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Oven Roasted Broccoli with Garlic, Parmesan and Lemon is a delicious and healthy side dish recipe that goes great with almost any meal. Roasting broccoli in the oven is so simple and easy that anyone can do it and it always turns out perfectly, with light, fresh flavors from the Parmesan, lemon, and garlic.
In my recent reader survey, I got a lot of feedback that many of you struggle with finding ways to make vegetables more appealing. I get so focused on main dishes or fun desserts, that sometimes I think I tend to forget how important the sides are that I honestly use on a regular basis because of how easy they are.
Which shouldn’t surprise me since my oven roasted asparagus recipe is consistently one of my most visited recipes on this site year-round, not just during asparagus season.
So I thought I would share one of the easiest, simple broccoli side dish recipes that we make at our house; oven roasted broccoli with garlic, Parmesan and lemon.
This lemony, Parmesan oven roasted broccoli recipe is basically the same as my favorite asparagus. But it is definitely deserving of it’s own post because of how much we make it – to go with fish, steak and baked potatoes, crispy cast iron skillet chicken thighs, as a side to pasta – you name it, roasted broccoli probably goes great as a side.
It takes almost zero effort, which is why it’s one of my favorite side dishes. You can even use broccoli florets from the big bag at Costco rather than cutting them on your own.
Oven roasted broccoli with garlic, parmesan, and lemons is a light and healthy side that is perfect for starting out your new year when so many of us have goals to eat better.
One easy strategy to help improve your eating is to load up your plate with more vegetables, and that’s easy to do with this delicious parmesan roasted broccoli (or broccolini as I use the same method with that vegetable as well).
Roasting Vegetables in the Oven is Easy and Delicious
Roasting vegetables, broccoli in particular, in the oven does amazing things for them. Unlike steamed vegetables, which are so easy to overcook (guilty) and can be limp or bland, roasted veggies are much easier to get right and end up with a wonderfully tender-crisp veggies that don’t turn to mush in your mouth when you bite into them.
Plus, roasting often brings out a natural sweetness or nuttiness that is sometimes hidden in so many vegetables. One of my first and favorite bits of advice for helping people learn to like and eat more vegetables is to change up the way you cook them.
I prefer to cook vegetables in this order:
- Roasted in the oven (any root veggies, asparagus, broccoli, broccolini cauliflower, peppers, onions, brussels sprouts, green beans, etc. This method works almost universally, I think.)
- Grilled (peppers, squash, zucchini, onions, mushrooms and asparagus are some of my favorites done this way – I use them in grilled summer vegetable quesadillas)
- Sauteed (like my favorite baby bok choy)
- Steamed (this method has a time and a place – I tend to do broccolini, green beans, and cauliflower this way)
How to Make Oven Roasted Broccoli with Garlic, Parmesan and Lemon
- Cut broccoli into florets. You can include some of the stems as well as long as you trim a little of the tougher, outer skin.
- Drizzle with a little olive oil, add the garlic, and sprinkle with salt and pepper, then toss to coat evenly. I do this all on the baking sheet to save getting a bowl dirty.
- Bake in 425 degree F oven for 14-18 minutes, tossing partway through. This is my preferred degree of doneness where the broccoli is tender-crisp. If you prefer it more crunchy, roast for a little less time. If you find the broccoli is still too firm for your tastes, just roast it a few minutes longer. I find the mid-range between 14-18 minutes is what we like best.
- Transfer the roasted broccoli to a bowl and drizzle with just a little more olive oil, fresh squeezed lemon juice and sprinkle with the Parmesan cheese, tossing to combine before serving.
Tips for Roasted Broccoli
- You can make this roasted broccoli with garlic or without if you find it’s too strong or you just don’t like garlic. I do it both ways depending on the day or my mood.
- We can easily eat all the broccoli in the recipe as written as a family of four, although it can serve 6 depending on what else you are serving.
- It’s easy to double or even triple the recipe and roast on one baking sheet as long as you keep the broccoli in a single layer.
- 1 1/2 pounds broccoli (1 large or 2 smaller heads broccoli), cut into 1 1/2-inch florets, stems peeled and sliced 1/4 inch thick
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- Kosher salt
- freshly ground black pepper
- 1 tablespoon fresh lemon juice from 1/2 a lemon
- 1/4 cup freshly grated Parmesan cheese
- Preheat the oven to 425 degrees F. Wash and trim broccoli into florets and stems.
- On a large baking sheet, sprinkle the broccoli minced garlic, then drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Toss to coat evenly.
- Roast broccoli in the oven for 14-18 minutes, tossing halfway through, until lightly browned on bottoms or around edges and the broccoli is tender-crisp.
- Transfer roasted broccoli with garlic to a bowl and toss with remaining olive oil, lemon juice, and Parmesan cheese. Taste and season with additional salt or pepper as needed. Serve immediately.
Amount Per Serving: Calories: 118 Saturated Fat: 1g Cholesterol: 2mg Sodium: 104mg Carbohydrates: 8g Fiber: 2g Sugar: 2g Protein: 4g
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