Roasted Broccoli with Garlic

by Anne Bennett on January 21, 2010

Roasting vegetables has recently become a very popular way to prepare all kinds of vegetables. One of my favorite side dishes is roasted, sliced  potatoes tossed with various green vegetables such as asparagus and green beans and sprinkled with real Parmesan cheese.

I’m a big fan of broccoli, but I’ve always considered it to be “unroastable”. The flowery stalks, I thought, would come out burned while the stalks would still be uncooked.

Not so. Ina Garten introduced me to roasted broccoli via her “Back to Basics” cookbook, and I’m now hooked on it. Of course, Ina dresses it up with lots of flavors–garlic, lemon zest, lemon juice, toasted pine nuts, Parmesan cheese and julienned fresh basil leaves.

I’ve simplified it just a bit. No pine nuts or basil (I think I’ll save those for later in the spring). I found the garlic, lemon rind, lemon juice and Parmesan to be quite enough. Fabulous, and such a nice change from plain old steamed broccoli. The oven heats up the kitchen on a cold day too!


1 large head broccoli
2 garlic cloves, peeled and sliced thinly
Olive oil
kosher salt
1 t. grated lemon rind
2 T. fresh lemon juice
Grated Parmesan cheese

Preheat oven to 425 degrees F.

Cut broccoli into florets with about an inch of stalk attached to the florets. Place the broccoli in a single layer on a large baking sheet. Toss garlic slices on broccoli and spray well with olive oil (or drizzle oil over and toss). Sprinkle with salt and pepper.

Roast for about 20 minutes or until broccoli is crisp-tender and the tips of the florets are browned.

Remove from oven and toss with lemon zest, lemon juice and grated Parmesan cheese. If you want to follow Ina’s recipe, add lots more olive oil, toasted pine nuts and julienned basil leaves.

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{ 2 comments… read them below or add one }

amy January 22, 2010 at 6:42 am

I use Chef Bobo’s recipe which uses red onion, red bell pepper and a splash of red wine vinegar. Delish!

Lorrie Nelson January 26, 2010 at 8:59 pm

I roasted my whole garden this summer and I have photos on my phone and computer to prove it…call me wacko! then I ate them!

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