed, but it makes broccoli more appealing to many people, and eating it regularly matters more. Our guides to broccoli nutrition and carbs and raw vs cooked vegetables explain more. The NHS counts 80 g of vegetables as one of your 5 a day, so a serving of this dish counts as at least one portion.

Contains: milk (Parmesan). Add tree nuts if you use almonds or pine nuts.

What to serve with it

• Roast chicken or our spatchcock chicken.
• Grilled steak or steak with chimichurri.
• Salmon or white fish.
• Pasta: toss with whole wheat pasta, extra lemon and chili for a quick dinner.
• Grain bowls with quinoa, chickpeas and a tahini dressing.

Storage and reheating

Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat in a hot oven or air fryer for 5 minutes to crisp it again, or eat it cold in salads. Microwaving works but softens the edges. Roasted broccoli doesn’t freeze well.

Common questions

Can I roast frozen broccoli?

Yes. Roast it straight from frozen at 220°C (425°F) for 25 to 30 minutes, spread out on a hot tray. It won’t be quite as crisp as fresh.

Why is my roasted broccoli soggy?

The broccoli was wet, the tray was crowded, or the oven wasn’t hot enough.

Is roasted broccoli healthy?

Yes. It’s low in calories and rich in fiber and vitamins. A little olive oil adds healthy fat and flavor.

Can I use an air fryer?

Yes. Cook at 190°C (375°F) for 8 to 12 minutes, shaking halfway, then add the lemon and Parmesan.

This article is general information, not medical advice. Nutrition figures are estimates from USDA FoodData Central and will change with the brands and amounts you use. If you follow a diet for a medical reason, check the recipe with your doctor or dietitian.