Garlic Roasted Broccoli with Lemon

A simple roasted broccoli side with garlic and lemon that comes together quickly in a home oven. The florets are spread in one layer for browning, then finished with lemon juice and parsley for a bright, clean finish.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 680 g broccoli florets cut into bite-size florets
• 30 ml olive oil
• 4 clove garlic cloves minced
• 4 g kosher salt
• 1 g black pepper freshly ground
• 0.5 g red pepper flakes
• 2 g lemon zest finely grated from 1 lemon
• 15 ml lemon juice from 1 lemon
• 8 g fresh parsley chopped

Instructions

1. Heat the oven to 220°C. Put a rimmed baking sheet in the oven while it heats if you want extra browning. Oven fully preheated and sheet pan hot.
2. In a large bowl, toss the broccoli with olive oil, minced garlic, kosher salt, black pepper, and the optional red pepper flakes if using. Add the lemon zest now so it perfumes the broccoli during roasting. Broccoli is evenly coated without excess oil pooling in the bowl.
3. Spread the broccoli in a single layer on the hot baking sheet. Roast for 16 to 18 minutes, stirring once halfway through. Edges are browned in spots and the stems are tender-crisp when pierced with a knife.
4. Transfer the broccoli back to the bowl and immediately toss with the lemon juice. Add the optional parsley if using. The broccoli smells garlicky and bright, with visible browning and no raw garlic aroma.
5. Serve hot. Broccoli is tender-crisp, browned at the edges, and lightly glossy from the lemon finish.