This recipe for Roasted Broccoli is easy to cook in your oven and is bursting with bright, fresh lemon and toasted garlic flavor! It will be your new favorite low-carb, healthy side dish, perfect for any time of year. You can add other veggies, such as cauliflower or carrots, add chickpeas for protein, or serve this on top of a grain bowl or as a side for salmon or chicken.
Roasting vegetables is the best way to cook them, and don’t even try to change my mind. You can steam them, you can boil them, you can sauté them… but roasting brings out so much more flavor that you don’t get any other way since it brings out their natural sugars and caramelizes the veggies.
And I love how EASY it is to roast vegetables- just throw them on a sheet pan, add some spices and oil, and bake! It’s super hands-off.
Broccoli is no exception to the rule. Roasting broccoli is absolutely delicious, ESPECIALLY when it’s roasted with four cloves of garlic cut into thin slices, olive oil and lemon zest, plenty of salt and pepper, and drizzled with fresh-squeezed lemon juice after it comes out of the oven.
The broccoli comes out perfectly browned and tender and absorbs the lemon flavor perfectly. The garlic gets toasty and a bit crunchy and adds a wonderful savory flavor. You’re going to love this easy vegetable side dish!
How to make roasted broccoli with garlic and lemon
- Cut the broccoli into florets and slice garlic cloves very thinly. Here’s a tutorial on how to cut broccoli!
- Add the broccoli and garlic to a rimmed baking sheet.
- Drizzle some olive oil on top, add some lemon zest, and some salt and pepper.
- Use your hands to toss to coat.
- Spread everything evenly out on the baking sheet and roast until the broccoli is tender and the garlic is toasted, about 15-20 minutes.
- Squeeze lemon juice on top. Done!
I always recommend a rimmed, aluminum nordicware half baker’s sheet when roasting almost anything. They are inexpensive, heat up perfectly, and things just don’t seem to stick to them as much as other pans.
I also recommend a microplane zester so you can zest the lemon right over the sheet pan.
Tips for success:
- Garlic has a tendency to burn at high temperatures. You want it to get toasted and golden brown, but don’t let it burn, which can impart a bitter taste. To avoid burning, I recommend tossing the veggies at least once while it bakes. Also, keep an eye on it to make sure it’s not cooking too fast.
- Use plenty of salt and pepper to season the broccoli, as with most roasted vegetables, but also remember: you can add more after it’s done cooking! Eat a piece after squeezing the lemon juice and add more salt if necessary.
Try serving this roasted broccoli with…
Other Roasted Vegetable Recipes:
- Roasted Cauliflower with Pine Nuts and Raisins
- Herb Roasted Vegetables with Balsamic Reduction
- Maple Roasted Brussels Sprouts and Bacon
- Mexican Roasted Zucchini
And be sure to check out out all my other easy side recipes!
Did you make this Roasted Broccoli with Garlic and Lemon? Please comment below and Rate this Recipe
Roasted Broccoli with Garlic and Lemon
- Preheat your oven to 425 degrees F.
- Place the broccoli florets (1.5 lbs.) and sliced garlic (4 cloves) on a rimmed baking sheet. Drizzle the 2 tablespoons of olive oil on top, and add the lemon zest, along with a generous pinch of salt and pepper. Toss with your hands to coat and spread out evenly on the baking sheet.
- Roast for 15-20 minutes, tossing once halfway through, until broccoli is tender and starting to brown, and sliced garlic is toasted and golden brown.
- Squeeze the fresh lemon juice on top of the broccoli. Season to taste with salt and pepper, if needed. Stir to coat and serve.
- Time saving tip: most grocery stores have broccoli already cut into florets, which will save you some prep time.
- Spice it up: add crushed red pepper before roasting.
- Add other veggies, such as cauliflower florets, small diced carrots, or add chickpeas for extra protein.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.