Sometimes it’s hard to fit enough vegetables in your daily routine. Whether it’s because they’re less efficient to prepare or less enjoyable to consume than other options, it’s all too easy to leave vegetables out of the equation. This roasted broccoli recipe is an easy way to reach your daily quota of vegetables in a delicious, cheesy, low-carb fashion. With crispy edges and a rich flavor profile, your family may even start requesting broccoli for dinner.Jump to Recipe
This roasted broccoli is lightly seasoned with garlic and lemon juice before being topped with cheese and roasted. I love this recipe for busy weeknights because it can go from my fridge to the table in under 30 minutes. It’s a favorite side dish for when broccoli is on sale or when we’re trying to eat a little bit healthier. My recipe is a gluten-free adaptation of this one by the estimable Alton Brown (one of my culinary heroes). His is quite delicious if you’re looking to upgrade from my basic roasted broccoli recipe.
This vegetarian side dish would be delicious served alongside corned beef or mushroom stroganoff. (Though, to be honest, there have some busy evenings when roasted broccoli was my entire dinner. It’s so crispy and cheesy, though, that there was no sadness about the situation.)
As I mentioned above, this roasted broccoli recipe calls for some very basic ingredients:
- Avocado oil – though you can use any neutral oil
- Minced garlic
- Lemon juice
- Grated Parmesan cheese – I prefer the grated cheese that comes from a block or in a bag, but the kind you buy in a green shaker will also work in a pinch.
How to make roasted broccoli
Start by preheating your oven to 400 degrees F. Combine the avocado oil, minced garlic, and lemon juice in a medium-seized bowl. Cut the cleaned broccoli into bite sized pieces and toss it with the lemon juice mixture.
Spread the broccoli in a single layer on a prepared baking sheet. Make sure to give your broccoli florets plenty of room to “breathe” – if they’re packed in too tight, you won’t get nice crispy edges on the florets.
Bake for 15 minutes, then sprinkle with Parmesan before baking for an additional 5-7 minutes. The roasted broccoli florets should be tender with slightly crispy edges.
After removing your broccoli from the oven, toss with additional Parmesan, if desired. (It’s always desired in our household.)
Voila! I told you this roasted broccoli would be easy. If you made this dish at home, I would love to see photos – please tag @WhiskAverseBaking on your social media posts, or leave a message in the comments below. You can also click “Pin Recipe” to save this idea for later on Pinterest.
- 2 broccoli crowns
- 4 tablespoons avocado oil
- 1 tablespoon minced garlic
- 1 teaspoon lemon juice
- ¼ cup grated Parmesan cheese
- Preheat oven to 400 degrees F
- Combine the avocado oil, garlic, and lemon juice in a small bowl.
- Cut the broccoli into bite sized pieces and toss with the lemon juice mixture.
- Spread the broccoli onto a prepared baking sheet.
- Bake for 15 minutes, then sprinkle with Parmesan before baking for an additional 5-7 minutes. The roasted broccoli florets should be tender, with slightly crispy edges.
- Toss with additional Parmesan, if desired.