Looking for a go-to healthy side dish? This roasted broccoli with garlic and lemon is simple to make, and consistently delicious.
Cooking can be overwhelming at times. And by cooking, I mean the whole process from finding a recipe to actually making it.
While it’s great that so many recipes are just a few clicks away, the vast number of available meal options is daunting. How do you know which one to pick? Or where to find all those ingredients?
And then, once you finally decide on a recipe to make and gather up all your ingredients, there’s the next challenge of assembling it correctly.
I can’t tell you how many times I’ve quickly read through a recipe, started mixing and cooking, and then found out that I skipped or misunderstood an important step.
However, even if the recipes that I make at home don’t always turn out exactly like they’re supposed to, I usually end up with something that’s delicious nonetheless. But not always… And this can be frustrating.
As much as I love experimenting in the kitchen, sometimes I just want a recipe that I know is going to be good.
Sure, trying out a new recipe on a random night is fun, but trying out a new recipe when guests are coming over can be stressful. That’s where having a few go-to dishes bookmarked is key.
What makes a recipe a “go-to?” For me, these recipes are ones where I usually have most of the ingredients on hand and the rest are easy to find at a local supermarket, the prep is simple and quick, and most importantly, the final dish is consistently delicious.
So, let me tell you why this roasted broccoli is deserving of the “go-to” title:
Next, the required prep time isn’t extensive. This broccoli recipe can be assembled and ready to roast in 10 minutes or less – depending on how long your oven takes to preheat. Plus, all you need is a cutting board and a mixing bowl, so dishes are minimal.
Finally, consistency is important. With minimal ingredients required, the main factor for ensuring consistent results each time will be your oven. Having an oven thermometer can be super helpful for getting consistently roasted broccoli every time, as you don’t have to guess at whether your oven is actually at 450°F.
If you don’t have a thermometer, there’s a chance that your oven may be hotter or cooler than 450°F, regardless of what your oven display is telling you. As a result, you may find that your broccoli takes more or less time to get perfectly roasted, but not burnt.
Roasting vegetables is my favorite preparation method. Sure, salads can be pretty and steaming only takes a few minutes, but I just love the slight sweetness that roasting brings out in fresh vegetables – even broccoli.
While I know I just went on and on about how great having simple recipes is, if you’re feeling adventurous, an easy way to change up the recipe a bit is by using an infused olive oil. Making an Italian meal? Use a basil-infused oil. Serving this alongside roasted chicken? Try a rosemary-infused oil.
Whatever you decide to serve it with, you can be confident that this roasted broccoli will turn out slightly crispy with a lovely hint of garlic and lemon each time that you make it.Print
Looking for a go-to side dish? With hints of lemon and garlic, this roasted broccoli is family-friendly and incredibly versatile.
- 1 1/4 pounds broccoli crowns, rinsed and cut into florets (about 8 cups)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Preheat oven to 450°F and cover a baking sheet with parchment paper.
- Place broccoli florets in a large mixing bowl. Add minced garlic, olive oil, lemon juice, lemon zest, salt, and pepper. Toss well to coat.
- Pour broccoli onto prepared baking pan in a single layer.
- Roast for 20 minutes, or until lightly charred, tossing halfway through.
- Remove from oven and serve immediately.
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Keywords: roasted vegetables, broccoli, lemon, garlic, side dish
Cooking By the Numbers…
Step 1 – Preheat Oven and Measure Ingredients
Preheat oven to 450°F and line a baking sheet with parchment paper or a silicone mat.
Step 2 – Combine Ingredients
Place florets in a large mixing bowl and add olive oil, minced garlic, lemon juice, lemon zest, salt, and freshly ground black pepper.
If you don’t have a pepper mill, it may be time to invest in one.
Grinding your own fresh pepper will provide a more flavorful product than the pre-ground stuff, guaranteed!
Toss well to combine.
Step 3 – Place on Prepared Pan and Roast
Pour the seasoned broccoli onto your prepared baking sheet and spread in an even layer. If any oil remains in the mixing bowl, use a rubber spatula to pour it on top of the vegetables.
Place in the oven and roast for 20 minutes or until slightly charred, tossing halfway through.
Step 4 – Remove from Oven and Serve
Remove the pan from the oven and transfer the cooked vegetables to a serving dish. Serve immediately.
A Go-To Side Dish
I’ve made this recipe a couple of times over the past two weeks, and it’s been consistently delicious. Crispy without being burnt and slightly lemony, the broccoli is delicious hot off the baking sheet, but it’s even better as part of a larger meal.
As the main flavors are garlic and lemon, this is a versatile side dish.
The first time I made it, I served it as part of a grain bowl with a miso dressing. The brightness of the lemon balanced the savory miso dressing perfectly.
The second time, I served it with chicken parmesan, and again, the broccoli was such a good complement to the heavier main dish.
Be sure to check out these other go-to side dishes on Foodal:
- Sage Hasselback Potatoes
- Easy Roasted Brussels Sprouts
- Roasted Parmesan Green Beans
- The Best Homemade Coleslaw
- Grilled Balsamic Garlic Mixed Vegetables
Let us know what dish you serve this broccoli recipe with in the comments below. And if you loved this dish, make sure to rate it!
Photos by Kelli McGrane, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on March 29, 2010. Last updated: January 22, 2020 at 12:57 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
The written contents of this article have been reviewed and verified by a registered dietitian for informational purposes only. This article should not be construed as personalized or professional medical advice. Foodal and Ask the Experts, LLC assume no liability for the use or misuse of the material presented above. Always consult with a medical professional before changing your diet, or using supplements or manufactured or natural medications.
About Kelli McGrane, MS, RD
Kelli McGrane is a Denver-based registered dietitian with a lifelong love of food. She holds undergraduate and master’s degrees in nutrition science from Boston University. As a registered dietitian, she believes in the importance of food to nourish not only your body, but your soul as well. Nutrition is very personal, and you won’t find any food rules here, other than to simply enjoy what you eat.