Lemon Garlic Roasted Broccoli

# What You'll Need:

01 - 1 lb fresh broccoli florets

02 - 3 cloves garlic, minced

03 - 3 tablespoons olive oil

04 - 1/2 teaspoon kosher salt

05 - 1/4 teaspoon freshly ground black pepper

06 - 1 lemon, zested and juiced

07 - Optional: 2 tablespoons grated Parmesan cheese (omit to keep vegan)

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.

02 - In a large bowl, combine broccoli florets, olive oil, minced garlic, kosher salt, and black pepper until broccoli is evenly coated.

03 - Spread the seasoned broccoli in a single layer on the prepared baking sheet.

04 - Roast for 18 to 20 minutes, flipping once halfway through, until broccoli is tender with lightly browned edges.

05 - Remove broccoli from oven, immediately drizzle with lemon juice, sprinkle lemon zest, and toss gently to combine.

06 - If desired, sprinkle with grated Parmesan cheese before serving. Serve warm.

01 -

The edges get crispy and caramelized while the stems stay tender—it's the textural contrast that makes it feel like real cooking.
Takes barely longer than boiling water, but tastes like you've been thinking about dinner all day.
Works as a weeknight side or guests actually get excited to eat the vegetables.

02 -

The halfway flip is not optional; it ensures even browning and keeps the bottom from burning while the top stays pale.
Lemon juice added to hot vegetables matters—the heat opens up the flavor in a way cold juice doesn't, and it won't make the broccoli soggy if you toss quickly.

03 -

Pat your broccoli florets dry with a paper towel before tossing with oil—any moisture will steam them instead of letting them roast crispy.
Use a lighter hand when salting if your Parmesan is going on top; the cheese brings its own saltiness to the party.