I know, broccoli is controversial (though not quite as much as brussels sprouts). Some love it, some hate it. If you’re not a broccoli fan, this recipe for oven roasted lemon garlic broccoli might change your mind. Roasting helps reduce the bitterness and gives the broccoli a nutty flavor (from the caramelization). It also makes the broccoli crispy outside, tender and sweet inside.
I have used frozen broccoli florets, because they cook more quickly (and I had a big bag of them). This is also more practical, since it’s tough for one person to eat an entire head of broccoli all at once! This way I can take out just what I need and the rest can stay frozen until I want it for something else.
Plus, frozen vegetables often have more vitamins and better nutrition than fresh vegetables do. That’s because the frozen version has been picked and then preserved (by freezing) immediately, while fresh produce may have traveled for days from some other state (or even country) before it gets to your supermarket.
If you have fresh broccoli (or a farmer’s market nearby), you can use that too. Don’t toss out the stems, they are just as good as the florets. They do cook faster (and better) if you remove the tough outer layer from the stems first. A vegetable peeler will work just fine for this.
You’ll also need to cook fresh broccoli a bit longer (since the frozen broccoli has been blanched first). Roast the fresh broccoli for about 25 minutes. If you like it super-crispy, roast it for half an hour (turning it once).
Oven Roasted Broccoli with Parmesan
Roasting broccoli adds sweetness and nuttiness. Lemon, parmesan, garlic, and olive oil make a classic combination.
Notes
* If you don't have lemon pepper you can use dried lemon peel (and add some pepper), or about a half to three-quarters teaspoon of fresh lemon zest.
Ingredients
- 1 cup frozen broccoli florets
- 1 T olive oil
- pinch of kosher salt
- small pinch of red pepper flakes
- 1/4 tsp lemon pepper (which is dried lemon peel and black pepper)*
- 1 garlic clove, slivered
- grated parmesan
- squeeze of fresh lemon juice
Instructions
- Preheat the toaster oven to 450 degrees.
- Toss all the ingredients (except the cheese and lemon juice) together in a small bowl.
- Spread the mixture on a small baking sheet and put in the oven.
- Bake for 15 minutes.
- Sprinkle with the cheese and add the lemon juice. Toss to combine.
Oven Roasted Lemon Garlic Broccoli Substitutions and Variations
- Toast some breadcrumbs or panko and sprinkle them over the broccoli
- Sprinkle some pine nuts or chopped walnuts over the broccoli
- Make it a full meal by topping it with a fried egg or mixing the cooked broccoli with some pasta
- Use the same roasting technique and change the seasoning to make it Asian with garlic, ginger, soy sauce and sesame oil
More Broccoli Dishes
Pasta with Broccoli, Mushrooms, and Chicken Sausage
Easy, delicious, and adaptable. If you don’t have sausage, use bacon. No broccoli? Try asparagus instead. It’s got all your veggies, your protein, and your starch in a single bowl.
Lamb Keema with Potatoes and Broccoli
A sort of South Asian shepherd’s pie. Made with ground lamb, this isn’t overly spicy, and only needs one pot. Ready in about half an hour.
More Vegetable Side Dishes
Honey Mustard Glazed Carrots for One
Savory mustard, tender sweet carrots, and a little bit of honey. These carrots go great with roast chicken, pork, or a steak.
Sautéed Garlic Parmesan Spinach
An Italian side dish that’s fairly pantry-friendly too. The original version was too much bother, so I simplified it. It’s now also time and effort friendly. Great with some grilled fish.