Skip to content
RecipesWhipped Up

American

Lemon Garlic Roasted Broccoli

Broccoli florets roast at high heat until the edges char and the stems stay crisp. Lemon and garlic go on after the oven so they stay bright.

Prep
10 min
Cook
18 min
Total
28 min
Servings
4
Difficulty
Easy
Jump to recipe
Roasted broccoli with charred edges and lemon zest on a sheet pan

Why you’ll love it

  • High heat browns the florets instead of steaming them.
  • Garlic is added late so it does not burn.
  • Lemon at the end wakes up a plain vegetable.
  • It finishes in the time a chicken roast rests.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

View list

Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.

Instructions

  1. 1

    Heat the oven to 450°F.

  2. 2

    Toss the broccoli with oil, salt, and pepper on a sheet pan. Spread it in one layer.

  3. 3

    Roast 16 to 18 minutes, until the edges are dark and the stems are tender.

  4. 4

    Scatter the garlic over the hot broccoli and return the pan to the oven for 1 minute.

  5. 5

    Toss with lemon zest, lemon juice, and parmesan. Serve warm.

Pro tips

  • Dry florets brown. Wet broccoli steams.
  • Do not crowd the pan. Use two pans if needed.
  • Parmesan can be skipped for a dairy-free side.

Easy substitutions

Broccoli
Romanesco or cauliflower florets
Parmesan
A pinch of chili flakes
Lemon
1 tbsp red wine vinegar

Storage and reheating

Storage

Refrigerate up to 3 days. The edges soften.

Reheating

Reheat on a sheet pan at 400°F for 6 minutes.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
140
Protein
6 g
Carbs
12 g
Fat
9 g
Fiber
4 g

Budget friendly · Oven · Vegetarian, Gluten-Free

You might also like

Still hungry?

More in the same lane, not a random mix.

Baking dish of au gratin potatoes with a browned cheddar top and creamy sliced potatoes
Side Dishes

Au Gratin Potatoes

Thin potato slices bake in a cheddar and milk sauce until the center is tender and the top is browned. A short stovetop sauce, then a 375°F oven, keeps the potatoes from sitting in raw milk.

1 hr 20 min · Medium

View recipe
Bowl of broccoli salad with bacon, cheddar, red onion, and sunflower seeds
Side Dishes

Broccoli Salad

Raw broccoli is tossed with crisp bacon, cheddar, red onion, and sunflower seeds in a sweet-tangy mayonnaise dressing. The salad sits long enough for the florets to soften slightly but stay crunchy.

25 min · Easy

View recipe

Find something else

ChickenBeefAir FryerVegetarian

From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

Read the affiliate disclosure.

Ingredients