Lemon Garlic Roasted Broccoli

# What You'll Need:

01 - 1 lb fresh broccoli florets

02 - 3 cloves garlic, minced

03 - 3 tbsp olive oil

04 - 1/2 tsp kosher salt

05 - 1/4 tsp freshly ground black pepper

06 - 1 lemon, zested and juiced

07 - Optional: 2 tbsp grated Parmesan cheese

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

02 - In a large bowl, toss broccoli florets with olive oil, minced garlic, salt, and pepper until evenly coated.

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

04 - Roast for 18 to 20 minutes, flipping halfway through, until tender and lightly browned.

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

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

01 -

It transforms broccoli from "eat your vegetables" into something genuinely craveable with minimal effort.
The lemon cuts through the richness at exactly the right moment, making it bright enough to serve alongside anything.
You get those crispy, charred edges that make roasted vegetables feel fancy without any fancy technique.

02 -

Don't toss the broccoli partway through out of nervousness—flipping it once is all it needs, and resist the urge to open the oven door repeatedly or the temperature drops and nothing browns properly.
Adding lemon juice while the broccoli is still hot means the acid actually penetrates the florets instead of just sitting on the surface, which is why timing this matters more than you'd expect.

03 -

Choose broccoli with tight florets and no yellowing—fresher broccoli caramelizes better and tastes noticeably sweeter when roasted.
Don't mince your garlic too fine or it burns; medium-sized pieces toast evenly and won't turn bitter in the high heat.