Lemon & Garlic Roasted Broccoli

This broccoli is so good.  Like, SO GOOD.  Seriously.

Roasting anything brings out such intense flavors, but for this broccoli in particular, you add fresh lemon zest, juice and Parmesan cheese once it’s done roasting which makes this mouthwateringly delicious.

Not only is this broccoli that darn good, but it’s so easy to make.  It’s also delicious the next day, cold or heated up in the microwave.  This recipe is from Ina Garten, but I’ve removed and reduced a few of the ingredients.  You can check out her full recipe or my reduced version below.  She includes toasted pine nuts, basil and more cheese than I used, which I’m sure would also be incredibly yummy.

Let me know what you think!

What you’ll need: broccoli, garlic, olive oil, salt, pepper, lemon zest, lemon juice, Parmesan cheese.

Preheat your oven to 425 degrees, and cut two heads of broccoli into medium-sized florets.  Make sure that they are completely dry, then place the florets on a sheet pan large enough to hold them in a single layer.  Add the sliced garlic, and drizzle with olive oil, salt and pepper.

I was worried that the garlic might be too strong, because I left my garlic pieces pretty large, but no.  Those garlic bits roast and melt down into incredible nuggets of buttery garlic flavor that are anything but too strong.  Trust me!

Roast the broccoli for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.

They would be delicious as is, but now for the part the makes this broccoli so magical.  Sprinkle with the lemon zest, lemon juice, a little more olive oil and Parmesan cheese and toss everything together.  Serve hot and enjoy!

Lemon & Garlic Roasted Broccoli

Adapted from Ina Garten’s Parmesan Roasted Broccoli

Ingredients

• 2 large heads of broccoli (dried thoroughly)
• 4 garlic cloves, peeled and thinly sliced
• Good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup freshly grated Parmesan cheese (optional, but highly recommended!)

Directions

1. Preheat the oven to 425 degrees.
2. Cut the broccoli florets from the thick stalks, leaving about an inch or two of stalk attached to the florets.  Cut the larger pieces in half so they’re all roughly the same size.
3. Place the broccoli florets and sliced garlic on a sheet pan large enough to hold them in a single layer.
4. Drizzle with about 3-4 tablespoons of olive oil, sprinkle with salt and pepper, and mix everything together with your hands so all pieces have a nice coating.
5. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
6. Remove the broccoli from the oven and immediately toss with an extra 1 Tablespoon of olive oil, the lemon zest and juice, and Parmesan cheese.
7. Serve hot.

Hugs, kisses & yummy dishes… xoxo
Lauren