Broccoli — Easy roasted side, ready in 15–20 minutes
Short introduction
Broccoli is a green vegetable with a tight head of florets and a thick stem. Roasting brings out a light, nutty flavor and makes the edges crispy. This simple roasted broccoli recipe takes 15–20 minutes and needs only a few ingredients: olive oil, garlic, salt, pepper, and lemon.
Why you’ll love it
- Quick: ready in about 20 minutes from start to finish.
- Healthy: full of vitamins, fiber, and low in calories.
- Flexible: works as a side for meat, fish, or vegetarian meals.
- Easy: one baking sheet, no complicated steps.
- Tasty: garlic and lemon add bright flavor to the roasted edges.
introduction
why make this recipe
how to make Broccoli
Ingredients :
Broccoli, Olive oil, Garlic, Salt, Pepper, Lemon juice
Directions :
- Preheat the oven to 400°F (200°C)., 2. Wash and cut the broccoli into florets., 3. In a bowl, toss the broccoli with olive oil, minced garlic, salt, and pepper., 4. Spread on a baking sheet in a single layer., 5. Roast in the oven for 15-20 minutes, or until tender and slightly crispy., 6. Drizzle with lemon juice before serving.
how to serve Broccoli
how to store Broccoli
tips to make Broccoli
variation (if any)
FAQs (minimum three FAQ)
Ingredients
- 1 large head broccoli (about 1 pound / 450 g), cut into florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (fresh)
Substitutions & key variations
- Olive oil: use avocado oil or melted butter if you prefer.
- Garlic: use garlic powder (1/2 teaspoon) or omit for a milder taste.
- Lemon juice: substitute with a splash of balsamic vinegar for sweetness.
- Add heat: sprinkle red pepper flakes or a little cayenne.
- Add cheese: grate Parmesan over the broccoli in the last 2 minutes of roasting.
- Make a simple garlic-parmesan version: toss with a tablespoon of grated Parmesan before serving.
Step-by-step
Step 1 — Preheat and prepare
Preheat the oven to 400°F (200°C). Wash the broccoli and dry it well. Cut the broccoli into even-sized florets so they cook at the same rate.
Step 2 — Toss with oil and seasoning
In a large bowl, toss the broccoli with olive oil, minced garlic, salt, and pepper. Make sure each floret gets some oil.
Step 3 — Arrange on the sheet
Spread the broccoli in a single layer on a baking sheet. Leave space between florets so air can circulate and they can crisp.
Step 4 — Roast
Roast for 15–20 minutes. Check at 12 minutes if your florets are small. The broccoli is done when it is tender and the tips are slightly browned and crispy.
Step 5 — Finish with lemon
Remove from the oven and drizzle with lemon juice. Toss gently and serve hot.
Success tips
- Temperature: 400°F (200°C) gives a good balance of tender inside and crispy edges.
- Texture: dry broccoli crisps better. Pat florets dry after washing.
- Single layer: avoid crowding the pan. Crowded broccoli steams instead of roasting.
- Even pieces: cut florets to similar size so they cook evenly.
- Watch the time: small florets may finish closer to 12 minutes; larger ones need about 18–20.
- Common mistake: adding too much oil. Use just enough to coat — about 1–2 tablespoons for a head of broccoli.
How to serve
- Serve hot as a side with roasted chicken, grilled fish, or steak.
- Toss into pasta, grain bowls, or salads for extra vegetables.
- Top with a spoonful of yogurt sauce, a sprinkle of cheese, or toasted nuts for texture.
- Serve with lemon wedges so people can add more if they like.
Storage & reheating
- Store: keep cooled roasted broccoli in an airtight container in the fridge for up to 3 days.
- Reheat: warm in a 350°F (175°C) oven for 5–8 minutes to re-crisp. You can also reheat briefly in a skillet over medium heat with a splash of oil.
- Freezing: roasted broccoli does not freeze well; it becomes soft. For longer storage, blanch fresh broccoli, freeze, then reheat and finish in a hot oven.
Frequently Asked Questions
Q: Can I roast frozen broccoli?
A: Yes. Thaw and pat dry first, then roast at the same temperature. Expect a softer texture.
Q: Can I use broccoli stems?
A: Yes. Peel the tough outer skin and cut stems into similar-sized pieces. Roast with the florets.
Q: How do I make it crispier?
A: Use a hot oven (400°F), dry pieces well, spread in one layer, and avoid excess oil.
Q: Can I make this without garlic?
A: Yes. Omit garlic and add lemon and salt for a fresh, simple flavor.
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Nutrition notes / equivalents
A 1-cup serving (about 91 g) of raw broccoli has roughly:
- Calories: 31
- Protein: 2.5 g
- Fiber: 2.4 g
- Vitamin C: high (about 81 mg)
Roasting adds a little fat from the oil. Use less oil for fewer calories. Broccoli is a good source of vitamins K and A, folate, and minerals.
Conclusion
Roasted broccoli is fast, healthy, and full of flavor. It fits weeknight meals and special dinners. For more background on this vegetable and its varieties, see the Broccoli – Wikipedia entry: Broccoli – Wikipedia. Try this simple recipe often — it makes vegetables easy to love.
Links to related recipes
Roasted Broccoli
Ingredients
Main Ingredients
- 1 large head broccoli (about 1 pound / 450 g), cut into florets
- 2 tablespoons olive oil Can substitute with avocado oil or melted butter.
- 2 cloves garlic, minced (or 1 teaspoon garlic powder) Use garlic powder if preferred.
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice (fresh) Can substitute with balsamic vinegar.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash the broccoli and dry it well. Cut the broccoli into even-sized florets.
Roasting
- In a large bowl, toss the broccoli with olive oil, minced garlic, salt, and pepper.
- Spread the broccoli in a single layer on a baking sheet, leaving space between florets.
- Roast for 15-20 minutes, checking at 12 minutes for smaller florets. The broccoli is done when tender and the tips are slightly browned.
- Remove from the oven and drizzle with lemon juice. Toss gently and serve hot.