Roasted Broccoli with Lemon and Garlic
Garlicky Roasted Broccoli with Lemon is light, tasty and super easy to make! This recipe is on the table in 30 minutes or less. Makes 2 servings, but can easily be doubled or tripled.
Looking for a dish to pair this delicious broccoli recipe with? Check out Cranberry Chicken Thighs, Leigh’s Everything-but-the-Kitchen-Sink Pork Tenderloin and Broiled Steak.
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2020 Update: This recipe originally appeared at My Cooking Spot, where I was a contributor, on April 13, 2015. The post was republished with new photos and words in November 2020.
Could we take a second to be real, y’all? Having a baby is hard.
(You can go ahead and roll your eyes, but it’s true. After all, they don’t call it labor for nothin’.)
And recovering from having a baby? A bit more of a challenge than I envisioned.
To be fair, I was more focused on the whole giving birth aspect when I was pregnant with my first in 2015, so I didn’t think much about what came next, other than I would have my sweet baby girl in my arms.
Obviously, I made it through having babies in both 2015 and 2018, but neither was easy. In fact, the adjustment in the first months afterward was always hard.
Why I love this recipe:
This Roasted Broccoli with Lemon recipe was easy enough for me to make and serve after having a baby… which is saying something.
It’s simple, but flavorful, and it pairs with a lot of dishes. (Hello, Mustard Chicken and Cast Iron Ribeye, I see you.)
This oven roasted broccoli recipe has pops of acid from the lemon and additional flavor from the minced garlic. Obviously, I adore it and suggest you give it a try, too.
Other easy roasted side dish recipes: Roasted Lemon Brussels Sprouts | Roasted Green Beans | Roasted Fennel Orange Salad | Oven Roasted Tomatoes with Parmesan and Herbs
What you need to make this recipe:
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- Rectangular casserole dish (1 ⅘ qt.)
- Sharp knife and cutting board
- Bowl
- Citrus juicer or a citrus reamer
- Whisk
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get at the store:
- Broccoli — you need at least a single head, though you can easily do 2-3 heads if you’re feeding more people.
- Garlic cloves — I like to mince my own so they’re super fresh, but you can use the jarred kind in a pinch.
- Lemon juice — freshly squeezed from a lemon in your kitchen or from a bottle from the refrigerated portion of your grocery. This makes a huge difference in flavor. Trust me.
- Olive oil — your favorite brand! You can also use another neutral oil that you prefer instead. Avocado oil is great for this recipe, too. You could replace this with the same amount of melted butter, if you prefer that.
- Salt and pepper — kosher salt and freshly cracked black pepper provide a ton of flavor, too!
Variations on this recipe:
Roast it with another cruciferous vegetable. This recipe translates very easily to chopped cauliflower.
Add some cheese. Sprinkle on some parmesan cheese to finish the dish.
Add a kick. Sprinkle in some red pepper flakes for a little heat.
How to make Roasted Broccoli with Lemon and Garlic
First and foremost, preheat the oven to 425°F. Use a nonstick baking spray to spritz a small baking dish with cooking spray, too, and set that aside. You may also line the pan with parchment paper, if you prefer to skip the spray.
Chop the broccoli florets into bite-sized piece. Make sure the stems aren’t too long. Place them in the roasting pan or a sheet pan in a single layer. (This will encourage them to crisp up!)
Make the vinaigrette. Combine the fresh lemon juice, oil, fresh garlic, salt and pepper in a small bowl. Whisk until combined, then pour over the raw broccoli.
Transfer the dish to the oven, and bake uncovered for 15-20 minutes, or until the broccoli is fork tender.
Serve warm, and enjoy.
Frequently Asked Questions
If that makes it easier for you, absolutely! Do whatever is easiest and best.
I’m sure you can, though I’ve never used it before. Defrost the broccoli and drain any bonus liquid that comes out of it before tossing it in the lemony vinaigrette and then roast it… you don’t want the extra liquid to make it soggy in the oven!
I think this Roasted Broccoli with Lemon and Garlic would be a fabulous holiday side dish because it’s incredibly simple, can be doubled (or tripled!) and because it’s pretty hands-off.
What to serve alongside this broccoli:
- Baked Steak
- Roasted Chicken with White Wine and Fresh Herbs
- Cinnamon Apple Pork Chops
- Seared Scallops
- Chicken Cordon Bleu
- Pork Chops with Apple Cranberry Sauce
Here’s how you can make this recipe in your own home…
Roasted Broccoli with Lemon
EQUIPMENT
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Ingredients
- 1 head broccoli chopped (7-8 oz.)
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves minced
- Kosher salt and freshly ground black pepper to taste
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Instructions
- Preheat the oven to 425°F. Spray a small baking dish or a jelly roll pan with nonstick cooking spray.
- Place the chopped broccoli in the prepared dish, and set aside.
- In a small bowl, combine the lemon juice, olive oil, minced garlic, salt and pepper. Stir until combined.
- Pour the dressing over the broccoli, and toss until coated.
- Transfer the baking dish to the oven, baking uncovered for 15-20 minutes, or until the broccoli is tender.
- Serve warm, and enjoy.
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Look at you making side dishes! It’s like you have all the time in the world 😉 I don’t have the excuse of having just created a living thing, but I have to say that it’s hard to resist the draw of Oreos and bread, especially when you’re crazy busy. Good on you for getting a veggie in!
FOR REALS THOUGH!!! Where did the time go?
I know. Time is FLYING.