Tuesday, July 27, 2021

Perfect Roasted Broccoli


Perfect Roasted Broccoli

Roasted broccoli is truly irresistible and so easy to make! It will become your new favorite side dish.


  • Black pepper
  • 2 1/2 tablespoons extra virgin olive oil
  • Zest of half a lemon
  • 1/2 teaspoon of salt (to adjust to your taste)
  • 2 medium to large heads of broccoli, about 2 lbs / 1 kg
  • 2 garlic cloves, thinly sliced or chopped
  • 1 tablespoon of lemon juice
  • 2 tablespoons freshly grated Parmesan cheese plus more for garnish


First, preheat the oven to 220C / 425F (standard) or 180C / 350F (fan / convection).

Then, cut / break the broccoli into florets and stack them on a baking sheet. (Note 2 regarding the rod)

Drizzle with extra virgin olive oil, sprinkle with garlic, salt and pepper. Mix with fingers or tongs, then spread on a platter in a single layer (or toss in a large bowl or ziplock bag).

Roast for 20 to 25 minutes until the tips of the florets are lightly browned and crispy. Broccoli should be "tender and crisp," that is, just cooked, not soft and pliable.

Remove from oven and immediately sprinkle with lemon juice, zest and Parmesan cheese. Mix quickly, transfer to a serving platter and garnish with a little more Parmesan. Serve hot!

Recipe Notes:

1. Size of the broccoli - heads about 8 to 8 inches wide. Sounds like a lot, but the broccoli shrinks as it cooks.

2. Broccoli Stem - The thick stalk that most people throw out actually has a terrific flavor, as does the small stalk on each floret. Simply peel off the outer layer - vegetable peeler or hold it upright and use your knife - then chop it up and use in this or another recipe.