Lemon Garlic Roasted Broccoli
This lemon garlic roasted broccoli recipe roasts broccoli florets until the edges crisp and brown, then finishes with fresh lemon juice and zest, ready in under 25 minutes. This is the broccoli that converts broccoli skeptics, crispy where plain steamed broccoli is mushy, and bright where it’s usually bland. Serve it alongside our one-pan lemon garlic shrimp pasta.
Quick answer: Broccoli florets roasted until the edges crisp and brown, then finished with fresh lemon juice and zest. Ready in under 25 minutes, crispy where steamed broccoli is mushy and bright where it's usually bland.
Instructions
Preheat the oven to 425°F (220°C). Toss the broccoli florets with olive oil, minced garlic, salt, pepper, and red pepper flakes if using.
Spread in a single layer on a large baking sheet.
Roast 16-18 minutes, stirring once halfway, until the edges are browned and crispy and the stems are tender.
Remove from the oven and immediately toss with fresh lemon juice and zest.
Garnish with toasted pine nuts or almonds if using and serve warm.
Questions people actually ask
The oven likely wasn't hot enough, or the pan was overcrowded. Use a high temperature (425°F/220°C) and give the florets space to roast, not steam.
Fresh roasts much better and gets genuinely crispy. Frozen broccoli holds too much water and tends to steam instead.
It's best fresh and warm right out of the oven, but leftovers can be re-crisped in a hot oven for a few minutes.
Grated parmesan, a drizzle of tahini, or a sprinkle of chili flakes all work well as finishing touches.
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