Best oven roasted broccoli recipe ever with lemon and garlic, crispy at the edges, perfectly tender in the center and of course vegan. Bursting with flavor from a mix of spices and brightened up by a fresh squeeze of citrus this recipe is a must try.
From all the broccoli i’ve cooked in my life this still is the top rated recipe to date. Quick and easy, ready to eat in less than 30 minutes and oh so delicious and good for you! Feel free to mix half broccoli florets and cauliflower following this exact recipe.
Did i mention that it’s also vegan ?!
Oh yeah, even the optional walnut parmesan is, which you should totally make as well and keep a stash of it on hand at all times. Magical sprinkling dust.
This broccoli is best served hot, straight out of the oven. I would not recommend making it in advance nor freezing it, after all it would take you just as long to reheat it anyways.
Serve in a Buddha bowl paired with this vegan chicken, a mushroom potato salad, olive oil mashed potatoes, pineapple fried rice, butternut squash mac and cheese, scalloped potatoes or use the leftovers in this vegan frittata or alongside these to die for baked sweet potatoes.
Can I Roast It Without Oil ?
Yes you can kids. Simply replace the oil with a splash of veggie stock, water or a drizzle of tahini / sesame butter. However, just know that you won’t be achieving those crispy edges I bragged about but it will still be super tasty and healthy.
Oven Roasted Broccoli Tips:
- Make sure to start with fresh broccoli NOT frozen, to achieve the perfect tender center and crispy tips.
- Give it space in the pan, do not overcrowd the florets! Overcrowding creates steam and interferes with the browning process.
- Use high heat! I roast mine at 425″F and it’s usually ready in under 25 minutes depending on the size of the florets.
- If you must work with “frozen broccoli” you should do it at a higher temperature of at least 450″F for 15-18 minutes then transfer to the broiler for a couple of minutes to crisp up the edges.
Vegan Roasted Broccoli Variations:
- Make it Italian style and finish with a drizzle of sweet and tangy balsamic glaze like I did with these balsamic tomatoes.
- Go for a Mediterranean flair with a squeeze of lemon, some crumbled vegan feta + fresh herbs like oregano or dill.
- Give it an Asian spin with a drizzle of this peanut sauce and a sprinkling of sesame seeds.
P.S. If you tried this recipe make sure to come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram if you give this a go ~ Florentina Xo’s
Vegan Roasted Broccoli with Lemon & Garlic
The best oven roasted broccoli recipe ever with lemon and garlic, crispy at the edges and perfectly tender in the center. Vegan recipe!
Servings 4 people
Calories 90kcal
Ingredients
- 1 lb broccoli florets (or a mix of cauliflower & broccoli)
- 1/3 cup panko bread crumbs (gluten-free)
- 2.5 tsp extra virgin olive oil (or water for WFPB)
- 1 lemon -halved
- 1 tsp garlic powder
- 1.5 tsp onion powder
- 1 pinch red chili flakes -to taste
- 1/2 tsp sea salt +more to taste
- 1/4 cup vegan walnut parmesan for serving -OPTIONAL
Instructions
- Preheat oven to 425”F.
- In a large baking tray toss together the broccoli florets with the olive oil, sea salt, pepper flakes, garlic and onion powders. Sprinkle with the bread crumbs then spread in one layer preferably without touching each other.
- Roast in the preheated oven for 20 to 25 minutes until the florets are tender (but not mushy) when pierced with a knife. Toss once half way through cooking.
- Serve promptly with a good squeeze of lemon juice and a sprinkling of walnut parmesan over the top.
Notes
- It's very important that the broccoli / cauliflower is dry if you want to achieve the crispy edges. Rinse in advance and give it plenty of time to dry out completely.
- To make this recipe WFPB & Plantricious compliant make sure to omit all oil and roast with a little splash of water, veggie stock or a couple of teaspoons of tahini.
- Give the broccoli space in the pan, do not overcrowd the florets! Overcrowding creates steam and interferes with the browning process. If you must work with " frozen broccoli" you should roast it at a higher temperature of at least 450"F for 15-18 minutes then transfer to the broiler for a couple of minutes to crisp up.
Nutrition
Calories: 90kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Sodium: 366mg | Potassium: 414mg | Fiber: 4g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 115.5mg | Calcium: 69mg | Iron: 1.2mg
Broccoli Potato Soup
Avocado Bruschetta
Roasted Cauliflower Steaks
I made this as suggested mixed with the cauliflower and it was amazing. Yes it tastes better with a little olive oil and if that’s how I can get my kids to eat this everyday I’m a happy mama! Thank you so much for all these wonderful recipes Florentina.
On the roasted broccoli can I use frozen just let them thaw and dry?
Hey Alice, using frozen broccoli is not recommended here as the texture changes during the thawing out process. You can still use it but the end result won’t be crispy as pictured in this recipe but nonetheless still delicious.
Wow this really is the BEST roasted broccoli. I used to roast it all the time and got sick of the way I always made it. This version is so good I ate my broccoli straight out of the sheet. You will not regret making this!!
I will give it a try but I’m sure will gonna love it since i’m a vegetarian and i like eating broccoli
Like others have said this roasted broccoli is indeed all that, love the crispiness added by the panko bread crumbs, a new favorite for our family.
I just made this recipe but instead of using the oven I put it on a rack on the BBQ. Highly recommend!!! It came out a bit charred and nutty and delicious. My new favourite broccoli recipe!
It was great. I used Parmesan cheese rather than the vegan form and left off the lemon as my husband doesn’t like lemon My friends loved it
Made it by the recipe and added a sprinkle of regular parm at the end. 2 for dinner and not a crumb left! This is going into the regular rotation.
Thanks for sharing!