The best roasted broccoli recipe ever with lemon and garlic, crispy at the edges and perfectly tender in the center. Bursting with flavor from a mix of spices and brightened up by a fresh squeeze of citrus.
Feel free to mix half broccoli florets and cauliflower following this exact recipe.
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!
Did i mention that it’s also vegan ?!
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, after all it would take you just as long to reheat it anyways.
Serve in a Buddha bowl paired with a mushroom potato salad, stir fried tofu, tomato salsa or these to die for baked sweet potatoes.
FAQ: Can I Roast Broccoli Without Oil ?
A: Yes you can kids. Simply replace the oil with a splash of veggie stock or water. However, just know you won’t be achieving those crispy edges I bragged about but it will still be super tasty and healthy.
P.S. I’ve also made this with a squeeze of tart orange juice instead of lemon and it was equally delicious. You might want to experiment with that.
Best Roasted Broccoli with Lemon & Garlic
The best roasted broccoli recipe ever with lemon and garlic, crispy at the edges and perfectly tender in the center.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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 tsp extra virgin olive oil (or water for WFPB)
- 1 lemon -halved
- 1 tsp garlic powder
- 1 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.
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
Go Veggies:
Pesto Quinoa Salad
Avocado Bruschetta
Veggie Stir Fry
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.