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Roasted Broccoli
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Crispy Roasted Broccoli with Garlic and Lemon

Crispy Roasted broccoli is a quick and healthy side dish that's perfect for any day of the week. To make it, you'll toss broccoli florets in olive oil and your favorite spices, then roast them in the oven until they're crisp and golden. A squeeze of fresh lemon juice at the end adds a bright, finishing touch.
Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 124kcal
Author Rebecca Taig

Ingredients

  • 12 oz broccoli florets
  • 2 tablespoons (30ml) olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, or more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • half a lemon, squeezed at the end

Instructions

  • Prep the broccoli. Preheat your oven to 400°F. Cut the broccoli florets into uniform, bite-sized pieces. On a baking sheet, toss them with olive oil until they are evenly coated. Sprinkle with garlic powder, salt, black pepper, and red pepper flakes, then toss again to distribute the seasonings.
    Broccoli and a baking sheet
  • Cook the broccoli. Spread the broccoli in a single layer on the baking sheet. Roast the broccoli for 20 minutes. It's done when the florets are fork-tender and the edges are lightly browned, with some crispy, charred bits.
    Broccoli cooked on a baking sheet until brown.
  • Add lemon juice. Squeeze fresh lemon juice over the top and serve the broccoli immediately.
    Broccoli on a plate with lemon.

Notes

  • Storage: The cooked broccoli can be stored in an airtight container for 3-4 days. 
  • Reheating: Reheat in the air fryer until warm or in the microwave. 

Nutrition

Calories: 124kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 41mg | Potassium: 370mg | Fiber: 3g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 101mg | Calcium: 55mg | Iron: 1mg