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–+ servings
the best roasted broccoli florets on a baking dish

Roasted Broccoli with Lemon and Garlic

By Shiny Samuel
Roasted broccoli with garlic and lemon is a simple yet flavorful dish featuring crispy, caramelized florets infused with rich garlic and bright citrus notes. A drizzle of olive oil enhances the texture, while a squeeze of fresh lemon adds the perfect zesty finish.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 4

Equipments

Ingredients
 

  • 500 gms broccoli
  • 2 tbsp olive oil
  • ½ tsp paprika powder
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp salt
  • 1 tsp lemon juice.

Instructions
 

Preparation

  • Set the oven to preheat at 220°C (425°F) for 10 minutes.
  • Cut the broccoli (florets and stalk) into bite-sized pieces, wash thoroughly, and drain. Allow the florets to dry completely before adding seasoning.
    500 gms broccoli

Seasoning

  • In a small bowl, combine olive oil, paprika or chili powder, black pepper, garlic powder (or minced fresh garlic), salt, and lemon juice.
    2 tbsp olive oil, ½ tsp paprika powder, ½ tsp black pepper, 1 tsp garlic powder, ½ tsp salt, 1 tsp lemon juice.
  • Add the broccoli to a large bowl, drizzle it with the seasoning mixture, and toss it to coat each floret evenly.

Roasting

  • Line a baking sheet with parchment paper and arrange the broccoli in a single layer, flat side down, leaving space between pieces.
  • Roast in the preheated oven for 15-18 minutes until golden brown and crispy.
  • Serve it hot, and enjoy the delicious roasted broccoli!

Notes

  • The Key to Perfectly Roasted Vegetables!
    Roast broccoli at a high temperature for a few minutes with a generous drizzle of oil to lock in moisture and create crispy, caramelized edges every time.
  • Make sure the florets are completely dry before tossing them in the dressing—since raw broccoli is about 80% water, excess moisture will prevent it from crisping up during roasting.
  • For even cooking, cut the florets into uniform, bite-sized pieces and spread them in a single layer on the tray, avoiding overcrowding.
  • Don’t discard the stalks! Peel off the tough outer layer with a vegetable peeler or knife, then chop them into large chunks for roasting.