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Close-up of crispy roasted broccoli showing golden caramelized edges and parmesan topping in a white ceramic bowl — roasted broccoli
Abdul Rehman

Crispy Roasted Broccoli With Garlic and Lemon

Sheet pan roasted broccoli cooked at high heat with olive oil and sliced garlic, finished with fresh lemon juice and optional parmesan. The florets caramelize and crisp at the edges while the stems turn fully tender. A simple, reliable side dish that works next to grilled meat, over rice, or folded into flatbread.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 170
Ingredients Method

Ingredients
  

  • 1 large head of broccoli about 600g / 1.3 lbs, cut into even florets
  • 3 tablespoons olive oil
  • 4 garlic cloves thinly sliced
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 30 g 1 oz parmesan, finely grated (optional; use halal-certified or vegetarian rennet parmesan if needed)

Method
 

  1. Preheat the oven to 220°C (425°F). Position the rack in the upper third of the oven.
  2. Cut the broccoli into even florets and pat them completely dry with a clean kitchen towel.
  3. Toss the florets in a large bowl with the olive oil, salt, black pepper, and red pepper flakes until evenly coated.
  4. Spread the florets on a large sheet pan in a single layer with clear gaps between each piece. Use two pans if needed.
  5. Roast for 18 to 20 minutes without opening the oven door.
  6. Scatter the sliced garlic across the pan. Return to the oven for 5 to 7 more minutes until the garlic is golden and the broccoli stems are tender when pierced with a knife.
  7. Remove from the oven. Squeeze lemon juice over the hot broccoli, scatter the lemon zest, and top with parmesan if using. Serve immediately.