Ingredients
Scale
- 2 heads of broccoli
- 4 tablespoons of extra-virgin olive oil
- 3–4 cloves of garlic (minced)
- 3 tablespoons fresh lemon juice (about 1 fresh lemon)
- sea salt and freshly ground pepper to taste
Optional Garnish Ideas:
- parmesan cheese
- diced dried cherries
- toasted almonds or pine nuts
Instructions
- Preheat oven to 375 degrees F.
- Thoroughly wash broccoli and shake off excess water.
- Cut the broccoli florets into bite-sized pieces and reserve in a bowl.
- Don’t toss the broccoli stem. Trim off any brown portion off the bottom of the stem and throw away. Cut stem into thin slices (1/6 inch-thick pieces or about as thick as two quarters stacked).
- Add the cut up pieces of the stem to the florets. Drizzle with oil, season with salt and pepper, then toss to coat broccoli.
- Place broccoli on a large rimmed baking sheet and roast for 15-20 minutes or until the florets just start to brown.
- Remove the baking sheet from oven and add garlic. Cook for 3-4 more minutes or until the broccoli has reached your desired tenderness (we prefer ours still crunchy).
- Remove from oven. Toss with lemon juice, season to taste, and garnish as desired.
Notes
We recommend using organic ingredients if possible.
If you don’t have lemon juice, pick any type of vinegar you may have on hand (balsamic, red, or white wine vinegar work particularly well).
If you’re looking to add some heat to your broccoli, add a small diced red chili or some red pepper flakes when you mix in the garlic.
I first tasted roasted broccoli at a restaurant when traveling. I loved it so much I did my best to recreate it at home. While this is my version, the exact proportions are totally up to you. If you don’t like garlic, skip it—and if you love it, add more! This is a great recipe to customize to YOUR tastes so measure with your eyes and hands versus dirtying a bunch of measuring spoons.
Enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Salads & Sides
