Roasted Lemon Garlic Broccoli is a recipe you will want to make again and again. It’s easy, packed with vitamins and protein, and so, so tasty.
Roasted Lemon Garlic Broccoli is one of those recipes you will wonder about.
You’ll wonder why you never ate Roasted Lemon Garlic Broccoli before now. You’ll wonder why President Bush hated broccoli. You’ll wonder why you didn’t know about this easy, tasty recipe. Your family will excitedly wonder when you’re going to make it again. Even the kids will eat their veggies if you make broccoli this way. Who ever thought vegetables could taste this good?
This Roasted Broccoli recipe is one of our granddaughter Madeline’s favorites. It takes just 25 minutes to make and it’s abundantly flavorful. If you use foil on the pan, it’s easy to clean up, too.
I got this recipe from our oldest daughter. I think roasting any vegetable brings out its flavor. Some are simply more robust; others get sweeter. The lemon, garlic and cheese make a delicious addition to this amazing side dish.
What You Need
For this recipe, you need a knife, cutting board, baking sheet, and some aluminum foil or parchment paper. Buy the best you can afford an you’ll never be sorry.
Roasted Lemon Garlic Broccoli Recipe
Roasted Lemon Garlic Broccoli
An easy, robust, packed-with-flavor broccoli side dish.
- 2 cups broccoli florets (washed, dried and cut in bite-sized pieces)
- 5-6 tablespoons olive oil
- 4 garlic cloves (peeled and sliced)
- ¼ cup Shredded Pecorino Romano or Parmesan Cheese
- 3 tablespoons lemon juice
- Preheat oven to 425°F.
- Cover a baking sheet with aluminum foil (for easy clean up).
Wash the broccoli, and make sure the broccoli is very dry.
- Spread it out on the foil in one layer.
- Splash the olive oil over the broccoli and stir to assure it is all nicely covered.
- Slice the garlic cloves and spread them out around the broccoli.
- Bake for 20-25 minutes, stirring after 10 minutes.
- The broccoli should be a little bit browned on the tips when you take it out.
Sprinkle the broccoli with the cheese and lemon juice and serve hot.
Affiliate Disclosure: This website may contain affiliate marketing links, which means we may get paid commission on sales of those products or services we write about, including Amazon. Editorial content is not influenced by advertisers or affiliate partnerships. This disclosure is provided in accordance with the Federal Trade Commission’s 16 CFR § 255.5: Guides Concerning the Use of Endorsements and Testimonials in Advertising.
Recipe Nutrition Information
This recipe is GF, NF, SF, EF, CF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
You May Like These Recipes & Posts From Recipe Idea Shop
- What Are the Symptoms of Food Sensitivities?
- Broccoli Salad
- Broccoli Carrot Salad
- Barley Apple and Walnut Salad
- Couscous Fruit Salad
- Sweet Potato, Onion, Pecan Salad
- Lentil Sweet Potato Salad
SIGN UP FOR UPDATES TO GET TIPS, RECIPES & FREE GIFTS
Trust me, you’re gonna love our recipes and tips. Trust me, you’re gonna love our recipes and tips. Sign up for our email updates to get free gifts, recipes, and tips for identifying and avoiding foods that are sabotaging your health.
RATE, PIN & SHARE!
Please Rate our recipes, and Pin and Share them on social media. Comments are welcome, too!
GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop October 19, 2016 and updated January 16, 2021.