A super simple, quick way to serve roasted broccoli … lemon, garlic, and done.
Broccoli is one of the few vegetables that we can all agree on. The kids would happily eat roasted broccoli every day, but while I love it that way, I need a little more variety in my life.
Which today comes by way of garlic and lemon juice.
You can’t go wrong by roasting any vegetable. The process is simple and really lets the natural flavors of the vegetable come alive. A little drizzle of olive oil, salt, and pepper and you have the perfect side dish for pretty much any main course.
This recipe takes the basic premise of roasted vegetables and just bumps it up a notch with the addition of the garlic and lemon juice. Still simple. Still lets the broccoli be the star of the show. Still approved by everyone in the family. The lemon juice was perfect, giving the finished dish that little extra zing.
It’s an ideal side dish that doesn’t over-complicate anything. Vegetables in their purest form, naked and delicious.
And, thankfully, this is just different enough to keep us out of that roasted broccoli, roasted broccoli, roasted broccoli rut
we’re I’m trying to avoid.
Now what to serve it with?
This Lemony Grilled Chicken from Debbie Matenopoulous would be perfect with it.
And you can’t find a quicker-to-make entree than this Best Ever Five Minute Grilled Salmon dish, and it’s one of my favorite go-tos.
Roasted Lemon Garlic Broccoli
Recipe courtesy of Cate O’Malley
2 heads broccoli, separated into florets
2 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt
2 cloves garlic, minced
1/2 teaspoon lemon juice (fresh squeezed)
- Preheat the oven to 400 degrees F.
- In a large bowl, toss broccoli florets with the extra virgin olive oil, kosher salt, and garlic. Place the broccoli in an even layer on a baking sheet.
- Bake in preheated oven until the florets are tender enough to pierce the stems with a fork, approximately 15 minutes. Remove and transfer to a serving platter.
- Squeeze lemon juice over the broccoli right before serving.