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 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 Vegetable Side Dishes