A side dish with a twist - this is roasted broccoli with garlic, parmesan and a hint of lemon. A great way to give loads of flavour to your vegetables, with minimal effort!
Make it as a special side for Christmas or Thanksgiving, serve it up with a juicy steak for date night, or simply cook it in the oven alongside a shop-bought chicken kiev, because it's a Wednesday, you're tired, and you need an easy tea.
Broccoli tends to be my go-to veg of choice, and I do serve it up with LOTS of dishes. Most of the time I simply serve it stir-fried or steamed, but it's so much fun to change it up a bit, and cook it a little be differently!
I'm sharing with you an easy, delicious way to cook this lovely vegetable - with garlic, lemon and parmesan. My kids actually like it too, which is always a bonus!
So, if you're stuck in a rut with your veggies at the moment, then you have to try this.
📋 What do we need?
- Garlic Salt We are using garlic salt or granules here as fresh garlic has a tendency to burn in the oven, so garlic salt will season the broccoli and give it a slight garlicky taste.
- Parmesan We've used fresh grated parmesan but you can use ready-grated parmesan for an even speedier side dish.
📺 Watch how to make roasted broccoli
Full recipe with detailed steps in the recipe card at the end of this post.
- Place the broccoli florets in a heap on the baking tray, then drizzle with oil and sprinkle with garlic salt, pepper and lemon juice
- Toss together then sprinkle over the parmesan
- Bake in the oven for 15 - 18 minutes until tender and lightly browned.
How long to roast broccoli
20 minutes max!
It's a good idea to keep a close eye on your broccoli after the first 10-12 minutes - especially with thinner pieces of broccoli.
We want the broccoli tender and nicely golden. If you leave it in the oven too long and forget about it, the tops of the broccoli can burn and go black and bitter very quickly.
👩🍳PRO TIP Add in extra veggies - such as cauliflower, asparagus or green beans at the same time. Use veggies that take about the same amount of times, and avoid ones that release a lot of liquid (such as courgette or tomatoes) to ensure your veggies are nice and crisp.
This is a great alternative to regular boiled broccoli, that so often gets left on the plate until last, or is that just my kids?
So there you go... an easy, tasty take on a classic side dish.
This method can be used for cauliflower, asparagus, green beans and sprouts too. A great way to get those veggies in!
🍲 More fantastic Side Dishes
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
- 1 large head (or two medium) of broccoli - chopped into florets (approx 340g/12oz)
- 2 tbsp olive oil
- ½ tsp garlic salt
- ½ tsp black pepper
- 1 tbsp lemon juice - (the juice from about ½ a lemon)
- 25 g (¼ cup) grated parmesan
- Preheat the oven to 190C/375F.
- Line a baking sheet with baking parchment.
- Place the broccoli florets in a heap on the baking tray.
- Drizzle over the oil, then sprinkle on the garlic salt, pepper and lemon juice.
- Toss together with your hands, then arrange the florets in a single layer.
- Sprinkle over the parmesan.
- Place in the oven to bake for 15-18 minutes, until tender and lightly browned.
- Serve as they are, or drizzle on a little hot sauce for a spicy kick!
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.