Tastenexa
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American
Garlic Roasted Broccoli
28 min total8 prep20 cook4 servings100 cal
VeganVegetarianKetoPaleoFlexitarian
Broccoli florets roasted until crisp-tipped and tender, tossed with garlic and finished with a bright squeeze of lemon — an easy weeknight side that comes together on one sheet pan.
Ingredients
produce
- 500 gbroccoli
- 3 clovesgarlic
- 1 tbsplemon juice
pantry
- 3 tbspolive oil
- 0.5 tspsalt
- 0.25 tspblack pepper
Steps
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Cut the broccoli into evenly sized florets, about 4–5 cm across, and mince the garlic.
- Spread the broccoli florets on the baking sheet in a single layer with space between pieces.
- Drizzle the olive oil over the broccoli and season with salt and black pepper. Toss with your hands to coat evenly.
- Roast for 12 minutes, then remove the sheet and scatter the minced garlic over the broccoli, tossing lightly.
- Return to the oven and roast for another 6–8 minutes, until the edges are crisp and browned and the garlic is fragrant.
- Remove from the oven and squeeze the lemon juice over the broccoli while hot.
- Toss once more and serve immediately.
Tips
- Cut florets into similarly sized pieces so they roast evenly.
- Spread the broccoli in a single layer with space between pieces; crowding steams it instead of browning it.
- Add the garlic partway through roasting rather than at the start so it doesn't burn.
- Finish with lemon juice right before serving to keep the flavor bright.
